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!! I know right?! But wait until you scroll through the post and see what I use to brush on these tasty morsels.
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.
TO Make These Cinnamon Sugar Pancake Muffins You Will Need:
- nonstick cooking
- light brown sugar
- cinnamon
- unbleached all-purpose flour
- granulated sugar
- baking powder
- baking soda
- kosher salt
- whole milk
- lemon juice
- egg
- butter
Since this recipe makes a half dozen, you will only need to spray the half of the pan.
Then, in a small bowl, toss in 1/4 cup of brown sugar and 1 teaspoon of cinnamon.
With a spoon, stir and set aside.
Into a mixing bowl, measure and add in 1 cup of all purpose flour.
Next add in 2 tablespoons of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/4 teaspoon kosher salt.
Use a whisk to stir and 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 1 teaspoon of fresh lemon juice (or distilled white vinegar) to the 2/3 cup of whole milk and let it sit for 10 minutes.
When the “buttermilk” is ready, crack in 1 large egg.
To that, add the 2 tablespoons of melted (yet slightly cooled) butter.
Whisk it to incorporate. Don’t freak out if the cold milk solidifies the butter, hey it happens.
And then add it to the dry ingredients. Alternatively you could add the butter after the wet ingredients were mixed into the dry.
Using a tablespoon for measuring, add 2 tablespoons of batter into 6 prepared muffin cups.
Lastly, 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).
Now comes the fun part. Grab a toothpick or skewer.
Starting in the center and swirl.
Lastly sprinkle with a little bit more of the cinnamon sugar and save any remaining for your buttered toast. Pop the muffin tin onto the middle rack of your preheated 350° oven and bake for 12-14 minutes.
That’s it. Remove and let the pan cool for 10 minutes before serving.
I like to serve these with eggnog French toast.
Brush the tops with the syrup and prepare to fall in love.
There’s a reason why this cinnamon sugar swirled pancake muffins recipe only makes 6. Just sayin.
Click Here For More Muffin Recipes!
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
- olive oil spray
- 1/4 cup light brown sugar
- 1 teaspoon cinnamon
- 1 cup unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2/3 cup whole milk, plus 1 teaspoon of fresh lemon juice or distilled white vinegar*
- 1 large egg
- 2 tablespoon butter, melted
Instructions
- Preheat your oven to 350° and lightly spray half of the cups in a muffin tin.
- Combine the cinnamon and the brown sugar and set aside.
- In a mixing bowl combine the flour, sugar, baking powder, baking soda and salt.
- In a small bowl whisk the milk and lemon juice (or vinegar). Let this sit on the counter for a few minutes.
- To it add the egg and melted butter. Whisk to thoroughly combine. Pour this into the dry ingredients and stir.
- Measure out two tablespoons of the batter into six of the prepared muffin cups, sprinkle each with a teaspoon of the cinnamon brown sugar and divide the remaining batter over top of each muffin (about a tablespoon and a half).
- Use a toothpick or skewer and swirl the batter. Sprinkle with a littel more cinnamon brown sugar over top if desired.
- 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.
Notes
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
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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!