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.

Cinnamon Swirl Pancake Muffins

Enjoy them for breakfast, brunch or evening treat!

ingredients for Cinnamon Swirl Pancake Muffins

To Make These Cinnamon Sugar Pancake Muffins You Will Need:

  • non-stick baking spray with flourThee best way to ensure your muffins come out of the pan in one piece.
  • light brown sugarFor a touch of sweetness and caramel-y flavor.
  • cinnamonLends a distinct warm and woodsy flavor.
  • unbleached all-purpose flourThe base to the muffin batter.
  • granulated sugarFor sweetening and flavor.
  • baking powderWill create lightness in the batter, which makes it rise.
  • baking sodaCreates a gas while baking which helps the cake rise.
  • fine saltUse either sea salt or pink himalayan.
  • buttermilkAdds a pleasant tanginess.
  • eggsSet out 30 minutes before using or let sit in a bowl of lukewarm water.
  • vanilla extractAdds warmth and enhances all of the other flavors in this recipe.
  • unsalted butterLends moisture, richness and flavor.
  • real maple syrupFor drizzling over the muffins when serving.

spray a standard muffin pan with nonstick baking spray with flour

Preheat yoru oven to 350° and lightly spray a standard muffin pan with non-stick baking spray with flour.

cinnamon and brown sugar

Then, in a small bowl, toss in 1/4 cup of brown sugar and 1 tablespoon of cinnamon.

whisk

Stir or whisk and set aside.

dry ingredients

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.

whisked dry ingredients

Use a whisk to stir and combine.

faux buttermilk

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.

add eggs and vanilla to buttermilk

To the buttermilk, crack in 2 large eggs and 1 teaspoon vanilla extract.

beat or whisk until combined

Whisk or beat with a fork to incorporate.

add wet to dry

Now pour the wet into the dry ingredients.

Stir until just combined

Mix until just about combined.

pour in melted (and cooled) butter

Pour in 1/4 cup melted and cooled unsalted butter.

Stir until incorporated

Mix one last time, but just until the butter is incorporated.

add 2 tablespoons batter

Measure and add 2 tablespoons of batter into the prepared muffin cups.

Add 1 teaspoon brown sugar cinnamon

Sprinkle 1 teaspoon of the brown sugar and cinnamon mixture over top

Top with 1 to 1-1/2 tablespoons more batter

Divide the remaining batter over each muffin (about 1-1/2 tablespoons each).

Use a toothpick to swirl

Now comes the fun part. Grab a toothpick or skewer.

swirled

Starting in the center and swirl outwards.

Sprinkle with more cinnamon brown sugar before baking

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.

Just baked Cinnamon Swirl Pancake Muffins

Once baked, remove and let them cool in the pan for 10 minutes before serving.

Cinnamon Swirl Pancake Muffins

Drizzle maple syrup over top right before serving.

Cinnamon Swirl Pancake Muffins

Grab a fork and dig in!

Cinnamon Swirl Pancake Muffins

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Cinnamon Swirl Pancake Muffins

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 Swirl Pancake Muffins

Cinnamon Swirl Pancake Muffins
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Yield: 12 servings

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!

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

Equipment

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. Lastly Pour in the melted (and slightly cooled) unsalted butter.
  • 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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1muffin, Calories: 172kcal, Carbohydrates: 26g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 44mg, Sodium: 255mg, Potassium: 78mg, Fiber: 1g, Sugar: 10g, Vitamin A: 208IU, Vitamin C: 0.01mg, Calcium: 84mg, Iron: 1mg