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This bite-sized breakfast treat transforms classic pancake batter into convenient mini muffins, perfect for busy mornings or weekend brunch gatherings. Customizable with your favorite toppings, they deliver all the pancake flavor in a portable, no-syrup-mess format.
I created these when my nephew visited and wanted pancakes, but I needed something less messy that could travel to the park. These little muffins were such a hit that they've become our Sunday morning tradition.
Ingredients
- All-purpose flour: provides the classic pancake structure and texture
- Baking powder: creates that perfect light and fluffy texture
- Cane sugar: adds just enough sweetness without overwhelming
- Whole milk: delivers richness and moisture look for organic if possible
- Melted butter: infuses that irreplaceable buttery pancake flavor use unsalted for better control
- Egg: binds everything together and adds structure
- Vanilla extract: enhances the flavor profile use pure not imitation for best results
- Salt: balances the sweetness and enhances all other flavors
- Mini chocolate chips: offer melty pockets of sweetness
- Fresh strawberries: provide juicy bursts of flavor choose ripe berries for best results
- Blueberries: add natural sweetness and beautiful color wild blueberries offer more intense flavor
Step-by-Step Instructions
- Prepare The Dry Ingredients:
- Whisk the flour, baking powder, and salt together in a mixing bowl until evenly distributed. This prevents any clumps of baking powder that could create bitter spots in your muffins.
- Mix The Wet Ingredients:
- In a separate bowl, thoroughly combine the cane sugar, milk, melted butter, egg, and vanilla extract. Make sure your butter has cooled slightly so it doesn't cook the egg, but is still warm enough to mix smoothly.
- Combine Wet And Dry:
- Add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Stop mixing as soon as no dry flour is visible. Overmixing develops gluten which makes tough muffins.
- Prepare The Muffin Tin:
- Thoroughly grease a mini muffin tin with cooking spray, ensuring you coat the sides and bottom of each cup. This crucial step prevents sticking.
- Fill The Muffin Cups:
- Carefully spoon the batter into each cup of the mini muffin tin, filling each about three-quarters full. The recipe yields exactly 24 mini muffins.
- Add Your Toppings:
- Top each muffin with your choice of mixins before baking. For chocolate chip versions, sprinkle about a teaspoon of mini chips on top. For fruit versions, gently press 2-3 berries into the batter.
- Bake To Perfection:
- Bake at 400 degrees for 10-12 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean. The high temperature creates a nice rise.
- Cool And Serve:
- Allow the muffins to rest in the pan for 2-3 minutes to set, then transfer to a serving plate. Serve immediately with maple syrup for dipping.
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The mini chocolate chip version reminds me of Saturday mornings from my childhood. My mom would make chocolate chip pancakes as a special treat, and these muffins capture that same nostalgic flavor but in a much more convenient form that my own children can help prepare.
Make-Ahead Magic
These pancake muffins reheat beautifully in just 15 seconds in the microwave, making them perfect for busy mornings. For best results, store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To maintain their texture, place a paper towel under them when reheating to absorb any excess moisture.
Creative Variations
The basic batter serves as a perfect canvas for countless flavor combinations. Try adding a quarter teaspoon of cinnamon for warmth, folding in mashed banana for natural sweetness, or sprinkling in lemon zest and poppy seeds for a bright twist. For savory versions, omit the sugar and vanilla, then add shredded cheese and finely chopped herbs.
Serving Suggestions
While maple syrup is the classic dipping companion, these versatile muffins pair wonderfully with yogurt, fruit compote, or nut butter. For special occasions, arrange them on a platter with various dipping options to create an interactive breakfast bar that delights guests of all ages.
Frequently Asked Questions
- → Can I use gluten-free flour instead of all-purpose flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure it includes a binding agent like xanthan gum for best results.
- → Can I make these muffins ahead of time?
Yes, these muffins can be made ahead and stored in an airtight container for up to 2 days. Reheat them briefly before serving for the best taste.
- → What other mix-ins can I use?
Feel free to experiment with nuts, dried fruits, shredded coconut, or even small candy pieces as mix-ins.
- → How do I prevent the muffins from sticking to the tin?
Make sure to grease the mini muffin tin thoroughly with cooking spray or butter to prevent sticking.
- → Can I freeze these mini muffins?
Yes, these muffins freeze well. Store them in a freezer-safe bag and reheat in the microwave or oven as needed.