Cinnamon Sugar Swirled Pancake Muffins

Ingredients

• 1 teaspoon Cinnamon
• ¼ cups Light Brown Sugar
• ⅔ cups Whole Milk Plus 1 Teaspoon Fresh Lemon Juice (or 2/3 Cup Buttermilk)
• 1 whole Egg
• 2 Tablespoons Butter, Melted
• 1 cup All-purpose Flour
• 2 Tablespoons White Sugar
• 1 teaspoon Baking Powder
• ½ teaspoons Baking Soda
• ¼ teaspoons Kosher Salt
• Browned Butter Maple Syrup, For Serving (see My Recipe Box)

Preparation Instructions

Preheat your oven to 350ºF and lightly spray half of a muffin tin (i.e. 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 (flour, white sugar, baking powder, baking soda, salt) and stir. Measure out 2 tablespoons into 6 of the muffin spots. Sprinkle each with 1 teaspoon of the reserved cinnamon-sugar and divvy up the remaining batter over top of each muffin (about 1 1/2 tablespoons). Use a toothpick or skewer and swirl the batter.

Slide the muffin tin into the oven 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 (see my recipe box) as your heart desires. Enjoy!