Ingredients for Mini Maple Chocolate Chip Pancake Muffins
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 cup buttermilk
- 1 large egg
- Pure Maple Syrup
- Butter
- Milk Chocolate Chips
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How to Make Mini Maple Chocolate Chip Pancake Muffins
- Preheat oven to 350°F (175°C).
- Generously grease a 24-cup mini muffin tin with non-stick cooking spray.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¾ cup granulated sugar.
- In a separate bowl, whisk together 1 cup buttermilk, 1 large egg, ¼ cup maple syrup, and ¼ cup melted unsalted butter until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in 1 cup chocolate chips, reserving about 2 tablespoons for topping.
- Fill each muffin cup about ¾ full.
- Sprinkle the reserved chocolate chips over the tops of the muffins.
- Bake for 8-9 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before carefully removing them.
- Use a toothpick or small knife to gently loosen muffins from the pan if needed.
- Serve warm with a pat of butter and a drizzle of maple syrup, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
16g
Fat
6g
Carbs
2g
