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Cinnamon & Sugar Swirled Pancake Muffins

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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

Details

Preparation

Step 1

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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