Description
These Pancake Mini Muffins are a delightful twist on traditional pancakes, baked into bite-sized muffins perfect for quick breakfasts or snacks. Fluffy and flavorful, they can be topped with mini chocolate chips, strawberries, or blueberries, making them versatile and fun to eat. Serve them warm with maple syrup for dipping to enjoy a cozy morning treat.
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
Toppings
- Mini chocolate chips
- Strawberries, chopped
- Blueberries
Instructions
- Prepare Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a mixing bowl to ensure even distribution of the leavening agent and salt.
- Mix Wet Ingredients: In a separate bowl, combine cane sugar, whole milk, melted and cooled butter, egg, and vanilla extract. Mix well until the ingredients are fully incorporated.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and gently fold them together using a rubber spatula until just combined. Avoid overmixing to keep the muffins tender.
- Prepare Muffin Tin: Grease a mini muffin tin thoroughly with cooking spray to prevent sticking.
- Fill Muffin Tin: Spoon the batter evenly into the mini muffin tin cups, filling each one. This recipe makes 24 mini muffins.
- Add Toppings: Top each filled muffin cup with your choice of mix-ins such as 2-3 blueberries, 2-3 pieces of chopped strawberries, or about 1 teaspoon of mini chocolate chips for variety.
- Bake: Preheat the oven to 400°F (204°C). Bake the muffins for 10-12 minutes or until a toothpick inserted in the center comes out clean, indicating they are cooked through.
- Cool and Serve: Let the muffins sit in the pan for 2-3 minutes to cool slightly, then carefully remove them from the tin. Serve warm with maple syrup for dipping to enhance the flavor.
Notes
- Do not overmix the batter to ensure the muffins remain light and fluffy.
- You can substitute whole milk with any milk of your choice, but it may slightly affect texture.
- Using melted butter adds richness and moisture to the muffins.
- Mini muffin tins yield smaller, more snackable treats—adjust baking time if using regular muffin tins.
- Store leftovers in an airtight container and reheat gently before serving.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 60
- Sugar: 3g
- Sodium: 100mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 20mg
