Irresistible Pancake Mini Muffins: A Breakfast Delight
Discover how to make Irresistible Pancake Mini Muffins: A Breakfast Delight. A delicious recipe with detailed instructions.
15
Prep Time
27
Cook Time
42
Total Time
45
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin tin or line with paper liners.
Step 2
2. In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined.
Step 3
3. In a separate bowl, whisk milk, eggs, and vanilla extract until smooth. Slowly drizzle in the cooled melted butter while whisking.
Step 4
4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined - small lumps are okay. Do not overmix.
Step 5
5. If using blueberries or chocolate chips, fold them in now.
Step 6
6. Spoon batter into prepared muffin cups, filling each about ¾ full.
Step 7
7. Bake for 10-12 minutes until muffins are lightly golden and a toothpick inserted in the center comes out clean.
Step 8
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chef's Notes
For extra fluffy muffins, let the batter rest for 5 minutes before baking to allow the baking powder to activate.
Use room temperature eggs for better incorporation and a more tender texture.
Don't overfill the muffin cups - they will rise significantly during baking.
Serving Suggestions
Serve warm with maple syrup for dipping, or dust with powdered sugar. These pair wonderfully with fresh berries, yogurt, or a side of scrambled eggs for a complete breakfast. Perfect for brunch buffets or meal prep.
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More Breakfast Recipes
Irresistible Pancake Mini Muffins: A Breakfast Delight
Discover how to make Irresistible Pancake Mini Muffins: A Breakfast Delight. A delicious recipe with detailed instructions.
Ingredients (9)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin tin or line with paper liners.
- In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined.
- In a separate bowl, whisk milk, eggs, and vanilla extract until smooth. Slowly drizzle in the cooled melted butter while whisking.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined - small lumps are okay. Do not overmix.
- If using blueberries or chocolate chips, fold them in now.
- Spoon batter into prepared muffin cups, filling each about ¾ full.
- Bake for 10-12 minutes until muffins are lightly golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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