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Pancake Mini Muffins

These soft and warm mini muffins provide a quick and comforting treat reminiscent of pancakes, perfect for busy mornings or a cozy brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Gives structure.
  • 2 tsp baking powder Helps the muffins rise.
  • 2 tbsp granulated sugar Adds sweetness.
  • 1/4 tsp salt Balances flavor.
Wet Ingredients
  • 1/2 cup milk (whole or substitute) Brings the batter together.
  • 2 large eggs Makes the batter soft.
  • 1 tsp vanilla extract Provides a warm scent.
  • 2 tbsp melted butter (cooled) Adds richness.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with nonstick spray or liners.
  2. In a bowl, whisk together the flour, baking powder, sugar, and salt.
  3. In another bowl, mix the milk, eggs, melted butter, and vanilla until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; lumps are okay.
  5. Fill the muffin tins about two-thirds full with batter.
Baking
  1. Bake for 12-15 minutes until golden brown and a toothpick comes out clean.
  2. Let them cool a bit so they set.

Notes

Use room temperature eggs for easier mixing. Check for doneness at 12 minutes. For a crunchier top, brush melted butter and sprinkle sugar before baking.