Cinnamon Sugar Swirled Pancake Muffins

• 1 teaspoon Cinnamon
• 1/4 cups Light Brown Sugar
• 2/3 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
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Kosher Salt
• Browned Butter Maple Syrup, For Serving (see My Recipe Box)

1. Preheat your oven to 350u0b0F and lightly spray half of a muffin tin (i.e. Mr. Misto).
2. Combine the cinnamon and the brown sugar and set aside.
3. 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.
4. 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!

cinnamon, ubc, milk, egg, butter, allpurpose, white sugar, baking powder, baking soda, ubc, butter maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/cinnamon-sugar-swirled-pancake-muffins/ (may not work)