Cinnamon Sugar Swirled Pancake Muffins

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!

Course Breakfast & Brunch, Desserts & Sweet Treats

Cuisine American

Keyword breakfast, cinnamon sugar, kid friendly, muffins, pancakes

Prep Time 15

Cook Time 12

Additional Time 10

Total Time 37

Servings servings

Calories 172

Author Laurie McNamara

Equipment

USA Pan Bakeware Cupcake and Muffin Pan nonstick & quick release

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

US Customary - Metric

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.

Nutrition