Description
These Pancake Mini Muffins are a delightful twist on your classic breakfast pancakes, baked into bite-sized muffins perfect for dipping in maple syrup. With a tender, fluffy texture and options for mix-ins like blueberries, strawberries, and mini chocolate chips, they make an ideal quick and fun breakfast or snack that the whole family will enjoy.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cane sugar
- ¼ teaspoon salt
Wet Ingredients
- 1 cup whole milk
- 3 tablespoons butter (melted and slightly cooled)
- 1 egg
- 1 teaspoon vanilla extract
Mix-Ins
- Mini chocolate chips (about 1 tsp per muffin for some)
- Strawberries (cut into small chunks)
- Blueberries (2-3 per muffin)
Instructions
- Combine dry ingredients. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended.
- Mix wet ingredients. In a separate bowl, blend the cane sugar, whole milk, melted and slightly cooled butter, egg, and vanilla extract until smooth.
- Combine wet and dry ingredients. Pour the dry ingredients into the wet mixture and gently fold together with a rubber spatula just until combined; avoid overmixing to maintain a light texture.
- Prepare the muffin tin. Lightly grease a mini muffin tin with cooking spray to prevent sticking.
- Fill muffin tins. Spoon the batter into the mini muffin cups, filling each to the top; the recipe yields 24 mini muffins in total.
- Add mix-ins. Top each filled muffin cup with your choice of mix-ins: about 2-3 blueberries, 2-3 strawberry chunks, or approximately 1 teaspoon of mini chocolate chips for variety.
- Bake the muffins. Place the muffin tin in a preheated oven at 400°F (204°C) and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve. Let the mini muffins sit in the pan for 2-3 minutes to cool slightly before removing. Serve immediately for the best flavor and texture.
- Optional serving suggestion. Offer maple syrup alongside these mini muffins for dipping to enhance their pancake-inspired taste.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- The mix-ins are optional; feel free to customize with your favorite fruits or omit altogether for plain muffins.
- If you don’t have a mini muffin tin, a regular muffin tin can be used, but baking time will need to be increased.
- Use fresh fruit to prevent excess moisture, which can affect baking.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
