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Chocolate chip pancake muffins
Nb persons: 0
Yield: 36-48 mini muffins
Preparation time: 10 minutes
Total time: 20 minutes
Source:
| Print Mini Chocolate Chip Pancake Muffins Cook Time: 10 minutes These mini muffins combine all of the best flavors of chocolate chip pancakes, and are perfect for a quick, on-the-go breakfast. Serve warm with butter or dunk in maple syrup! Recipe source: Bakerella Ingredients | |
| 2 cups | flour |
| 2 teaspoons | baking powder |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 1/4 cup | sugar |
| 1 and 1/3 cups buttermilk | |
| 2 | eggs |
| 1/4 cup | pure maple syrup |
| 1/4 cup | melted butter |
| 1 cup mini | chocolate chips |
Instructions
Preheat oven to 350 degrees (F).
Spray a mini muffin pan liberally with cooking spray. Set aside.
In a medium bowl, combine flour, baking powder, baking soda, salt and sugar in a medium bowl, and whisk together to combine.
In a large measuring cup, stir buttermilk, egg, maple syrup and melted butter until just combined.
Add wet ingredients to dry ingredients and whisk until just combined.
Fold in chocolate chips. Reserve a few chips to sprinkle on the tops.
Fill muffin tins 2/3 full, and sprinkle reserved chips on top.
Bake for 8-9 minutes or until golden brown.
For second batch, be sure to re-spray the muffin tin.
Cool on a wire rack, then store in an airtight container for up to 3 days.
Enjoy warm with butter or maple syrup.
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