Mini Chocolate Chip Pancake Muffins
Mini Chocolate Chip Pancake Muffins is a hor d'oeuvre that serves 36. For 15 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 82 calories, 2g of protein, and 3g of fat. This recipe from Lemon Sugar requires baking powder, eggs, butter, and maple syrup. 18 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 20 minutes. Overall, this recipe earns an improvable spoonacular score of 7%. If you like this recipe, you might also like recipes such as Mini chocolate chip pancake muffins, Mini Maple Chocolate Chip Pancake Muffins, and Mini Chocolate Chip Doughnut Pancake Dippers.
Servings: 36
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup melted butter
1 1/3 cups buttermilk
1 cup mini chocolate chips
2 eggs
2 cups flour
1/4 cup pure maple syrup
1/2 teaspoon salt
1/4 cup sugar
Equipment:
mini muffin tray
measuring cup
whisk
bowl
oven
muffin tray
wire rack
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. 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.
Nutrition Information:
covered percent of daily need
