Cinnamon Crunch Pancake Muffins

Love fluffy pancakes but don’t have enough time to make them through the week? Try these Cinnamon Crunch Pancake Muffins. They’re easy to make and so delicious. Perfect for busy days when you want a warm homemade breakfast. Simply grab, warm and go.

These muffins are fluffy, light and delicious. They seriously taste like pancakes and the cinnamon crunch topping adds the perfect amount of buttery cinnamon flavor. Heat these muffins in the microwave for 10–20 seconds before enjoying. That way you can smell the yummy pancake aroma. Also, top them with a dollop of butter or a drizzle of maple syrup for the perfect portable breakfast recipe.

Why You’ll Love This Recipe

• Grab and go. These pancake muffins are perfect when you want a warm breakfast on the go.
• Homemade is best. There is nothing quite like a homemade pancake muffin. It warms you up and keeps you full.
• Customizable. Option to add toppings like maple syrup, butter or honey for an extra pop of flavor.

Recipe Ingredients

• Dry Ingredients – You’ll need AP flour, baking powder, fine sea salt, and quick whole grain rolled oats for this recipe. The rolled oats add some texture to these muffins.
• Wet Ingredients – This muffin recipe calls for 2% milk, eggs, vanilla extract, and canola oil. Option to use vegetable oil instead.
• Crumble Topping – You’ll need AP flour, light brown sugar, salted butter and cinnamon to make the simple yet delicious crumble topping.

Variations

• Add a topping. Warm the muffin and top it with butter, maple syrup or honey.
• Optional inclusions. Try adding chocolate chips, chopped pecans, blueberries to the muffins.

How to Make

• Preheat the oven to 350 degrees. Spray a cupcake tray with nonstick baking spray. Option to use cupcake liners instead.

Make the Crumble Topping

• In a small mixing bowl, combine the cinnamon, flour, and brown sugar. Using a fork press the chilled butter into the cinnamon sugar mixture. This will form a crumbly streusel.

Prepare the Batter

• Combine the dry ingredients. Gently whisk together the AP flour, baking powder, fine sea salt and oats.
• In a large mixing bowl, combine the wet ingredients. Whisk the eggs, milk, canola oil and vanilla flavor.Mix the wet and dry ingredients together to form a batter. Pour the batter into the prepared cupcake tray. Top each muffin with the cinnamon crunch topping.
• Bake for 20-22 minutes. Enjoy warm!

Store

• Store these on-the-go breakfast muffins on the counter overnight in an airtight container. Then you can store them covered in the refrigerator for 5-6 days. Heat them for 10-20 seconds in the microwave before serving.
• Option to freeze these muffins in an airtight container for 30-60 days. Simply place the frozen muffins on the countertop to thaw before enjoying.

Frequently Asked Questions

Other Muffin Recipes to Consider Trying

• Easy Blueberry Muffins
• Healthy Chocolate Muffins
• Banana Nut Blender Muffins
• Zucchini Chocolate Chip Blender Muffins
• Banana Chip Blender Muffins