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Mini Pancake Muffins

Mini Pancake Muffins Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Calories: 157
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour, spooned and leveled
  • 2 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg, at room temperature
  • 3/4 cup whole milk, at room temperature
  • 2 tbsp unsalted butter, melted and slightly cooled
  • 1/2 tsp vanilla extract
  • 1/3 cup mini chocolate chips or blueberries (optional)

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 24-count mini muffin tin.
  2. In a medium bowl, whisk the flour, sugar, baking powder, and salt until combined.
  3. In a small bowl, whisk the egg, milk, melted butter, and vanilla until smooth.
  4. Pour the wet ingredients into the dry and stir gently until just combined, then fold in any add-ins.
  5. Spoon batter into the tin, filling each well about 3/4 full. Bake 10 to 12 minutes until tops are golden and a toothpick comes out clean.
  6. Cool in the pan 2 minutes, then remove and serve warm.

Notes

Letting the batter rest for 5 minutes before baking gives the baking powder a head start and makes the muffins even fluffier. If you need to reheat them from the fridge, a quick zap in the microwave brings back the fresh-from-the-oven texture.