Get ready to revolutionize your morning routine with the most irresistible breakfast creation that's about to blow your taste buds away! Imagine the fluffy goodness of pancakes transformed into convenient, portable muffins, swirled with a decadent cinnamon sugar mixture that will make your kitchen smell like breakfast heaven. These Cinnamon Sugar Swirl Pancake Muffins are not just a recipe – they're a game-changing breakfast experience that combines the best of pancakes and muffins in one mind-blowing bite!
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
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with non-stick cooking spray.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/4 teaspoon of salt, and 1 tablespoon of sugar. Whisk these dry ingredients together until they are well combined.
- In a separate bowl, whisk together 1 cup of milk, 1 large egg, and 2 tablespoons of melted butter until the mixture is smooth and uniform.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- In a small bowl, mix together 1/4 cup of brown sugar and 1 teaspoon of cinnamon. This will be your cinnamon sugar swirl mixture.
- To assemble the muffins, fill each muffin cup about halfway with the pancake batter. Then, sprinkle a generous teaspoon of the cinnamon sugar mixture on top of the batter in each cup.
- Next, add another layer of pancake batter on top of the cinnamon sugar mixture, filling each muffin cup until they are about three-quarters full.
- Using a toothpick or a skewer, gently swirl the batter and cinnamon sugar together to create a marbled effect. Be careful not to overmix; you want to see swirls of cinnamon sugar throughout.
- 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 let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve the Cinnamon Sugar Swirl Pancake Muffins warm or at room temperature. Enjoy them as a delicious breakfast or snack!
Tips
- Don't Overmix: The key to tender, fluffy muffins is to mix the batter just until the ingredients are combined. Lumps are okay – they'll disappear during baking!
- Swirling Technique: When creating the cinnamon sugar swirl, use a light hand. Too much mixing will blend the swirl completely, so gentle touches create the best marbled effect.
- Room Temperature Ingredients: For the smoothest batter, try to use milk and egg at room temperature. This helps them incorporate more evenly.
- Muffin Liner Hack: If you don't have muffin liners, generously grease the tin with butter or non-stick spray to ensure easy removal.
- Storage Tip: These muffins stay fresh in an airtight container at room temperature for 2-3 days, or you can freeze them for up to a month for a quick grab-and-go breakfast.
- Serving Suggestion: For an extra indulgent treat, drizzle with a simple glaze or dust with powdered sugar just before serving.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 22g
Protein: 3g
Fat: 6g
Saturated Fat: g
Cholesterol: 30mg
