Breakfast & Brunchbellyfull5.0
Mini Pancake Muffins
These Mini Pancake Muffins are loaded with lemon flavor, fruit in the middle, and dusted with powdered sugar. Lovely on a buffet table and also perfect for a bite-sized breakfast on the go!
👥 24 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- knife
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Generously coat a 24 cup mini muffin pan with nonstick spray.
2
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
baking powder1 teaspoon
3
Add in the buttermilk, egg, and melted butter; whisk together until just combined. Fold in the lemon juice and zest.
large egg (, beaten)1
4
Fill each muffin well with batter 3/4 full. Place a berry on top of each muffin and gently press down.
5
Bake for approximately ⏱️ 10 minutes or until golden brown. Allow to cool in pan for a few minutes and then gently run a dull knife around edges to release and remove.
6
Serve with a sprinkling of powdered sugar, warmed butter, honey, or maple syrup.
powdered sugar (, for serving)
Nutrition Facts
calories
40 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
1 g
sodium Content
57 mg
protein Content
1 g
trans Fat Content
0.04 g
cholesterol Content
11 mg
carbohydrate Content
6 g
saturated Fat Content
1 g
unsaturated Fat Content
0.5 g
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