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Pancake Mini Muffins with Fruit and Chocolate Chips Recipe

Avatar photoByMia
Jump to Recipe· 4.7 from 118 reviews

I absolutely love sharing this Pancake Mini Muffins with Fruit and Chocolate Chips Recipe because it turns classic breakfast into these irresistible bite-sized treats. They bake up fluffy, moist, and perfectly portable—ideal for busy mornings or weekend brunch when you want something fun and fuss-free. Plus, with fruit and chocolate chips baked right in, you get that delightful burst of flavors with every bite.

When I first tried these, I couldn’t believe how simple the ingredients were and how quickly they came together. Whether you’re packing snacks for the kids or just want a playful twist on pancakes, this Pancake Mini Muffins with Fruit and Chocolate Chips Recipe is sure to become a favorite in your kitchen. Trust me, you’ll find yourself making them again and again.

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Why You’ll Love This Recipe

  • Quick and Easy: You can whip up these mini muffins in just about 25 minutes, making breakfast stress-free.
  • Perfectly Portable: These bite-sized treats are great for on-the-go mornings or packed lunches.
  • Customizable Flavors: Whether you prefer fruit-packed, chocolatey, or plain, you can mix and match toppings.
  • Kid-Approved: My family goes crazy for these, and they’re a fun way to sneak some fruit in!
A pile of small muffins fills the frame, each with a light golden top and soft texture. Some muffins have dark brown chocolate chips scattered on the top, creating small, uneven clusters. Others have visible whole blueberries that add dark purple and blue spots, some bursting and leaking slightly into the muffin. A few muffins show pieces of red strawberries poking out near the edges. The muffins are tightly packed together on a white marbled surface, showing slight cracks and dimples on their smooth tops. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

The ingredients in this Pancake Mini Muffins with Fruit and Chocolate Chips Recipe are pantry staples with a handful of fresh goodies for that fruity pop. A quick tip: Use fresh, ripe berries and good-quality butter—it really makes a difference in flavor and texture.

  • All-purpose flour: The base for our batter, providing that classic fluffy texture.
  • Baking powder: Gives the muffins their perfect rise and light crumb.
  • Cane sugar: Adds a touch of sweetness without overpowering the fruit and chocolate.
  • Whole milk: Makes the batter rich and tender.
  • Butter (melted and cooled): Adds buttery flavor and moisture—make sure it’s not too hot or it’ll cook the egg.
  • Egg: Binds everything together and helps with the fluffiness.
  • Vanilla extract: Enhances all the flavors for that warm, inviting aroma.
  • Salt: Balances sweetness and deepens flavor.
  • Mini chocolate chips: For those pockets of melty chocolate yum.
  • Strawberries: Chop fresh strawberries for a juicy bite in each muffin.
  • Blueberries: I love how these burst and add natural sweetness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Pancake Mini Muffins with Fruit and Chocolate Chips Recipe my own by swapping out toppings or adding sneaky extras. Feel free to get creative—you might even discover a new favorite combo!

  • Banana Nut: I tried mashed bananas and chopped walnuts once—so moist and crunchy, my kids couldn’t get enough.
  • Vegan Adaptation: Swap the milk for almond or oat milk, and use a flax egg instead of a real egg—still delicious and fluffy.
  • Seasonal Fruits: In the fall, I like diced apples with cinnamon; in summer, peaches or raspberries work wonderfully.
  • Extra Chocolatey: Double the chocolate chips for a real treat that’s perfect for chocolate lovers like me.

How to Make Pancake Mini Muffins with Fruit and Chocolate Chips Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the all-purpose flour, baking powder, and salt in a large bowl. This ensures your muffins will rise evenly and have a consistent texture. Trust me on this—I learned the hard way to always mix the dry ingredients well before combining with wet to avoid dense spots.

Step 2: Blend the Wet Ingredients

In a separate bowl, stir together the cane sugar, whole milk, melted (but cooled) butter, egg, and vanilla extract. I like whisking this just enough to combine but not too much. Overmixing can make the muffins tough, and we want them soft and tender.

Step 3: Gently Combine the Batter

Pour the dry ingredients into the wet mixture and fold together carefully with a rubber spatula until just combined. You’ll notice a few lumps—that’s totally fine! Overmixing the batter is one common mistake that makes pancake muffins chewy, so just fold gently until you can’t see streaks of flour anymore.

Step 4: Prep and Fill Your Mini Muffin Tin

Grease your mini muffin tin generously with cooking spray. The batter fills about 24 mini muffins, so make sure your pan has enough cups. I like to fill each cup about two-thirds full, giving the muffins room to puff up without overflowing.

Step 5: Add Your Fruit and Chocolate Chips

This is the fun part! Sprinkle 2-3 blueberries or strawberry chunks on top of each muffin cup and add about a teaspoon of mini chocolate chips. You can even do a mix of plain, fruity, and chocolatey muffins to please everyone at your table. I’ve found that pressing the toppings gently into the batter helps them stay put while baking.

Step 6: Bake and Enjoy!

Bake the mini muffins in a preheated 400°F oven for 10-12 minutes. Check doneness by inserting a toothpick in the center—it should come out clean. I like to let them cool in the pan for a couple of minutes before popping them out. Serve warm with maple syrup for dipping, and be prepared for all the “mmm’s” around your kitchen!

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Pro Tips for Making Pancake Mini Muffins with Fruit and Chocolate Chips Recipe

  • Use Fresh Fruit: I always use fresh berries, never frozen, because they hold their shape better and don’t release too much moisture into the batter.
  • Cool the Butter Properly: Melted butter should be just warm, not hot, before mixing so it doesn’t scramble the egg or affect the batter texture.
  • Don’t Overfill Muffin Cups: Leaving space lets the muffins rise nicely without sticking or spilling over, which makes cleanup easier.
  • Watch the Baking Time Closely: Since these are mini muffins, they bake quickly—start checking at 10 minutes to prevent drying out.

How to Serve Pancake Mini Muffins with Fruit and Chocolate Chips Recipe

A white square plate on a white marbled surface holds many small round muffins in two varieties: some with dark chocolate chips and others with pieces of red strawberry embedded in their light golden-baked tops. In the center of the plate is a small white ramekin filled with a brown syrup. A woman's hand with red polished nails holds one chocolate chip muffin above the ramekin, with syrup dripping from the muffin back into it, creating a thin stream. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love dusting these mini muffins with a light sprinkle of powdered sugar or a drizzle of maple syrup just before serving—it amps up the sweetness and makes them look extra inviting. Fresh mint leaves on the side add a nice touch of color and freshness that I find refreshing.

Side Dishes

These pancakes pair wonderfully with crispy bacon or a savory sausage link to balance the sweetness. For something lighter, a cup of Greek yogurt with honey and granola makes breakfast feel like a little celebration.

Creative Ways to Present

For birthday brunches or special occasions, I like arranging the Pancake Mini Muffins with Fruit and Chocolate Chips Recipe on a tiered serving tray with little bowls of extra chocolate chips, syrup, and fresh fruit for dipping and decorating. Kids especially love this hands-on presentation!

Make Ahead and Storage

Storing Leftovers

I usually store any leftover mini muffins in an airtight container at room temperature for up to two days. They stay soft but if you prefer them fluffier, a quick reheat helps restore that fresh-from-the-oven texture.

Freezing

These mini muffins freeze beautifully. I pop them in a freezer-safe bag, separated by parchment paper so they don’t stick together. When I want a quick breakfast later, they thaw quickly at room temperature or in the microwave.

Reheating

For reheating, I warm the mini muffins in the microwave for about 15-20 seconds or toast them lightly in a toaster oven to get a bit of crispness on the outside while keeping them soft inside. It’s my favorite way to enjoy leftovers just like fresh ones.

FAQs

  1. Can I use gluten-free flour for this Pancake Mini Muffins with Fruit and Chocolate Chips Recipe?

    Absolutely! I’ve had great results substituting with a gluten-free all-purpose flour blend. Just make sure it includes xanthan gum or a similar binder for the best texture. Watch baking times closely, though, as they may bake a bit faster or slower depending on your flour.

  2. How do I prevent fruit from sinking to the bottom?

    To avoid sinking, toss your fruit gently in a little flour before folding it into the batter or sprinkling on top. This helps suspend the fruit so it stays nicely distributed during baking.

  3. Can I double this Pancake Mini Muffins with Fruit and Chocolate Chips Recipe?

    Yes, doubling works great, especially if you’re baking for a crowd. Just be sure you have enough muffin tins or bake in batches. I recommend mixing batter fresh each time rather than storing it.

  4. Is it possible to make these without chocolate chips?

    Definitely! The chocolate chips are optional and can be substituted or omitted if you prefer a simpler fruit-only muffin. My family sometimes prefers it just with fruit, especially for a more natural sweetness.

Final Thoughts

This Pancake Mini Muffins with Fruit and Chocolate Chips Recipe has become one of my go-to breakfasts for its ease and delicious flavor that everyone loves. It’s one of those recipes where the sweet simplicity shines and you can enjoy the warm, comforting feel of pancakes in a fun, inventive way. If you’ve been looking for a quick, tasty breakfast that’ll impress the whole family, give this a try and see how it brightens your morning!

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Pancake Mini Muffins with Fruit and Chocolate Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 118 reviews
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 25-27 minutes
  • Yield: 24 mini muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Pancake Mini Muffins are a delightful twist on traditional pancakes, baked into bite-sized muffins perfect for breakfast or snack time. With a fluffy texture and options for delicious toppings like mini chocolate chips, strawberries, and blueberries, they are easy to make and serve with maple syrup for dipping.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 tablespoon cane sugar
  • 1 cup whole milk
  • 3 tablespoons butter, melted and slightly cooled
  • 1 egg
  • 1 teaspoon vanilla extract

Toppings (Optional)

  • Mini chocolate chips
  • Strawberries, chopped
  • Blueberries

Instructions

  1. Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a mixing bowl until well combined.
  2. Mix Wet Ingredients: In a separate bowl, combine the cane sugar, whole milk, melted and cooled butter, egg, and vanilla extract. Mix thoroughly until smooth.
  3. Combine Batter: Add the dry ingredients to the wet ingredients and gently fold together with a rubber spatula until just combined. Avoid overmixing to maintain a tender texture.
  4. Prepare Muffin Tin: Grease a mini muffin tin using cooking spray to prevent sticking.
  5. Fill Muffin Tin: Spoon the batter evenly into the mini muffin cups, filling each almost full. The batter will make approximately 24 mini muffins.
  6. Add Toppings: Sprinkle your choice of toppings on each muffin cup—use 2-3 blueberries, 2-3 strawberry chunks, or about 1 teaspoon of mini chocolate chips per muffin for variety.
  7. Bake Muffins: Place the muffin tin in a preheated oven at 400°F (204°C) and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Let the muffins rest in the pan for 2-3 minutes after baking, then remove and serve immediately with maple syrup for dipping.

Notes

  • Do not overmix the batter to keep the muffins light and fluffy.
  • You can customize toppings based on preference—try nuts or other fruits.
  • Serve warm for the best flavor and texture.
  • Leftover muffins can be stored in an airtight container for 2 days and reheated gently.
  • Use cooking spray or butter generously to prevent sticking in the mini muffin tin.

Nutrition

  • Serving Size: 1 mini muffin
  • Calories: 65
  • Sugar: 3g
  • Sodium: 80mg
  • Fat: 3g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 1.2g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 0.3g
  • Protein: 1.5g
  • Cholesterol: 25mg
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Hey there, I’m Mia Miller, the foodie behind MealsByMia.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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