Saturday Morning Easy: Chocolate Chip Pancake MuffinsBrooke McLay
The kids and I have gotten ourselved hooked on Muffin Films. Every year or so, we rediscover the zany little site filled with all sorts of short, animated films about muffins. It’s ridiculous, really, how much we love that site, but there we are, every night for a week, laughing our heads off as a girl is followed around by over-friendly pastries chanting, “mini muffins! mini muffins!” To honor our current obsession, we’ve eaten an absurd number of muffins for breakfast. This at the insistence of my children, who wake in the morning and begin the chant, “mini muffins! mini muffins!” We’ve enjoyed cherry pie muffins, zucchini muffins, monkey muffins, but the overall winner of the muffin breakfast partying has been these delicious little syrup-dipped chocolate chip pancake muffins.
Simple and easy to make, this recipe makes clever use of packages pancake mix. The flavor is soft and delicate, with just enough chocolate chips inside to make breakfast feel like a party. Dipping the muffins in a bowl of warm maple syrup? Well, that really DOES make breakfast a party. Enjoy!
Chocolate Chip Pancake Muffins
2 c. pancake mix
1/3 cup sugar
1 cup milk
2 teaspoons vanilla
1/3 cup vegetable oil
1/2 cup mini chocolate chips
1/3 cup maple syrup
In a large bowl, combine pancake mix and sugar. Add the milk, egg and oil, stirring just until all the ingredients are moistened. Stir in chocolate chips. Spoon the batter into muffin cups lined with cupcake wrappers, filling each cup about 2/3 of the way full. Bake in an oven preheated to 400 degrees for 16-18 minutes, or just until golden brown. Remove muffins from the oven , allow to cool slightly, then dip in maple syrup before serving.