Get the Recipe:Chocolate Chip Pancake Mix Mini Muffins
These chocolate chip pancake mix mini muffins are the easiest way to enjoy fresh, warm muffins for breakfast! With pancake mix muffins, there’s no need to measure flour, baking soda, and baking powder.
Preheat oven to 350℉. Spray mini muffin tins (for 50 mini muffins) with non-stick baking spray. Set aside.
In a large mixing bowl, combine pancake mix, milk, oil, eggs, sugar, and vanilla extract. Don't overmix.
Fold in 1 cup of the mini chocolate chips.
Using a scoop or tablespoon, spoon batter into muffin pans, filling about half full. Top the muffins with a few mini chocolate chips if desired.
Bake for 12 to 14 minutes or until edges and tops are lightly browned. Cool completely in pans before removing and serving or storing.
Notes
Makes about 50 mini muffins.
IMPORTANT: The pancake mix used in this recipe is the Just Add Water version. It is often labeled “complete” on the box. It includes the leavening agents needed to make the muffins rise.
Keep in mind that the muffins continue to bake being removed from the oven. Checking them for a minute or so before the 1st suggested time helps them not to overbake.
Overfilling the wells of the muffin tin will result in the muffin spilling out and spreading. I used a one tablespoon scoop. However, since mini muffin tins vary, we would recommend filling each well no more than halfway.
To make regular size muffins with this recipe, line a regular muffin tin with paper liners. Fill each well about two-thirds full. Bake for 22 to 25 minutes or until the tops are brown and a toothpick inserted in the middle of the muffin comes out clean. It will make 16 to 17 standard size muffins.