Description
Warm, fluffy mini muffins that capture the essence of pancakes, perfect for a quick breakfast or snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Optional: chocolate chips, berries, or nuts for extra flavor
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended.
- Whisk together the buttermilk, egg, melted butter, and vanilla extract in another bowl until creamy.
- Combine the wet and dry ingredients until just mixed; do not over-mix.
- Fold in your choice of chocolate chips, berries, or nuts if desired.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 10-12 minutes until golden brown and a toothpick comes out clean.
- Cool slightly before removing them from the tin. Enjoy warm!
Notes
These muffins can be made ahead and stored in the fridge for up to a week. Reheat in the microwave for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 4g
- Sodium: 130mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg