If you love pancakes but want something quicker and less hands-on, these pancake muffins are the perfect solution. There’s no flipping involved—just mix, swirl, and bake.
The cinnamon sugar swirl adds a warm, bakery-style touch that makes them taste extra special. Each bite delivers soft pancake texture with a ribbon of sweet spice throughout.
They’re also incredibly versatile. Enjoy them plain, drizzle with maple syrup, or top with a simple glaze. Kids and adults alike love their soft texture and comforting flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar baking powder salt ground cinnamon milk large eggs unsalted butter, melted vanilla extract
For the cinnamon sugar swirl:
brown sugar ground cinnamon melted butter
Optional topping:
maple syrup powdered sugar glaze
Directions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon.
In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix; a few lumps are fine.
In a small bowl, mix the brown sugar, cinnamon, and melted butter to create the swirl mixture.
Fill each muffin cup about two-thirds full with batter. Spoon a small amount of the cinnamon sugar mixture on top of each, then use a toothpick or knife to gently swirl it into the batter.
Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Serve warm with a drizzle of maple syrup or a light powdered sugar glaze if desired.
Servings and timing
Servings: 12 muffins
Preparation time: 15 minutes Baking time: 15 to 18 minutes Total time: Approximately 30 to 35 minutes
Variations
Add mini chocolate chips to the batter for a sweeter twist.
Stir in fresh blueberries or diced apples for a fruity version.
Top with a simple cream cheese glaze for a cinnamon roll-inspired flavor.
Swap part of the flour with whole wheat flour for a slightly heartier texture.
Sprinkle chopped pecans or walnuts on top before baking for added crunch.
Storage/Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm in the microwave for 10–15 seconds or place in a 300°F (150°C) oven for about 5 minutes until heated through.
These muffins can also be frozen for up to 2 months. Thaw at room temperature and warm before serving for best texture.
FAQs
Can I use pancake mix instead of making the batter from scratch?
Yes, you can substitute a prepared pancake mix. Follow the mix instructions, then proceed with the cinnamon sugar swirl steps.
Why are my muffins dense?
Overmixing the batter can cause dense muffins. Stir just until the ingredients are combined to keep them light and fluffy.
Can I make these ahead of time?
Yes, they can be baked a day in advance and stored in an airtight container. Reheat before serving for the best flavor.
Can I make mini pancake muffins?
Absolutely. Use a mini muffin tin and reduce the baking time to about 10–12 minutes.
Do these taste like regular pancakes?
Yes, they have a similar soft, fluffy texture but are slightly more structured due to baking in muffin form.
Can I add a streusel topping?
Yes, a crumbly streusel topping pairs beautifully with the cinnamon swirl for extra texture.
What type of milk works best?
Whole milk provides the richest texture, but 2% or plant-based milk alternatives can also be used.
Can I make them dairy-free?
Yes, substitute dairy-free butter and plant-based milk for similar results.
How do I keep them moist?
Avoid overbaking and store them properly in an airtight container to maintain moisture.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches if needed.
Conclusion
Cinnamon Sugar Swirled Pancake Muffins offer all the comfort of traditional pancakes in a convenient, portable form. With their tender crumb and sweet cinnamon ribbon, they’re perfect for breakfast, brunch, or a cozy snack. Easy to make and endlessly adaptable, these muffins are sure to become a family favorite.
These Cinnamon Sugar Swirled Pancake Muffins combine the fluffy texture of classic pancakes with the convenience of a grab-and-go muffin. Baked instead of flipped, these soft pancake muffins feature a sweet cinnamon sugar swirl in every bite, making them perfect for busy mornings, brunch gatherings, or cozy weekend breakfasts.
Author:Catherine
Prep Time:15 minutes
Cook Time:15–18 minutes
Total Time:35 minutes
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Pancake Muffins:
2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 ¼ cups milk
2 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
For the Cinnamon Sugar Swirl:
⅓ cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
Optional Topping:
Maple syrup
Powdered sugar glaze
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon.
In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until well combined.
Pour wet ingredients into dry ingredients and stir gently just until combined. Do not overmix; a few lumps are fine.
In a small bowl, mix brown sugar, cinnamon, and melted butter to create the swirl mixture.
Fill each muffin cup about two-thirds full with batter. Spoon a small amount of the cinnamon sugar mixture on top of each muffin.
Use a toothpick or knife to gently swirl the mixture into the batter.
Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack. Serve warm with maple syrup or a light glaze if desired.
Notes
Avoid overmixing to keep muffins soft and fluffy.Whole milk creates the richest texture, but 2% or plant-based milk works well.For extra indulgence, add mini chocolate chips or a streusel topping.Muffins can be frozen for up to 2 months; thaw and warm before serving.
