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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.
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
⅓ cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
Maple syrup
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.
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.
Find it online: https://cookibly.com/cinnamon-sugar-swirled-pancake-muffins/