Description
Cinnamon and brown sugar swirled throughout pancake batter muffins! (Oh yeah, and then there’s that whole browned butter maple syrup thing.)
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
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!
