Cupcake Muffin Using Pancake Waffle Mix | Choco Chip Muffins | Pancake Mix Muffins Breakfast Recipe

Pancakes and muffins are beloved breakfast staples, each with their own unique charm. But have you ever wondered what would happen if you combined these two classics? The result is a delightful creation known as pancake muffins. These bite-sized treats offer the best of both worlds – the fluffy texture of a pancake and the convenience of a muffin. Whether you're looking for a quick breakfast on the go or a fun twist on a traditional favorite, this pancake muffin recipe is sure to satisfy your taste buds.

Ingredients:

2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1.5 cup milk
2 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Optional add-ins: chocolate chips, blueberries, chopped nuts
Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups with cooking spray.

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure the ingredients are well combined.

Prepare Wet Ingredients: In another bowl, beat the egg and then add in the buttermilk, melted butter, and vanilla extract. Mix until the wet ingredients are thoroughly combined.

Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are perfectly fine. If you're adding any optional ingredients like chocolate chips or blueberries, gently fold them into the batter at this point.

Fill Muffin Cups: Using a spoon or an ice cream scoop, divide the batter evenly among the muffin cups. Fill each cup about 2/3 full to allow room for the muffins to rise.

Bake: Place the muffin tin in the preheated oven and bake for approximately 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Cool and Enjoy: Once baked, remove the muffins from the oven and let them cool in the muffin tin for a few minutes. Then, transfer them to a wire rack to cool completely.

Serve: These pancake muffins can be enjoyed on their own or with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of powdered sugar.

Why You'll Love Pancake Muffins:

Portability: Pancake muffins are perfect for busy mornings. They are easily portable and can be enjoyed on the go, making them a great option for kids and adults alike.

Customizable: The basic recipe can be customized with various add-ins to suit your preferences. Whether you prefer chocolatey goodness, fruity bursts of flavor, or the crunch of nuts, you can tailor the muffins to your liking.

Quick and Easy: This recipe comes together in no time. Mixing the batter takes just a few minutes, and the baking time is relatively short compared to traditional pancakes.

Fun Twist: Pancake muffins offer a fun and creative twist on traditional pancakes. They are sure to impress your family and friends at breakfast gatherings.

Texture: The muffin format gives these treats a slightly different texture from regular pancakes. They have a soft and tender crumb, making them a delightful addition to your breakfast table.

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