Introduction
These Pancake Mix Muffins are the ultimate shortcut to a delicious, comforting breakfast. By combining pantry staples like pancake mix and corn muffin mix, you get a uniquely tender and flavorful muffin with minimal effort. You’ll love their warm, buttery taste and the option to drizzle them with a simple honey-cinnamon butter.
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). Spray a standard 12-cup muffin tin thoroughly 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, granulated sugar (if using), 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, make the honey-cinnamon butter. In a small bowl, use a fork to beat together the room temperature butter, honey, and the remaining ½ teaspoon of ground cinnamon until smooth and creamy.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm, dusted with powdered sugar if desired, and with the honey-cinnamon butter on the side for spreading or drizzling.
Variations
- Streusel Topping: Before baking, sprinkle the muffin batter with a quick streusel made by rubbing together ¼ cup of the pancake mix, 2 tablespoons of cold butter, 2 tablespoons of brown sugar, and a pinch of cinnamon.
- Berry Fold-In: Gently fold ¾ cup of fresh or frozen blueberries or raspberries into the batter just before portioning it into the tin.
- Lemon Glaze: Skip the butter and instead drizzle cooled muffins with a simple glaze made from powdered sugar and fresh lemon juice.
- Mini Muffins: Bake the batter in a mini muffin tin for about 12-14 minutes, perfect for bite-sized snacks.
Tips for Success
- Don’t Overmix: Stir the batter just until the dry ingredients are moistened. A slightly lumpy batter leads to more tender muffins.
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for a smoother batter and better rise.
- Test for Doneness: Ovens vary, so start checking a minute or two before the timer ends. The toothpick test is your best guide.
- Cool the Pan: Letting the muffins cool briefly in the pan helps them set, but don’t leave them in too long or the steam will make the bottoms soggy.
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, warm muffins in a 300°F oven for 5-10 minutes or in the microwave for 15-20 seconds.
FAQ
Can I use a “complete” pancake mix?
No. This recipe is designed for a standard “add milk and eggs” pancake mix. A complete mix will throw off the liquid and leavening balance.
What can I use if I don’t have buttermilk?
You can make a quick substitute by placing 1 tablespoon of white vinegar or lemon juice in a measuring cup, then adding enough milk to reach the 1 ¼ cup line. Let it sit for 5 minutes before using.
Why did my muffins turn out dense?
This is almost always due to overmixing the batter. Mix just until the ingredients are combined, even if the batter looks a little lumpy.
Can I make these muffins without the honey-cinnamon butter?
Absolutely! The muffins are delicious on their own, dusted with powdered sugar, or with plain butter and maple syrup.
Can I freeze these muffins?
Yes. Cool them completely, then wrap individually and freeze in an airtight bag for up to 2 months. Thaw at room temperature or reheat from frozen in the oven.
Is the granulated sugar necessary?
It’s listed as optional. The mixes and honey butter provide sweetness, but the sugar enhances browning and flavor. You can omit it if you prefer a less sweet muffin.