These Cinnamon Sugar Swirled Pancake Muffins are fun and delicious! Pancake batter swirled with cinnamon sugar and baked in a muffin tin. Serve with a drizzle of maple syrup!
Pancakes and muffins collide in this fun treat!
Tender, moist pancake muffins swirled with brown sugar and cinnamon – seriously, what’s not to love? Our favorite part is the crisp sugary topping with the maple syrup drizzled over top. SO GOOD! Definitely a fun treat to bake on the weekend.
Enjoy them for breakfast, brunch or evening treat!
To Make These Cinnamon Sugar Pancake Muffins You Will Need:
- non-stick baking spray with flour – Thee best way to ensure your muffins come out of the pan in one piece.
- light brown sugar – For a touch of sweetness and caramel-y flavor.
- cinnamon – Lends a distinct warm and woodsy flavor.
- unbleached all-purpose flour – The base to the muffin batter.
- granulated sugar – For sweetening and flavor.
- baking powder – Will create lightness in the batter, which makes it rise.
- baking soda – Creates a gas while baking which helps the cake rise.
- fine salt – Use either sea salt or pink himalayan.
- buttermilk – Adds a pleasant tanginess.
- eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
- vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- unsalted butter – Lends moisture, richness and flavor.
- real maple syrup – For drizzling over the muffins when serving.
Preheat yoru oven to 350° and lightly spray a standard muffin pan with non-stick baking spray with flour.
Then, in a small bowl, toss in 1/4 cup of brown sugar and 1 tablespoon of cinnamon.
Stir or whisk and set aside.
Into a mixing bowl, measure and add in 2 cups of all purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda and 1/2 teaspoon fine salt.
Use a whisk to stir and combine.
Measure 1-1/3 cups buttermilk.
WHAT TYPE OF BUTTERMILK TO USE IN BAKING?
Regular buttermilk is always my first choice and I love Guernsey brand (not sponsored!). Not only because Guernsey is a local Michigan brand but also because of their high standards and quality products. With that said, with most recipes calling for buttermilk, low-fat and regular buttermilk can be used interchangeably. And if ever in a pinch you can mix milk with lemon juice or white vinegar, let it sit for 5 minutes and you will get a tangy mixture quite similar to buttermilk.
To the buttermilk, crack in 2 large eggs and 1 teaspoon vanilla extract.
Whisk or beat with a fork to incorporate.
Now pour the wet into the dry ingredients.
Mix until just about combined.
Pour in 1/4 cup melted and cooled unsalted butter.
Mix one last time, but just until the butter is incorporated.
Measure and add 2 tablespoons of batter into the prepared muffin cups.
Sprinkle 1 teaspoon of the brown sugar and cinnamon mixture over top
Divide the remaining batter over each muffin (about 1-1/2 tablespoons each).
Now comes the fun part. Grab a toothpick or skewer.
Starting in the center and swirl outwards.
Lastly sprinkle with a little bit more of the cinnamon sugar. Slide the muffin tin onto the middle rack of your preheated 350° oven and bake for 12-14 minutes, rotating the pan half way.
Once baked, remove and let them cool in the pan for 10 minutes before serving.
Drizzle maple syrup over top right before serving.
Grab a fork and dig in!
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Enjoy! And if you give these Cinnamon Sugar Swirled Pancake Muffins a try, let me know! Snap a photo and tag me on twitter or instagram!
Cinnamon Sugar Swirled Pancake Muffins
Ingredients
- non-stick baking spray with flour
FOR THE CINNAMON BROWN SUGAR:
- 1/4 cup light brown sugar
- 1 tablespoon ground cinnamon
FOR THE MUFFINS:
- 2 cups unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoon baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon fine salt
- 1⅓ cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 350° and lightly spray a standard muffin tin with non-stick baking spray with flour.
MAKE THIS CINNAMON BROWN SUGAR:
- In a small bowl, measure and add the cinnamon and brown sugar. Whisk or stir to combine, breaking up any clumps. Set aside.
MAKE THE MUFFINS:
- In a mixing bowl measure and add the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
- In a liquid measuring cup, measure the buttermilk and add in the eggs and vanilla. Whisk well until combined.
- Pour the wet ingredients into the dry ingredients and whisk until just about combined.
- Measure 2 tablespoons of the batter and add it into greased muffin cup. Sprinkle 1 teaspoon of the cinnamon brown sugar over top. Divide the remaining batter over top of each muffin (about 1½ tablespoons).
- Starting in the center, use a toothpick or skewer and swirl the batter outwards. Sprinkle with a little more cinnamon brown sugar over top if desired.
- Slide the pan onto the middle rack of your preheated oven and bake for 12-14 minutes or until a toothpick comes out clean after inserted into the middle.
- Allow the muffins to cool in the pan for 10 minutes. Once safe to handle, remove the muffins form the pan.
- Serve with a drizzle of maple syrup.
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Oh my goodness, these look absolutely delicious! It's like a little piece of heaven in pancake muffin form! Love it.
Yup, I definitely want to reach through the screen and grab one. They look immense!
YUm. I can almost smell these!
YUm. I can almost smell these!
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. . . .
O.M.G. For realz?
This is too brilliant, Laurie. I NEED this!
Mmmm! These are the perfect way to start off your morning! Love this!
Ooo YUM! These look so pretty and I bet they taste amazing! I pinned this recipe, can't wait to test it out 🙂
Wow! These look so fantastic! Definitely making it hard for me to cut out the carbs. 🙂
Wow! These look scrumptious.
i am so intrigued by the pancake part of these! they look awesome 🙂
This is the best of everything for breakfast. The photos are really mouthwatering! 🙂
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!
Cool! These sound so yummy!
Swirly pancakes muffins! I could die!!!
These are so perfect for breakfast with a cup of coffee! I'm loving that Mr. Misto. Must have one!
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!
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 🙂
Oh yuuuuummy! I love cinnamon swirl anything 🙂
And my mother-in-law gave me one of those Misto sprayers, I love it!
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!
These look amazing! I totally want to whip up a batch right now!
Oh my god… I'm gonna LOVE them, for sure! Off I go to my kitchen, bye! And thanks for the recipe!
Genius, pure genius!! Can NOT wait to try these!
I love this idea! I am guessing it would work for any pancake batter? How clever.
This is a GREAT idea!! I wish I had a whole dozen!
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
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!
Googled and purchased myself a handsome Misto myself right away! Thanks for sharing 😀 The muffins too, they sound awesome.
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!
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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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.
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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I like that this only makes 6 muffins — most recipes make too much for just 2 people,
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These look amazing! I’m thrilled to find a way to make pancakes “easy”. I have a family of 7 and it takes all morning to make pancakes! Even if I have to quadruple the recipe and make two pans of muffins, it’s faster and so worth it!
Am I right in assuming you can play w/ a variety of toppings? Blueberry, chocolate chip, etc?
I forgot to add that you’re hella funny! I laughed several times, mo fo! lol 🙂
I have made these over and over. They are to DIE for!! Thanks, Laurie…you’re the best.
One place you say 1 teaspoon baking powder & 1/2 t soda & at the bottom you say 1/2 t baking powder & 1 t baking soda which is it? Thanks. I would like to try this recipe.
Hi Carol! My apologies for the confusion. It’s 1 teaspoon baking powder and 1/2 teaspoon baking soda. Thanks for kindly pointing that out. I’ve updated the post. Enjoy!
These look SO GOOD!!
Another good sub for buttermilk would be to put a cup of sour cream in a cup and add 1/3c of milk. I find the milk/vinegar combo often leaves a vinegary taste so I switched to thinned sour cream and it works great!