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Cinnamon and brown sugar swirled throughout pancake batter muffins! (Oh yeah, and then there’s that whole browned butter maple syrup thing.)
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!
4 Comments
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zimmsbride on 5.19.2012
I just made these for breakfast. I doubled the recipe to make a dozen and used muffin liners because I always have trouble when I don’t. Mine also overflowed a bit on the top, so the recipe would probably make 7-8 muffins total without doubling. They are so delish, and I haven’t even tried them with the syrup yet! Thanks, Laurie!
Laurie - Simply Scratch on 4.24.2012
Yes I used a regular muffin tin. Sorry that happened to ya!
bubblesnak on 4.23.2012
Laurie, did you use a large muffin tin? I used a standard muffin tin and my muffins overflowed the pan! They were huge! Still tasted great, and came out perfect. Next time I might try it in the large muffin pan. Thanks for a great recipe!
ac007 on 4.13.2012
These muffins look amazing! Thanks for sharing the recipe.