Pancake Mini Muffins with Chocolate Chips, Strawberries, and Blueberries Recipe
These delightful Pancake Mini Muffins offer a fun twist on classic pancakes by baking pancake batter in mini muffin tins. Perfectly sized for bite-sized breakfasts or snacks, they feature a fluffy texture and can be customized with mini chocolate chips, blueberries, or strawberries. Served best warm with maple syrup, they combine the ease of muffins with the beloved flavors of pancakes in under 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 mini muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon cane sugar
Wet Ingredients
- 1 cup whole milk
- 3 tablespoons butter (melted and slightly cooled)
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- Mini chocolate chips
- Strawberries (cut into chunks)
- Blueberries
Instructions
- Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, combine the cane sugar, whole milk, melted and slightly cooled butter, egg, and vanilla extract. Stir thoroughly to integrate all wet ingredients.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture and fold gently with a rubber spatula just until combined; avoid overmixing to keep the muffins tender.
- Grease Muffin Tin: Spray a mini muffin tin with cooking spray or lightly grease it to prevent sticking.
- Fill Muffin Tin: Spoon the batter into the mini muffin cups, filling each nearly full. This recipe yields about 24 mini muffins.
- Add Toppings: Top each muffin with desired mix-ins—approximately 2-3 blueberries, 2-3 chunks of strawberries, or 1 teaspoon of mini chocolate chips for flavor variation, or leave plain if preferred.
- Bake: Preheat the oven to 400°F (204°C) and bake the muffins for 10-12 minutes. Confirm doneness by inserting a toothpick into a muffin; it should come out clean.
- Cool and Remove: Let the muffins sit for 2-3 minutes in the pan to firm up, then carefully remove them and place on a cooling rack or plate.
- Serve: Serve the mini muffins warm with maple syrup for dipping, enhancing their pancake-inspired taste.
Notes
- Do not overmix the batter to maintain fluffy texture.
- Use fresh berries for best flavor and texture.
- Butter should be melted but cooled to avoid cooking the egg prematurely.
- These mini muffins are best enjoyed fresh and warm.
- Maple syrup adds a classic pancake flavor enhancement.
- You can freeze leftovers and reheat in a toaster oven or microwave.
Keywords: Pancake Mini Muffins, breakfast muffins, bite-sized pancakes, mini muffins, easy breakfast, baked pancake bites, blueberry muffins, chocolate chip muffins, strawberry muffins
