Mini Pancake Muffins
80kcal
Ingredients
For the Muffins
- 1 cup all-purpose flour sifted
- 2 tbsp granulated sugar
- 1 tbsp baking powder ensure it's fresh for proper rising
- 1/4 tsp salt
- 1 cup milk room temperature
- 1 large egg lightly beaten
- 2 tbsp unsalted butter melted and slightly cooled
- 1/2 tsp vanilla extract for flavor
- 1/2 cup chocolate chips optional, can substitute with blueberries or nuts
For the Topping (optional)
- 1 tbsp maple syrup for drizzling
- 1 tbsp powdered sugar for dusting
Method
Prepare the Muffin Tin
- Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
- Grease a mini muffin tin with non-stick spray or line with mini muffin liners. This will prevent the muffins from sticking and make for easy removal.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Mixing these dry ingredients first helps to evenly distribute the baking powder and sugar.
Combine Wet Ingredients
- In another bowl, combine the milk, beaten egg, melted butter, and vanilla extract. Whisk until well combined. This mixture should be smooth and homogenous.
Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix; a few lumps are okay as this will keep the muffins fluffy.
Add Mix-ins
- If using chocolate chips or other mix-ins, gently fold them into the batter now. This adds flavor and texture to the muffins.
Fill Muffin Tin
- Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise without overflowing.
Bake the Muffins
- Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking.
Cool and Serve
- Remove the muffin tin from the oven and let it cool for about 5 minutes. Then, gently remove the muffins and place them on a wire rack to cool completely.
- Serve warm, drizzled with maple syrup and dusted with powdered sugar if desired.
Nutrition
Serving1muffinCalories80kcalCarbohydrates12gProtein2gFat3gSaturated Fat2gMonounsaturated Fat1gCholesterol20mgSodium100mgPotassium50mgSugar2gVitamin A100IUCalcium30mgIron0.5mg
Notes
These mini pancake muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage. Simply reheat in the microwave or oven before serving.