Best 2 Mini Maple Chocolate Chip Pancake Muffins Recipes
Indulge in a delightful culinary experience with our collection of irresistible Mini Maple Chocolate Chip Pancake Muffins. These bite-sized treats are perfect for breakfast, brunch, or a sweet snack. With three tempting variations, including classic, gluten-free, and vegan options, there's something for everyone to enjoy. Discover the perfect balance of fluffy pancake batter, sweet maple syrup, and indulgent chocolate chips in every bite. Whether you prefer traditional wheat flour, a gluten-free alternative, or a plant-based version, these pancake muffins are sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our Mini Maple Chocolate Chip Pancake Muffins.
Here are our top 2 tried and tested recipes!
MINI MAPLE CHOCOLATE CHIP PANCAKE MUFFINS
Make and share this Mini Maple Chocolate Chip Pancake Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 19m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Generously grease a 24 cup mini muffin pan with non-stick spray.
- Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
- In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
- Add wet ingredients to dry ingredients and stir with a spoon until combined.
- Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
- Bake for 8-9 minutes.
- Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
- Serve immediately with warmed butter if you like or even just with maple syrup.
Nutrition Facts : Calories 60.4, Fat 2.3, SaturatedFat 1.4, Cholesterol 11.4, Sodium 87.2, Carbohydrate 8.6, Fiber 0.3, Sugar 4.2, Protein 1.3
MINI MAPLE CHOCOLATE CHIP PANCAKE MUFFINS.
Categories Breakfast
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops. Bake for 8-9 minutes.
Tips:
- For a crispy exterior and fluffy interior, make sure to not overmix the batter. Overmixing can result in tough muffins.
- Use fresh baking powder and baking soda to ensure that your muffins rise properly.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- For a more decadent muffin, use melted butter instead of vegetable oil.
- Add your favorite mix-ins, such as chopped nuts, dried fruit, or even crumbled bacon. Get creative and make them your own!
- If you don't have a mini muffin pan, you can use a regular muffin pan and fill each cup about 2/3 full.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These mini maple chocolate chip pancake muffins are a delicious and easy-to-make breakfast or snack. They're perfect for busy mornings or for a quick and satisfying treat. With their fluffy texture, sweet maple flavor, and chocolatey goodness, these muffins are sure to be a hit with everyone. So next time you're looking for a new breakfast recipe, give these mini maple chocolate chip pancake muffins a try. You won't be disappointed!
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