Cinnamon Sugar Swirled Pancake Muffins

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 soda, 1/2 teaspoon of baking powder 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!

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Yield: 6 servings

Cinnamon Sugar Swirled Pancake Muffins

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!

Prep Time: 15 mins

Cook Time: 15 mins

Additional Time: 10 mins

Total Time: 40 mins

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

Equipment

• USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

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

*may sub with regular buttermilk

Serving: 1muffin, Calories: 189kcal, Carbohydrates: 31g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 319mg, Potassium: 85mg, Fiber: 1g, Sugar: 14g, Vitamin A: 207IU, Vitamin C: 1mg, Calcium: 90mg, Iron: 1mg

Author: Laurie McNamara

Course: Breakfast & Brunch

Cuisine: American