Introduction
You’re about to turn simple pantry staples into a deliciously easy breakfast or snack. These muffins combine the fluffiness of pancake mix with the heartier texture of corn muffin mix, all coming together in one bowl for minimal fuss. The optional honey-cinnamon butter takes them from great to absolutely irresistible.
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. Set aside.
- In a large mixing bowl, whisk together the pancake mix, corn muffin mix, and ½ teaspoon ground cinnamon until well combined.
- In a separate medium bowl or large measuring jug, 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 smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold the batter together with a spatula until just combined and no large dry streaks remain. Be careful not to overmix.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
- Bake for 18-22 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 optional honey-cinnamon butter. In a small bowl, use a hand mixer or a fork to whip together the room-temperature butter, honey, and the remaining ½ teaspoon ground cinnamon until smooth and fluffy. Set aside.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can optionally dust the tops with powdered sugar. Serve warm or at room temperature with a dollop of the honey-cinnamon butter on the side.
Variations
- Berry Swirl: After filling the muffin cups, gently press a few fresh or frozen blueberries or raspberries into the top of each portion of batter before baking.
- Streusel Topping: Create a simple crumble by mixing ¼ cup pancake mix, 2 tablespoons cold cubed butter, 2 tablespoons brown sugar, and a pinch of cinnamon. Sprinkle over the batter before baking.
- Glazed Finish: Skip the dusting of powdered sugar and instead drizzle cooled muffins with a simple glaze made from powdered sugar and a little milk or buttermilk.
- Mini Muffins: Bake the batter in a mini muffin tin for 10-12 minutes to create perfect bite-sized treats for a crowd.
Tips for Success
- Don’t Overmix: Stir the batter until it’s just combined. A few small lumps are fine and will keep your muffins tender.
- Check for Doneness Early: Ovens vary, so start checking your muffins at the 18-minute mark with a toothpick.
- Use Room Temperature Ingredients: Having your eggs and buttermilk at room temperature helps them incorporate more smoothly into the batter for a better rise.
- Fill Evenly: For uniform muffins, use a cookie scoop or a ¼-cup measuring cup to portion the batter into the tin.
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. For longer storage, freeze them in a freezer bag for up to 3 months. To reheat, warm muffins in a 300°F (150°C) oven for 5-10 minutes or microwave for 15-20 seconds.
FAQ
Can I use a “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 yield the correct texture.
What can I use if I don’t have buttermilk?
You can make a quick buttermilk substitute by placing 1 tablespoon of white vinegar or lemon juice in a measuring cup and adding enough regular milk to reach the 1 ¼ cup line. Let it sit for 5 minutes before using.
My muffin tin is non-stick. Do I still need baking spray?
Yes, it’s highly recommended. These muffins can stick, especially if you add mix-ins, and the spray ensures clean, easy release every time.
Why are my muffins dense?
The most common cause is overmixing the batter, which develops the gluten. Mix until the ingredients are just combined. Also, ensure your baking powder in the mixes isn’t expired.
Can I make the honey butter ahead of time?
Absolutely! The honey-cinnamon butter can be made up to a week in advance. Store it covered in the refrigerator and let it soften at room temperature for 30 minutes before serving.
Can I double this recipe?
Yes, you can easily double all ingredients to make 24 muffins. Just be sure to bake them in multiple tins or in batches to ensure even cooking.