Pancake Mini Muffins with Chocolate Chips and Fresh Berries Recipe

Introduction

These Pancake Mini Muffins are a delightful bite-sized twist on classic pancakes, perfect for breakfast or a snack. Packed with fluffy texture and customizable mix-ins, they pair wonderfully with maple syrup for dipping.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon cane sugar
• 1 cup whole milk
• 3 tablespoons butter (melted and slightly cooled)
• 1 egg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Mini chocolate chips (for topping)
• Strawberries (cut into small chunks, for topping)
• Blueberries (for topping)

Instructions

1. Step 1: Whisk together the flour, baking powder, and salt in a mixing bowl.
2. Step 2: In a separate bowl, mix the cane sugar, milk, melted butter, egg, and vanilla extract until well combined.
3. Step 3: Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined. Avoid overmixing.
4. Step 4: Grease a mini muffin tin with cooking spray to prevent sticking.
5. Step 5: Fill each mini muffin cup with batter. This recipe makes 24 mini muffins.
6. Step 6: Top each muffin with your choice of mix-ins—about 2-3 blueberries, 2-3 small strawberry pieces, or 1 teaspoon of mini chocolate chips for variety.
7. Step 7: Bake at 400°F (200°C) for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the muffins rest in the pan for 2-3 minutes before removing them carefully.
9. Step 9: Serve warm with maple syrup on the side for dipping.

Tips & Variations

• Try adding different mix-ins like chopped nuts, cinnamon, or shredded coconut to change up the flavor.
• For fluffier muffins, be careful not to overmix the batter to keep it light and tender.
• You can substitute whole milk with buttermilk for a tangier taste and more tender texture.

Storage

Store leftover mini muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a microwave or oven before serving to retain softness. These muffins can also be frozen for up to 1 month; thaw at room temperature and warm before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

Yes, substitute whole milk with any plant-based milk like almond or oat milk, and use dairy-free butter or oil in place of regular butter.

Can I prepare the batter ahead of time?

It’s best to bake these muffins immediately after mixing the batter for the fluffiest results, but you can refrigerate the batter for up to 24 hours and bake when ready, though the texture may slightly change.

Pancake Mini Muffins with Chocolate Chips and Fresh Berries Recipe

Print Recipe

★★★★★

5 from 145 reviews

These Pancake Mini Muffins are a delightful twist on traditional pancakes, baked into bite-sized muffins perfect for breakfast or snacking. They are fluffy, lightly sweetened, and customizable with mini chocolate chips, strawberries, or blueberries. Served best warm with maple syrup for dipping, these mini muffins combine the convenience of muffins with the taste of pancakes.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 24 mini muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Add-ins (optional)

• Mini chocolate chips
• Strawberries, chopped
• Blueberries

Instructions

1. Mix dry ingredients: Whisk together the all-purpose flour, baking powder, and salt in a mixing bowl until evenly combined.
2. Combine wet ingredients: In a separate bowl, mix the cane sugar, whole milk, melted and cooled butter, egg, and vanilla extract until smooth.
3. Combine wet and dry: Pour the dry ingredients into the wet mixture and gently fold using a rubber spatula just until combined, avoiding overmixing.
4. Prepare muffin tin: Grease a mini muffin tin with cooking spray to prevent sticking.
5. Fill muffin cups: Spoon the batter into the mini muffin tin, filling each cup to make a total of 24 mini muffins.
6. Add toppings: Top the batter with your choice of 2-3 blueberries, 2-3 small strawberry chunks, or about 1 teaspoon of mini chocolate chips for flavor variety, or leave plain.
7. Bake: Place the muffin tin in a preheated oven at 400 degrees Fahrenheit and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool briefly: Let the muffins sit in the pan for 2-3 minutes to set, then remove them carefully.
9. Serve: Serve the mini muffins warm immediately, paired with maple syrup for dipping to enjoy the full pancake flavor experience.

Notes

• Do not overmix the batter to keep muffins tender and fluffy.
• Ensure the butter is melted and cooled to avoid cooking the egg prematurely.
• Use fresh berries and mini chocolate chips as desired for variation in flavor.
• Mini muffin pans typically yield 24 muffins with this batter amount.
• Serve immediately for best texture and flavor; reheating gently is possible if needed.

Keywords: Pancake mini muffins, breakfast muffins, bite-sized pancakes, easy breakfast recipe, mini muffin recipe, quick breakfast, fruit muffins, chocolate chip muffins