Print

Cinnamon Sugar Swirled Pancake Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.