Introduction
You can transform your pantry staples into a batch of tender, flavorful muffins in no time. By combining pancake mix and corn muffin mix, you get the perfect balance of fluffy texture and a hint of savory-sweet cornbread taste. They’re a wonderfully versatile treat that’s perfect for breakfast on-the-go or a quick snack.
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 coat 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 tsp of ground cinnamon.
- In a separate bowl, whisk together the beaten eggs, granulated sugar (if using), buttermilk, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and vegetable oil until well combined.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- While the muffins bake, prepare the honey cinnamon butter: In a small bowl, beat the room-temperature butter, honey, and the remaining ½ tsp of ground cinnamon together until smooth and creamy.
- Serve the warm muffins dusted with powdered sugar, if desired, and with the honey cinnamon butter on the side.
Variations
- Berry Swirl: Gently fold 1 cup of fresh or frozen blueberries into the batter just before scooping into the muffin tin.
- Crumble Topping: Before baking, sprinkle a simple crumble (made from rubbing together 2 tbsp each of pancake mix, cold butter, and brown sugar) over each muffin.
- Double Chocolate: Add ½ cup of chocolate chips to the batter and dust the finished muffins with a cocoa powder and powdered sugar mix.
- Mini Muffins: Use a mini muffin tin and reduce the baking time to 10-12 minutes for a bite-sized treat.
Tips for Success
- For taller, domed muffin tops, let your muffin batter rest in the tins for 10 minutes before baking.
- Ensure your eggs and buttermilk are at room temperature to help the batter combine more smoothly.
- Use a cookie scoop or measuring cup to evenly divide the batter for uniform baking.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 2 days. To refresh, wrap a muffin in a damp paper towel and microwave for 10-15 seconds, or warm in a 300°F oven for 5-10 minutes.
FAQ
Can I use “complete” pancake mix?
No, it’s important to use the pancake mix that requires you to add eggs and milk. “Complete” mixes have different leavening and liquid ratios and will not work correctly in this recipe.
What can I use if I don’t have buttermilk?
Make a quick substitute by adding 1 tbsp of white vinegar or lemon juice to a measuring cup, then adding enough regular milk to reach the 1¼ cup mark. Let it sit for 5 minutes before using.
Why are my muffins dense and gummy?
This is almost always caused by overmixing the batter or overfilling the muffin cups. Mix only until combined and fill cups only ¾ full.
Can I make these muffins ahead of time?
Yes, the batter can be mixed, scooped into the tin, covered, and refrigerated overnight. Bake directly from the fridge, adding 1-2 minutes to the baking time.
Is the granulated sugar optional?
Yes. The mixes contain some sugar, and the honey butter adds sweetness. The added sugar makes them slightly sweeter; you can omit it for a more cornbread-like result.
Can I freeze these muffins?
Absolutely. Let them cool completely, then wrap individually and freeze in a zip-top bag for up to 3 months. Thaw at room temperature or reheat from frozen.