These cute little muffins are light and fluffy, easy to change, and so much fun to dip! You can manufacture any taste you choose, which is great if you have finicky eaters at home. The chocolate chip and plain versions were my kids’ favorites!

These little muffins are the perfect small breakfast for busy mornings or a snack on the run.

These are significantly easier to make and eat than flipping pancakes. You can make a pancake batter, mix in your extras, and bake them for 10 minutes. It’s a simple, foolproof breakfast!

Ingredients

• 1 cup of flour for all purposes
• 1 teaspoon of baking powder
• 1 tablespoon of sugar from cane
• 3 tablespoons of melted butter that has cooled slightly
• 1 cup of whole milk
• 1 egg
• 1 teaspoon of vanilla flavor
• ¼ teaspoon of salt
• little chocolate chips
• strawberries
• blueberries

Instructions

1. Whisk together the flour, baking powder, and salt in a mixing dish.
2. In a separate bowl, whisk together the cane sugar, milk, melted butter, egg, and vanilla essence.
3. Add the dry ingredients to the wet until barely mixed with a rubber spatula. Don’t mix too much.
4. Grease a tiny muffin tray with cooking spray. Fill the micro muffin tray with batter (it will make all 24 little muffins). Then, evenly divide the pancake batter among the 24 mini muffin tins.
5. Top the batter with mix-ins of choice or leave them plain. I did roughly 2-3 blueberries, 2-3 strawberry chunks, and around 1 tsp of mini chocolate chips for the different flavors options. Put your mix-ins on top of the tiny muffins.
   • Blueberry: add two or three blueberries
   • Strawberry: Add 2 to 4 pieces of chopped strawberry.
   • Chocolate Chip: Mix in 1 teaspoon of small chocolate chips.
6. Bake the pancake mini muffins at 400 degrees for 10-12 minutes or until a toothpick inserted comes out clean.
7. Allow the muffins to remain for 2-3 minutes in the pan, then take them out and serve immediately. After the pancake mini muffins are done baking, let them cool in the pan for 2 to 3 minutes. Then, either serve them right away or put them on a wire cooling rack to cool.

⭐️Review⭐

These little muffins taste great and are really easy to make. I tried one right out of the oven, and I liked that the recipe didn’t call for a lot of sugar. I can’t wait to try other fruits. Strawberries and blueberries were also very good.Shawnette

Nutritional Information

Calories: 43kcal, Carbohydrates: 5g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 60mg, Potassium: 24mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 70IU, Calcium: 25mg, Iron: 0.3mg