Cinnamon Sugar Swirled Pancake Muffins

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!