Cinnamon & Sugar Swirled Pancake Muffins

Like, I don’t want to toot my own horn in all, but THIS is the best recipe I’ve dreamt up of since well those double chocolate merlot cookies. Just in case you didn’t catch the title it reads; CINNAMON & SUGAR SWIRLED PANCAKE MUFFINS!! Yeah… I know! But wait until you scroll through the post and see what I use to brush on, up and over these mugs.

brown butter maple syrup_picnik

You’ll die. Well not really die… but you’ll probably love me forever or love these muffins forever, both of which I’m totally cool with.


Everyday ingredients. Not so everyday muffins.


First, I’d like you to meet Mr. Misto. He is a real life-savah! I use to save my butter wrappers to grease muffin pans, until my good-ol-friend Mandy told me about The Misto. Seriously, all you do is add your favorite olive oil, pump it and spray! No more weirdo propellants and blah-de-blah ingredients, just straight up olive oil {I use extra light!}. Find one, buy one and you will use it often. Promise.


I sprayed the entire pan. This recipe only makes 6. I am obviously challenged.


Now in a small bowl, toss in a quarter cup of brown sugar and a teaspoon of cinnamon. I rarely emphasize the specific ingredients I use, however… I use Extra Fancy Vietnamese Casia that I buy from Penzy’s Spices. It’s a little stronger than regular ol’ store bought cinnamon, so taste as you go to see if you need more cinnamon or not.


Stir and set aside.


Dump in a cup of all purpose flour.


Add in the two tablespoons of sugar, the 1 teaspoon of baking soda, 1/2 teaspoon of baking powder and 1/4 teaspoon kosher salt.


Use a whisk to stir and aerate fluff the dry ingredients. Or you could use a sifter, whatevs.

Set it aside for a quick sec.


In a medium bowl add the “faux buttermilk”. You could so use regular buttermilk, but if you’re like me and  don’t have it on hand, just add a teaspoon of fresh lemon juice (or white vinegar) to the 2/3 cup of whole milk and let it chill for 10 minutes.


Crack an egg and add that to the (faux) buttermilk.


Add the two tablespoons of melted butter. Don’t freak out if the cold milk solidifies the butter, hey it happens.


Whisk it all up…


…and add it to the dry ingredients.


Well hello there pancake batter… wassup?


Measure out two tablespoons of batter in 6 muffin slots.


Sprinkle with a teaspoon of the brown sugar and cinnamon mixture.


Divide the remaining batter over each muffin (about a tablespoon and a half each).


Grab a toothpick, skewer or bobby pin… hey, one will do whatever it takes no?


Start in the center and swirl.


Sprinkle with a little bit more of the cinna-sugar and discard any leftover or save it for some buttered toast, holla! Pop the muffin tin in a preheated 350 degree oven for 12-14 minutes. That’s it. Remove and let the pan cool for 10 minutes and not a minute sooner. Got that?


Remember this? Yeahhhh it’s that browned butter maple syrup. I certainly haven’t forgotten it… and guess what…


You’re gonna wanna show these muffins whose boss and slather it all over these mo-fo’s. Yeah you heard me. Mo-fo’s.


Wishing you could reach through the screen right now aren’t you?


It’s crazy… yet it works. Works right on in my mouth that is! There IS a reason why this recipe only makes 6…

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Cinnamon & Sugar Swirled Pancake Muffins

Yield: makes 6

Ingredients:

1 cup All Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/4 teaspoon Kosher Salt

2 tablespoons White Sugar

2/3 cup Whole Milk, plus a teaspoon of Fresh Lemon Juice {or 2/3 cup Buttermilk}

1 whole Egg

2 tablespoon Butter, melted

1/4 cup Light Brown Sugar

1 teaspoon Cinnamon

Browned Butter Maple Syrup, to serve

Directions:

Preheat your oven to 350 degrees and lightly spray half of a muffin tin {ie. Mr. Misto}.

Combine the cinnamon and the brown sugar and set aside.

Mix together in a large bowl; the milk {and lemon juice}, egg and melted butter. Pour this into the dry ingredients and stir. Measure out two tablespoons into six of the muffin spots, sprinkle each with a teaspoon of the cinna-sugar and divvy up the remaining batter over top of each muffin {about a tablespoon and a half}. Use a toothpick or skewer and swirl the batter.

Slide the muffin tin into the pan and bake for 12-14 minutes. Remove and let cool for 10 minutes before removing them. You may need a little help from a rubber spatula. Brush with as much or as little browned butter maple syrup as your heart desires. Enjoy!

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36 Responses to “Cinnamon & Sugar Swirled Pancake Muffins”

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    1
    Colleen @ What's Baking in the Barbershop?! — April 12, 2012 at 12:06 pm

    Oh my goodness, these look absolutely delicious! It's like a little piece of heaven in pancake muffin form! Love it.

  2. #
    2
    london bakes — April 12, 2012 at 12:07 pm

    Yup, I definitely want to reach through the screen and grab one. They look immense!

  3. #
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    Maria @ Orchard Bloom — April 12, 2012 at 12:10 pm

    YUm. I can almost smell these!

  4. #
    4
    Maria @ Orchard Bloom — April 12, 2012 at 12:11 pm

    YUm. I can almost smell these!

  5. #
    5
    Sally @ Spontaneous Hausfrau — April 12, 2012 at 12:12 pm

    In the name of all that's good and holy, these are magnificent. I'm torn between running to the kitchen right now to make them and not. Because they'd all be gone by lunchtime. Decisions, decisions. . . .

  6. #
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    Blog is the New Black — April 12, 2012 at 12:23 pm

    O.M.G. For realz?

  7. #
    7
    Cassie/Bake Your Day — April 12, 2012 at 1:20 pm

    This is too brilliant, Laurie. I NEED this!

  8. #
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    Bake-A-Holic — April 12, 2012 at 1:37 pm

    Mmmm! These are the perfect way to start off your morning! Love this!

  9. #
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    Jess Wakasugi {Life's Simple Measures} — April 12, 2012 at 1:48 pm

    Ooo YUM! These look so pretty and I bet they taste amazing! I pinned this recipe, can't wait to test it out :)

  10. #
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    Sprinkled with Flour — April 12, 2012 at 2:19 pm

    Wow! These look so fantastic! Definitely making it hard for me to cut out the carbs. :)

  11. #
    11
    Jennie @themessybakerblog — April 12, 2012 at 3:04 pm

    Wow! These look scrumptious.

  12. #
    12
    Heather (Heather's Dish) — April 12, 2012 at 3:31 pm

    i am so intrigued by the pancake part of these! they look awesome :)

  13. #
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    Jen @ The Scrumptious Pumpkin — April 12, 2012 at 3:47 pm

    This is the best of everything for breakfast. The photos are really mouthwatering! :)

  14. #
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    Averie @ Averie Cooks — April 12, 2012 at 4:05 pm

    gorgeous!
    ive wanted to get a misto for awhile but feared it would be a leaky, not perfect streaming mess…so haven't gotten one but you have me tempted on that and with these muffins!

  15. #
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    Katrina @ Warm Vanilla Sugar — April 12, 2012 at 4:16 pm

    Cool! These sound so yummy!

  16. #
    16
    Steph — April 12, 2012 at 4:26 pm

    Swirly pancakes muffins! I could die!!!

  17. #
    17
    From Valeries Kitchen — April 12, 2012 at 4:27 pm

    These are so perfect for breakfast with a cup of coffee! I'm loving that Mr. Misto. Must have one!

  18. #
    18
    Georgia | The Comfort of Cooking — April 12, 2012 at 5:27 pm

    These would definitely not last long in my house! What an awesome muffin, and I bet super delicious! Love that little Misto gadget, too. Off to find one!

  19. #
    19
    Chung-Ah | Damn Delicious — April 12, 2012 at 6:47 pm

    Wow, you've really outdone yourself here. These look incredibly AH-MAZING. And you're so sweet to make a recipe for just 6 muffins but I have to be honest with you – I am going to make 12 and eat them all :)

  20. #
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    Kiri W. — April 12, 2012 at 7:02 pm

    Oh yuuuuummy! I love cinnamon swirl anything :)
    And my mother-in-law gave me one of those Misto sprayers, I love it!

  21. #
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    fromcupcakestocaviar@gmail.com — April 12, 2012 at 8:06 pm

    My boys love pancakes and my 15 y/o has gotten into the habit of making them every weekend. I just know he'd love a chance to make these instead!

  22. #
    22
    S.V. — April 12, 2012 at 8:51 pm

    These look amazing! I totally want to whip up a batch right now!

  23. #
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    Emmanuelle — April 13, 2012 at 5:41 am

    Oh my god… I'm gonna LOVE them, for sure! Off I go to my kitchen, bye! And thanks for the recipe!

  24. #
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    Erin @ Dinners, Dishes and Desserts — April 13, 2012 at 1:58 pm

    Genius, pure genius!! Can NOT wait to try these!

  25. #
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    Stephie @ Eat Your Heart Out — April 13, 2012 at 3:05 pm

    I love this idea! I am guessing it would work for any pancake batter? How clever.

  26. #
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    Stephanie @ Eat. Drink. Love. — April 15, 2012 at 3:17 am

    This is a GREAT idea!! I wish I had a whole dozen!

  27. #
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    Michelle @ Michelles Tasty Creations — April 15, 2012 at 8:03 pm

    I saw these on TK and they sound and look amazing I would like to invite you to share this, and any other posts, on my link party at http://www.michellestastycreations.blogspot.com. Have a great weekend.

    Hugs,
    Michelle

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    glutwin — April 19, 2012 at 12:38 pm

    Perfection-in-muffin form! The browned butter maple syrup is bonafied brilliance! Question…regarding the "Misto"…Is my technique all wrong?..I find I do not get a fine spray when I pump it up before spraying…do you need to pump until there is quite a bit of resistance? Thank for all you do, by the way!

  29. #
    29
    kita — April 21, 2012 at 12:48 am

    Googled and purchased myself a handsome Misto myself right away! Thanks for sharing :D The muffins too, they sound awesome.

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    Kalysha — June 21, 2012 at 8:08 pm

    Hello! Wonderful recipe. Can’t wait to try it. I was wondering how I should store them. In a sealed container at room temperature or in the fridge, then warm them up to eat?

    Thanks!

  31. #
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    Chandra — July 10, 2012 at 4:51 pm

    Thank you for this yummy creation! I gave it a go this morning and they were awesome! Just wish I had some yummy maple syrup to top them off…the fake stuff had to do this time but I can’t wait to try the browned butter yumminess.

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    Donna — July 15, 2013 at 9:20 am

    Amazing recipe….spot on technique gives spot-on family pleasing results!!

    Question…I finally bought a Misto…LOVED the idea of it without all of the bizarre propellant ingredients…BUT mine seems to now “squirt” out in a stream rather than give that “vapor-ish” fog of olive oil I seek?…Do you have a technique to keep the spray diffused and uniform?!…Do I simply need to actually WASH it more often than is, sadly, the case?….

    By the by….your chimichurri burgers and fajitas are TO DIE FOR…..and you are, without hesitation, the ULTIMATE food photographer…the BEST. Lighting…props…technique…clarity…You would seriously win ANY contest with your notable talent. Thanks so much for the sharing.

    • simplyscratch replied: — July 15th, 2013 @ 10:04 am

      Donna, first of all THANK YOU! You just made my Monday! You are too kind!

      About the Misto… mine does the same {I don’t think you are suppose to wash it} I have found that when I over pump it {don’t laugh} it does that. I try to do a test squirt into a paper towel. Otherwise I just give it a couple pumps and it’s good.

      Have a great day!

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