mini chocolate chip pancake muffins

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup sugar
  • 1 and ⅓ cups buttermilk
  • 2 eggs
  • ¼ cup pure maple syrup
  • ¼ cup melted butter
  • 1 cup mini chocolate chips
  1. Preheat oven to 350 degrees (F).
  2. Spray a mini muffin pan liberally with cooking spray. Set aside.
  3. In a medium bowl, combine flour, baking powder, baking soda, salt and sugar in a medium bowl, and whisk together to combine.
  4. In a large measuring cup, stir buttermilk, egg, maple syrup and melted butter until just combined.
  5. Add wet ingredients to dry ingredients and whisk until just combined.
  6. Fold in chocolate chips. Reserve a few chips to sprinkle on the tops.
  7. Fill muffin tins ⅔ full, and sprinkle reserved chips on top.
  8. Bake for 8-9 minutes or until golden brown.
  9. For second batch, be sure to re-spray the muffin tin.
  10. Cool on a wire rack, then store in an airtight container for up to 3 days.
  11. Enjoy warm with butter or maple syrup

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