Cinnamon & Sugar Swirled Pancake Muffins
By esperling
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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