These cinnamon sugar swirled pancake muffins is just that. Pancake batter swirled with cinnamon sugar and baked in a muffin tin. Top with maple syrup!
Like, I don’t want to toot my own horn in all, but THIS is the best recipe I’ve dreamed 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.
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.
Next spray the half of the pan.
Then, 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.
Next stir and set aside.
Then dump in a cup of all purpose flour.
Next 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.
Then 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.
Next, 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.
Then crack an egg and add that to the (faux) buttermilk.
Next 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 then add it to the dry ingredients.
Then measure out two tablespoons of batter in 6 muffin slots.
Next, sprinkle with a teaspoon of the brown sugar and cinnamon mixture.
Then divide the remaining batter over each muffin (about a tablespoon and a half each).
Next, grab a toothpick, skewer or bobby pin… hey, one will do whatever it takes no?
Then start in the center and swirl.
Lastly sprinkle with a little bit more of the cinna-sugar and discard any leftover or save it for some buttered toast, holla! Next, top the muffin tin in a preheated 350° 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 cinnamon sugar swirled pancake 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 cinnamon sugar swirled pancake muffins recipe only makes 6. Just sayin.
Enjoy! And if you give this Cinnamon Sugar Swirled Pancake Muffins Recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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