Pancake Mini Muffins with Fresh Fruit and Chocolate Chips Recipe
These Pancake Mini Muffins are a delightful twist on traditional pancakes, baked into bite-sized muffins perfect for breakfast or a snack. They are fluffy, lightly sweetened, and can be customized with mini chocolate chips, strawberries, or blueberries, making them a fun and convenient treat served with maple syrup for dipping.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Yield: 24 mini muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 tablespoon cane sugar
- 1 cup whole milk
- 3 tablespoons butter, melted and slightly cooled
- 1 egg
- 1 teaspoon vanilla extract
Toppings
- Mini chocolate chips
- Strawberries, chopped
- Blueberries
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a mixing bowl until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the cane sugar, whole milk, melted and slightly cooled butter, egg, and vanilla extract until smooth and combined.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and gently fold together with a rubber spatula until just combined. Avoid overmixing to keep muffins tender.
- Prep Muffin Tin: Grease a mini muffin tin with cooking spray to prevent sticking.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, evenly distributing it to fill all 24 muffin cavities.
- Add Toppings: Top each muffin with your choice of mix-ins such as 2-3 blueberries, 2-3 strawberry chunks, or about 1 teaspoon of mini chocolate chips per muffin for flavor variety. You may also leave some plain.
- Bake: Bake the 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 and Serve: Let the muffins sit in the pan for 2-3 minutes, then remove them and serve immediately. Pair with maple syrup for dipping for that classic pancake flavor.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Use fresh fruit toppings for best flavor and texture.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat gently before serving if stored.
- Butter can be substituted with a neutral oil if preferred.
