Description
These Pancake Mini Muffins are bite-sized breakfast treats that combine the fluffy texture of pancakes with the convenience of muffins. Perfect for a quick morning snack or a fun addition to brunch, they come with customizable mix-ins like mini chocolate chips, strawberries, and blueberries. Made with simple ingredients and baked to golden perfection, these mini muffins are delightful when served with maple syrup for dipping.
Ingredients
Scale
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 (Optional)
- Mini chocolate chips
- Strawberries, chopped
- Blueberries
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a mixing bowl to ensure they are evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the cane sugar, whole milk, melted and cooled butter, egg, and vanilla extract until well incorporated.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently fold together with a rubber spatula, mixing just until combined to avoid overworking the batter.
- Prepare Muffin Tin: Grease a mini muffin tin thoroughly with cooking spray to prevent sticking.
- Fill Muffin Tin: Fill each mini muffin cup with the batter. This recipe yields batter enough for 24 mini muffins.
- Add Mix-ins: Top each filled muffin cup with your choice of mix-ins such as 2-3 blueberries, 2-3 small strawberry chunks, or 1 teaspoon of mini chocolate chips for flavor variation. You may also leave some plain.
- Bake: Bake the mini muffins in a preheated oven at 400°F (204°C) for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Allow the muffins to cool for 2-3 minutes in the pan to set before removing.
- Serve: Serve the mini pancake muffins immediately with maple syrup for dipping to enjoy a perfect balance of fluffy and sweet flavors.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Feel free to customize the mix-ins based on your preference or seasonal fruits.
- These mini muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- Reheat gently before serving to restore softness.
- For a dairy-free version, substitute whole milk with almond or oat milk and butter with a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins (approx. 40g)
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: pancake mini muffins, breakfast muffins, mini muffins recipe, pancake bites, easy breakfast, quick muffins, pancake muffins with chocolate chips, fruit muffins
