Introduction
You can have warm, fluffy muffins on the table in just over 30 minutes using pantry staples. This clever recipe combines pancake and corn muffin mixes for a perfect texture that’s both tender and hearty. The optional honey cinnamon butter topping elevates them from a simple breakfast into something truly special.
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 bowl, whisk together the pancake mix, corn muffin mix, and ½ teaspoon of 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 brown and a toothpick inserted into the center of a muffin comes out clean.
- While the muffins bake, make the honey cinnamon butter (if using). In a small bowl, use a fork to vigorously whip the room-temperature salted butter with the honey and ½ teaspoon of cinnamon until light and fluffy.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm, dusted with optional powdered sugar or slathered with the honey cinnamon butter.
Variations
- Fruit Swirl: After filling the muffin cups, drop 1 teaspoon of your favorite jam or fruit preserves into the center of each and swirl gently with a toothpick before baking.
- Crumb Topping: Before baking, sprinkle the batter with a mixture of ¼ cup of the pancake mix, 2 tablespoons of brown sugar, and 1 tablespoon of melted butter mixed until crumbly.
- Mini Muffins: Bake in a mini muffin tin for about 10-12 minutes to create perfect bite-sized snacks for a crowd.
- Savish Twist: Omit the cinnamon and sugar from the batter. Fold in ½ cup of shredded cheddar cheese and 2 tablespoons of chopped chives for a savory breakfast option.
Tips for Success
- Ensure your buttermilk is room temperature to help the batter come together smoothly and promote a good rise. You can quickly warm it by microwaving for 20-30 seconds.
- Use a cookie scoop or measuring cup to evenly divide the batter among the muffin cups for consistent baking and size.
- Test for doneness with a toothpick. The muffins are done when a toothpick inserted comes out clean or with just a few moist crumbs attached.
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 (150°C) oven for 5-10 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. “Complete” mixes already contain fat and milk powder, which will throw off the liquid balance in this recipe.
What can I use if I don’t have buttermilk?
You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a 1-cup measuring cup, then filling it to the 1¼ cup line with regular milk. Let it sit for 5 minutes before using.
Can I make the batter ahead of time?
It’s not recommended. Muffin batter uses chemical leaveners (baking soda/powder in the mixes) that start working as soon as they get wet. Baking immediately ensures the best rise and texture.
My muffins are dry. What happened?
The most common causes are overmixing the batter or overbaking. Check your oven temperature with a thermometer and start checking for doneness at the 18-minute mark.
Can I freeze these muffins?
Absolutely. Let them cool completely, then wrap tightly or place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or reheat from frozen in the microwave.
Do I have to make the honey butter?
No, it’s an optional topping. The muffins are delicious on their own, dusted with powdered sugar, or simply served with regular butter.