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Pancake Mini Muffins with Fresh Fruit and Chocolate Chips Recipe

★★★★★

4.5 from 86 reviews
  • Author: Charlotte
  • Total Time: 22 minutes
  • Yield: 24 mini muffins 1x

Description

These delightful Pancake Mini Muffins combine the fluffy texture of classic pancakes with the convenience and charm of mini muffins. Perfect for a quick breakfast or snack, they are bursting with flavors from mini chocolate chips, fresh strawberries, and blueberries. Easy to make and bake in under 15 minutes, these bite-sized treats are ideal for sharing and dipping in maple syrup.

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 large egg
  • 1 teaspoon vanilla extract

Toppings and Add-ins

  • Mini chocolate chips
  • Fresh strawberries, chopped
  • Fresh blueberries

Instructions

  1. Combine dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended to create the dry base of the batter.
  2. Mix wet ingredients: In a separate bowl, combine the cane sugar, whole milk, melted butter, egg, and vanilla extract. Whisk until smooth and fully incorporated.
  3. Combine wet and dry ingredients: Pour the dry mixture into the wet ingredients and gently fold together using a rubber spatula just until combined, taking care not to overmix for tender muffins.
  4. Prepare muffin tin: Lightly grease a mini muffin tin with cooking spray to prevent sticking and allow for easy removal of the finished muffins.
  5. Fill muffin cups: Spoon the batter evenly into the mini muffin tin cups, filling each to about three-quarters full. This recipe yields approximately 24 mini muffins.
  6. Add toppings: Top each muffin with your choice of mix-ins—around 2-3 blueberries, 2-3 chunks of strawberry, or about 1 teaspoon of mini chocolate chips for variety and extra flavor.
  7. Bake: Place the muffin tin in a preheated oven at 400°F (204°C) and bake for 10-12 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean.
  8. Cool slightly: Let the muffins rest in the pan for 2-3 minutes to firm up before carefully removing them.
  9. Serve: Enjoy the mini pancakes warm, ideally served with maple syrup for dipping to enhance their classic pancake flavor.

Notes

  • You can use milk alternatives such as almond or oat milk to make this recipe dairy-free, but the texture may vary slightly.
  • For an even quicker snack, prepare the batter ahead of time and refrigerate for up to 24 hours before baking.
  • If you prefer, omit the toppings or substitute with nuts, dried fruit, or other berries for different flavor profiles.
  • Ensure not to overmix the batter to keep the muffins light and fluffy.
  • Use a toothpick or cake tester to check doneness to avoid overbaking which can dry out the muffins.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: pancake mini muffins, breakfast muffins, easy pancake recipe, mini muffins with fruit, quick breakfast bites, chocolate chip muffins, blueberry muffins

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Find it online: https://tastyadventureguide.com/pancake-mini-muffins-with-fresh-fruit-and-chocolate-chips-recipe/