Get ready to revolutionize your breakfast routine with the most irresistible morning treat you've ever tasted! Imagine the fluffy goodness of pancakes transformed into portable, crunchy muffins that will make your taste buds dance with joy. These Cinnamon Crunch Pancake Muffins are not just a recipe - they're a morning game-changer that combines the best of pancakes and muffins into one absolutely delectable bite. Whether you're a busy parent, a breakfast enthusiast, or someone who loves surprising their family with incredible morning treats, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1 large egg
- 1/4 cup melted butter
- 1 teaspoon cinnamon
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
- In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk the dry ingredients together until they are well combined and there are no lumps.
- In another bowl, whisk together the milk, large egg, and melted butter until the mixture is smooth and uniform.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- In a small bowl, mix together the cinnamon and brown sugar for the topping. Set this mixture aside.
- Divide the pancake batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Sprinkle the cinnamon-brown sugar topping generously over the batter in each muffin cup.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes.
- After cooling, transfer the muffins to a wire rack to cool completely, or enjoy them warm.
- Serve the Cinnamon Crunch Pancake Muffins as a delightful breakfast or snack, and store any leftovers in an airtight container.
Tips
- Don't overmix the batter - a few small lumps are perfectly fine and will help keep your muffins tender and light.
- Use room temperature ingredients for better mixing and more consistent results.
- For extra crunch, consider adding some chopped nuts to the cinnamon-brown sugar topping.
- Check your muffins a few minutes early - oven temperatures can vary, and you want to avoid overbaking.
- For a more decadent version, drizzle some cream cheese glaze or maple syrup over the warm muffins.
- These muffins freeze beautifully - store in an airtight container for up to 2 weeks and reheat for a quick breakfast.
- For a healthier twist, you can substitute half the all-purpose flour with whole wheat flour.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 40mg
