Pancake Mini Muffins – Muffins Rezept Für Dein Frühstücks-Glück

Table of Contents

• 1) Key Takeaways
• 2) Easy Pancake Mini Muffins Recipe
• 3) Ingredients for Pancake Mini Muffins
• 4) How to Make Pancake Mini Muffins
• 5) Tips for Making Pancake Mini Muffins
• 6) Making Pancake Mini Muffins Ahead of Time
• 7) Storing Leftover Pancake Mini Muffins
• 8) Try these Frühstück next!
• 9) Pancake Mini Muffins
• 10) Nutrition

1) Key Takeaways

• Quick and easy muffins recipe with minimal prep
• Perfect for breakfast, lunchboxes, or snack breaks
• Customizable with your favorite fruits or toppings
• Freezer-friendly and family-approved

2) Easy Pancake Mini Muffins Recipe

You know those chaotic mornings when breakfast feels like a race against the clock? That’s where this muffins recipe shines. I made these Pancake Mini Muffins one sleepy Monday, and let me tell you, they saved the day. The batter took maybe five minutes. While they baked, I made coffee, wrangled a toddler, and even checked my emails—miracles happen.

This muffins recipe is sweet, warm, and just the right amount of fluffy. It’s like someone whispered pancake magic into a muffin tin. You can drop in blueberries, raspberries, or a few chocolate chips if you’re feeling indulgent. They’re the perfect size too—two bites, and you’re back to business.

What I love most? They’re flexible. You want Mini Muffins Rezepte for a birthday or brunch? Done. Need Muffins Thermomix Rezepte? Toss the ingredients in and go. Planning ahead for Muffins Weihnachten or just need Quark Muffins Rezepte that aren’t dry as sandpaper? This one’s it. They’ve earned a spot in our kitchen rotation—and possibly in yours too.

3) Ingredients for Pancake Mini Muffins

130 g flour – Use all-purpose flour. It keeps the texture soft, not dense.

1 tsp baking powder – Gives them that little lift. No baking soda necessary here.

1 egg – Room temp is best. Binds everything and adds richness.

120 ml milk – Whole or 2 percent work fine. Just not skim, it’s too watery.

1 tsp vanilla sugar – Adds gentle aroma. You can use vanilla extract too.

2 tbsp sugar – Just enough sweetness, especially if your fruits are tart.

1 pinch salt – Don’t skip this. It wakes up all the other flavors.

1 tbsp quark – This is your softener. Keeps things moist and tender.

Fruit of your choice – I usually go with berries or banana slices. Apples work, chopped small.

4) How to Make Pancake Mini Muffins

Step 1. Preheat your oven to 180°C. Lightly grease a mini muffin pan so nothing sticks. Yes, even non-stick needs a little love.

Step 2. In a big bowl, whisk together flour, baking powder, sugar, salt, and vanilla sugar. Stir in the egg, milk, and quark. Mix until smooth, but don’t overthink it—lumps are okay.

Step 3. Spoon the batter into your muffin cups. Fill them about two-thirds full. They’ll puff up nicely.

Step 4. Drop your fruits gently on top. No need to mix them in—they’ll sink in just enough during baking.

Step 5. Bake for 12 to 15 minutes. You’ll know they’re ready when they’re golden and a toothpick comes out clean.

Step 6. Let them sit for a few minutes in the pan, then pop them out and serve warm or cool. They disappear fast.

5) Tips for Making Pancake Mini Muffins

If your muffin tray is newer, great. If it’s been around the block, line it with mini cupcake wrappers. Saves cleaning time. When I first made this muffins recipe, I skipped greasing and lost half my batch to sticking. Lesson learned.

Don’t be tempted to fill the cups to the top. They’ll overflow, and you’ll end up with pancake blobs. Trust the two-thirds rule—it works. And for flavor, try cinnamon or a pinch of lemon zest if you’re using apples.

If you’re hunting for Leckere Muffins Rezepte that don’t take an entire morning, this one fits the bill. Even my sister, who rarely cooks, nailed these on her first try. They’re practically foolproof, and that’s the kind of recipe I like.

6) Making Pancake Mini Muffins Ahead of Time

These muffins freeze like champs. I often bake a double batch, cool them completely, then freeze half. Pop them into a freezer-safe bag, squeeze the air out, and they’re good for about two months.

To thaw, I let them sit on the counter or warm them gently in the oven. If I’m packing them for school, I toss one into the lunchbox straight from the freezer—it thaws by snack time.

This muffins recipe is ideal for planning birthday parties too. You want Muffins Geburtstag ideas that don’t require icing or decorations? This is the one. Tidy, tiny, tasty. Done.

7) Storing Leftover Pancake Mini Muffins

Once cooled, store them in an airtight container. On the counter, they’re good for two days. If it’s warm, I shift them to the fridge to keep them fresh longer.

If the tops lose their soft bounce, warm them slightly in the microwave—just a few seconds. They’ll feel fresh again. Muffins Thermomix Rezepte or not, texture matters.

Want to keep that softness even longer? Toss in a slice of apple or a sugar cube to help maintain moisture. Weird, but it works. Trust Emilia on this one.

8) Try these Frühstück next!

9) Pancake Mini Muffins

10) Nutrition

Serving Size: 1 Muffin | Calories: 55 kcal | Sugar: 3 g | Fat: 2.1 g | Saturated Fat: 0.7 g | Carbohydrates: 7.4 g | Protein: 1.5 g | Salt: 0.08 g