Name: Pancake Mini Muffins with Fruit and Chocolate Chips Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1 tablespoon cane sugar; ¼ teaspoon salt; 1 cup whole milk; 3 tablespoons butter (melted and slightly cooled); 1 egg; 1 teaspoon vanilla extract; Mini chocolate chips (about 1 tsp per muffin for some); Strawberries (cut into small chunks); Blueberries (2-3 per muffin)

Print Recipe·4 from 7 reviews

If you’re looking for a delightful breakfast treat that’s both fun and bursting with flavor, you’ve got to try this Pancake Mini Muffins with Fruit and Chocolate Chips Recipe. These adorable little bites pack all the goodness of fluffy pancakes, combined with juicy berries and melty chocolate chips for a perfect morning pick-me-up or snack. With just the right amount of sweetness and a tender, moist crumb, these mini muffins are sure to become a household favorite fast. Plus, there’s something incredibly satisfying about bite-sized pancakes you can pop right into your mouth or share with friends and family.

Ingredients You’ll Need

The image shows a white marbled surface with several small bowls and glass containers arranged neatly, each holding different ingredients. There is a bowl filled with white flour at the top left, a white bowl with chopped red strawberries at the top right, and a white bowl with dark blueberries below the flour. A small clear glass jug contains white milk in the center, next to a bottle of vanilla extract on the right. Below the milk is a clear glass bowl with one white egg, and to the right of it is a small bowl of melted yellow butter. At the bottom left are three measuring spoons with white and beige powders, and at the bottom right is a white bowl filled with small dark chocolate chips. The photo is taken with an iphone --ar 4:5 --v 7

The beauty of this Pancake Mini Muffins with Fruit and Chocolate Chips Recipe is in its simplicity. Each ingredient works harmoniously to create the perfect texture and balance of flavors—from the fluffy crumb to the sweet bursts of fruit and chocolate. Having these essentials on hand means you’re just minutes away from delicious muffins fresh out of the oven.

1 cup all-purpose flour: Provides the structure needed for soft, tender mini muffins.
1 teaspoon baking powder: Helps the muffins rise beautifully and stay light.
1 tablespoon cane sugar: Adds just the right touch of natural sweetness.
1 cup whole milk: Contributes moisture and richness for a fluffy texture.
3 tablespoons butter (melted and slightly cooled): Brings a lovely buttery flavor and helps keep muffins moist.
1 egg: Binds ingredients together and aids in leavening for fluffiness.
1 teaspoon vanilla extract: Infuses warmth and depth to the flavor.
¼ teaspoon salt: Balances sweetness and enhances overall taste.
Mini chocolate chips: Melty pockets of chocolate that add richness and fun texture.
Strawberries: Fresh, juicy bits that bring bright sweetness and vibrant color.
Blueberries: Little bursts of juiciness that complement the chocolate wonderfully.

How to Make Pancake Mini Muffins with Fruit and Chocolate Chips Recipe

Step 1: Combine Dry Ingredients

Start by whisking together the all-purpose flour, baking powder, and salt in a mixing bowl. This ensures that your leavening agent is evenly distributed, setting the foundation for light and fluffy muffins every time.

Step 2: Mix Wet Ingredients

In a separate bowl, blend the cane sugar, whole milk, melted butter, egg, and vanilla extract until smooth and well incorporated. This combination brings moisture and flavor that your mini muffins will love.

Step 3: Bring It All Together

Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Stir just until combined—the batter should still be a bit lumpy to keep the muffins tender and soft. Overmixing can make them tough, so take care here.

Step 4: Prepare Your Pan

Grease a mini muffin tin thoroughly with cooking spray. This little step ensures that your pancake mini muffins will release easily after baking, maintaining their perfect shape without sticking.

Step 5: Fill and Add Toppings

Fill each mini muffin cup with batter, aiming to fill all 24 spots evenly. Then, top each muffin with your choice of fruit and chocolate chips. I love sprinkling around 2-3 blueberries or strawberry chunks on some, and about a teaspoon of mini chocolate chips on others. This variety means every bite offers a slightly different but equally delightful surprise.

Step 6: Bake to Perfection

Bake the muffins at 400 degrees for about 10-12 minutes. Look for a lightly golden top and use a toothpick inserted in the middle to check for doneness—it should come out clean with no raw batter clinging.

Step 7: Cool and Serve

Let the mini muffins rest in the pan for a couple of minutes before transferring them to a wire rack or serving plate. This brief cool-down helps them set up and makes them easier to handle.

How to Serve Pancake Mini Muffins with Fruit and Chocolate Chips Recipe

A gray metal mini muffin tin filled with 24 small round cups, each cup filled with pale yellow batter that is smooth with tiny bubbles on top. To the left are three white bowls layered vertically: the top bowl holds many small dark chocolate chips, the middle bowl is full of chopped red strawberries, and the bottom bowl contains whole dark blueberries. The muffin tin and bowls sit on a white marbled surface. A blue and white cloth is partly visible in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the charm and flavor of your pancake mini muffins by garnishing with a light dusting of powdered sugar or a drizzle of pure maple syrup. Fresh mint leaves or a dollop of whipped cream can add elegance and freshness, turning a humble breakfast snack into a charming presentation.

Side Dishes

These mini muffins pair beautifully with classic breakfast sides like crispy bacon, scrambled eggs, or a colorful fruit salad. The sweet and savory contrast from these sides balances your meal, making it feel complete and well-rounded.

Creative Ways to Present

Try arranging these mini muffins on a tiered serving tray for brunch parties or packing them into cute muffin liners if you want to gift a batch. You might even skewer a few with fresh fruit for a playful breakfast kabob. The versatility of the Pancake Mini Muffins with Fruit and Chocolate Chips Recipe means you can easily tailor the presentation to suit any occasion!

Make Ahead and Storage

Storing Leftovers

Store any leftover mini muffins in an airtight container at room temperature for up to two days to keep them fresh and soft. If you prefer, refrigeration can extend their life for up to a week but might slightly dry them out.

Freezing

These mini muffins freeze beautifully. Place cooled muffins in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to three months. When you’re ready to enjoy, simply thaw them at room temperature or warm them gently.

Reheating

To reheat, pop a frozen or refrigerated muffin into the microwave for about 15-20 seconds or warm them in a preheated oven at 300 degrees for 5-7 minutes. This refreshes their light texture and enhances their warm, inviting aroma.

FAQs

Can I use other fruits instead of strawberries and blueberries?

Absolutely! Feel free to experiment with raspberries, blackberries, diced apples, or even chopped bananas. Just bear in mind the moisture content of your fruit so the batter stays balanced.

Is it possible to make these muffins gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free blend. Just keep an eye on the texture since gluten-free batter may behave a bit differently; add a little extra baking powder if needed.

Can I substitute the butter for oil?

You sure can. Using an equal amount of vegetable oil or melted coconut oil works well and may produce a slightly different but still delicious texture.

How long can I store these muffins at room temperature?

It’s best to enjoy your pancake mini muffins within two days when kept at room temperature. Beyond that, they might start to dry out or lose their fresh-baked softness.

Can these mini muffins be made vegan?

With some tweaks, yes! Replace the egg with flax or chia egg, use plant-based milk, and swap butter for a vegan margarine or coconut oil. The texture and flavor will be slightly different but still tasty.

Final Thoughts

There’s something so heartwarming about making and sharing these Pancake Mini Muffins with Fruit and Chocolate Chips Recipe. They bring together all the best parts of breakfast into one delightful, bite-sized package. Whether you’re treating yourself or surprising loved ones, this recipe is sure to brighten your mornings and bring smiles all around. Give it a try—you might just find your new favorite way to enjoy pancakes!