Cinnamon Sugar Swirled Pancake Muffins

1 teaspoon Cinnamon

¼ cups Light Brown Sugar

⅔ cups Whole Milk Plus 1 Teaspoon Fresh Lemon Juice (or 2/3 Cup Buttermilk)

1 whole Egg

2 Tablespoons Butter, Melted

1 cup All-purpose Flour

2 Tablespoons White Sugar

1 teaspoon Baking Powder

½ teaspoons Baking Soda

¼ teaspoons Kosher Salt

Maple Butter
1/2 cup softened butter
1/4 cup maple syrup

Preheat your oven to 350ºF and lightly spray half of a muffin tin (i.e. Mr. Misto).
Combine the cinnamon and the brown sugar and set aside.
Mix together in a large bowl; the milk (and lemon juice), egg and melted butter. Pour this into the dry ingredients (flour, white sugar, baking powder, baking soda, salt) and stir. Measure out 2 tablespoons into 6 of the muffin spots. Sprinkle each with 1 teaspoon of the reserved cinnamon-sugar and divvy up the remaining batter over top of each muffin (about 1 1/2 tablespoons). Use a toothpick or skewer and swirl the batter. Slide the muffin tin into the oven and bake for 12-14 minutes.

In a small bowl, mix the butter and maple syrup until well mixed. Set aside.

Remove and let cool for 10 minutes before removing them. You may need a little help from a rubber spatula. Brush with as much or as little maple butter as your heart desires. Enjoy!