Cinnamon & Sugar Swirled Pancake Muffins

Cinnamon & Sugar Swirled Pancake Muffins
Cinnamon & Sugar Swirled Pancake Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup All Purpose Flour

  • 1

    teaspoon Baking Powder

  • 1/2

    teaspoon Baking Soda

  • 1/4

    teaspoon Kosher Salt

  • 2

    tablespoons White Sugar

  • 2/3

    cup Whole Milk, plus a teaspoon of Fresh Lemon Juice {or 2/3 cup Buttermilk}

  • 1

    whole Egg

  • 2

    tablespoon Butter, melted

  • 1/4

    cup Light Brown Sugar

  • 1

    teaspoon Cinnamon

  • Browned Butter Maple Syrup, to serve

  • 1/2

    cup Maple Syrup

  • 1/2

    stick Unsalted Butter

  • 1/4

    teaspoon Kosher Salt, more or less to taste

Directions

Preheat your oven to 350 degrees and lightly spray half of a muffin tin {ie. Mr. Misto}. Combine the cinnamon and the brown sugar and set aside. Mix together in a large bowl; the milk {and lemon juice}, egg and melted butter. Pour this into the dry ingredients and stir. Measure out two tablespoons into six of the muffin spots, sprinkle each with a teaspoon of the cinna-sugar and divvy up the remaining batter over top of each muffin {about a tablespoon and a half}. Use a toothpick or skewer and swirl the batter. Meanwhile, pour the syrup into a small bowl. Melt the half stick of butter into a small skillet over medium heat. Watch closely till it is a deep golden brown and not burned. Pour into the maple syrup and stir. Season with salt. 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. Enjoy!

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