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, fast. I can guarantee this recipe will be your new on-the-go breakfast for your family.

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 15-20 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.

Cinnamon Crunch Pancake Muffins – Healthyish Foods

About this recipe

I tested these cinnamon crunch pancake muffins in small batch and regular size. The small batch makes six large muffins, whereas the regular batch makes twelve. When preparing this recipe, add the eggs, canola oil, vanilla and milk into a large bowl and whisk until the eggs are foamy. Then add the flour, baking powder, and oats. Gently whisk everything together. The batter will be a little wet.

Once the batter is ready, add it to a cupcake tray that has been sprayed with non-stick baking spray or avocado oil spray. You can use cupcake liners if you like, but it’s not necessary. For the small batch recipe that makes 6 muffins, bake the muffins for 18 minutes. For the large batch recipe, bake the muffins for 20-22 minutes or until they are cooked through.

It’s best to serve these muffins warm with a side of maple syrup for dipping. You can also add a dollop of butter to the center for some extra flavor. Honey, jam or fresh fruit would also go great with these muffins.

Cinnamon Crunch Pancake Muffins – Healthyish Foods

Storage

Store these muffins covered in the refrigerator. Heat them for 15-20 seconds in the microwave before serving. You can freeze these muffins in an airtight container for 30-60 days.  Simply place the frozen muffins on the countertop to thaw before enjoying. Looking for more breakfast recipes? Try my blueberry muffins or my cinnamon sugar French toast stick with blueberry maple sauce.

Cinnamon Crunch Pancake Muffins – Healthyish Foods
Cinnamon Crunch Pancake Muffins – Healthyish Foods

Cinnamon Crunch Pancake Muffins

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Ingredients

Makes 12 muffins

  • 1.5 cups ap flour, all purpose flour
  • ½ cup quick whole grain rolled oats
  • 2.5 teaspoons baking powder
  • 1.5 cups 2% milk
  • 2 eggs
  • 2 teaspoons vanilla flavor
  • 2 tablespoons canola oil

Cinnamon crunch topping

  • ½ cup ap flour
  • ½ cup light brown sugar
  • 6 tablespoons salted butter
  • 1.5 teaspoons cinnamon

Makes 6 muffins

  • 1 cup ap flour
  • ½ cup quick whole grain rolled oats
  • 2 teaspoons baking powder
  • 1 cup 2% milk
  • 1 egg
  • 1 teaspoon vanilla flavor
  • 1 tablespoon canola oil

Cinnamon crunch topping

  • 1/4 cup ap flour
  • 1/4 cup light brown sugar
  • 3 tablespoon salted butter
  • 1 teaspoon cinnamon

Equipment

  • cupcake tray
  • large mixing bowl
  • small mixing bowl

Instructions 

  • Preheat the oven to 350 degrees.
  • Spray a cupcake tray with non-stick baking spray.

Prepare the cinnamon crunch 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. Set aside.

Prepare the batter:

  • In a large mixing bowl, whisk the eggs, milk, canola oil and vanilla flavor. Once the mixture is foamy, add the dry ingredients.
  • Gently whisk the ap flour, baking powder, and oats in with the liquid mixture.
  • Pour the batter into the cupcake tin.
  • Top the batter with the cinnamon crunch topping.
  • Bake for 18 minutes if making a small batch and 20-22 minutes if making a dozen.
  • Enjoy warm!