Pancake Mini Muffins: Delightfully Easy Breakfast Treats
These pancake mini muffins are a delightful twist on a classic breakfast favorite, perfect for a quick and easy morning treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, melted butter, and vanilla.
- Combine the wet and dry ingredients, mixing until just combined. Fold in chocolate chips if using.
- Pour the batter into the mini muffin tin, filling each cup about halfway.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack.
Notes
- These muffins can be frozen and reheated for a quick breakfast option.
- Feel free to customize with your favorite add-ins like blueberries or nuts.
Nutrition
- Serving Size: 2 muffins
- Calories: 150
- Sugar: 5 grams
- Sodium: 200 milligrams
- Fat: 5 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 20 milligrams
Keywords: Pancake Mini Muffins, breakfast, easy muffin recipe