Cinnamon Crunch Pancake Muffins
Try these cinnamon crunch pancake muffins. I can guarantee this muffin recipe will be your new on-the-go breakfast for your family.
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!
Nutrition
Serving: 1serving, Calories: 233kcal, Carbohydrates: 30g, Protein: 5g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 233mg, Potassium: 112mg, Fiber: 1g, Sugar: 11g, Vitamin A: 245IU, Vitamin C: 1mg, Calcium: 115mg, Iron: 2mg