Introduction
These Pancake Mix Muffins are a brilliant shortcut, transforming your pantry staples into a uniquely tender and delicious treat. They combine the fluffy convenience of pancake mix with the hearty cornbread texture of muffin mix for the ultimate easy bake. You’ll love how the sweet honey butter glaze melts into the warm, cinnamon-spiced crumb.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Ingredients
- baking spray
- 1 ¾ cup pancake mix (the kind that calls for eggs and milk, not the "complete" or "just add water" kind; (255g))
- ¾ cup corn muffin mix ((110g))
- ½ tsp ground cinnamon
- 2 large eggs (beaten)
- ¼ cup granulated sugar (or sweetener of your choice (optional))
- 1¼ cup buttermilk
- 1 tsp pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 3 tbsp vegetable oil
- powdered sugar (for dusting (optional))
- 1 cup salted butter (room temperature (2 sticks))
- ¼ cup honey
- ½ tsp ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Generously spray a standard 12-cup muffin tin with baking spray.
- In a large mixing bowl, whisk together the pancake mix, corn muffin mix, and the ½ teaspoon of ground cinnamon.
- In a separate medium bowl, combine the beaten eggs, optional granulated sugar, buttermilk, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and vegetable oil. Whisk until smooth.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- While the muffins bake, prepare the honey butter. In a small bowl, use a hand mixer or a whisk to beat the room temperature butter, honey, and the remaining ½ teaspoon of ground cinnamon together until smooth and creamy.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm, slathered with the honey butter or dusted with optional powdered sugar.
Variations
- Blueberry Swirl: Fold ¾ cup fresh or frozen blueberries into the batter just before portioning.
- Streusel Topping: Before baking, sprinkle the tops with a quick mix of ¼ cup pancake mix, 2 tbsp brown sugar, 1 tbsp melted butter, and a pinch of cinnamon.
- Mini Muffins: Bake in a mini muffin tin for 10-12 minutes for perfect bite-sized treats.
- Savory Twist: Omit the sugar and cinnamon from the batter. Fold in ½ cup shredded cheddar cheese and 2 tbsp chopped chives, and serve with plain butter.
Tips for Success
- Avoid Overmixing: Stir the wet and dry ingredients together until just combined. Overmixing leads to dense, tough muffins.
- Test for Doneness: Ovens vary. Start checking at 18 minutes with a toothpick—if it comes out clean, they’re done.
- Room Temperature Butter: For the honey butter, ensure your butter is truly soft for a smooth, spreadable consistency. This makes it easier to whip together.
- Prevent Sticking: Besides spraying the tin, you can use paper liners for even easier cleanup.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap a muffin in a damp paper towel and microwave for 15-20 seconds, or warm in a 300°F oven for 5-8 minutes.
FAQ
Can I use “complete” pancake mix?
No. It’s important to use the standard pancake mix that requires you to add eggs and milk, as specified. “Complete” mixes already contain fat and milk powder, which will throw off the balance of this recipe.
Can I use regular milk instead of buttermilk?
Buttermilk is recommended for its tangy flavor and tenderizing effect. For a substitute, add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, then fill it to the 1¼ cup mark with milk. Let it sit for 5 minutes before using.
My batter seems thick. Is that right?
Yes, the batter for these muffins is thicker than typical pancake batter. It should be scoopable, not pourable. This helps create a nice, domed muffin top.
Can I make the honey butter ahead of time?
Absolutely. You can make the honey butter up to a week in advance. Store it covered in the refrigerator and let it soften at room temperature before serving.
Why do I need to add sugar if the mixes are sweet?
The sugar is optional but enhances the sweetness and helps create a more tender crumb. The corn muffin mix often lends a savory note, so the sugar helps balance the flavors.
Can I freeze these muffins?
Yes. Freeze the unglazed muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or in the microwave. Make the honey butter fresh when serving.