30-Minute Easy Chocolate Chip Pancake Muffins
Fluffy bakery-style muffins that combine the beloved flavors of pancakes and chocolate chip cookies in portable form. Made with buttermilk for extra tenderness and maple syrup for authentic pancake sweetness, these treats are perfect for busy mornings, lunchboxes, or weekend brunch spreads. The batter comes together quickly with simple pantry ingredients, and the results are consistently moist muffins with golden tops and melty chocolate chips throughout.
Ingredients
- 1 ½ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅝ cup buttermilk
- ¼ cup maple syrup
- ¼ cup vegetable oil
- 2 eggs
- 1 cup chocolate chips
Instructions
- 1
Preheat oven and line muffin pan with liners, then spray with nonstick cooking spray
- 2
Whisk flour, baking powder, baking soda, and salt in a large bowl
- 3
Whisk buttermilk, maple syrup, oil, and eggs in a large measuring cup or medium bowl
- 4
Stir wet ingredients into dry ingredients just until combined, keeping mixture slightly lumpy
- 5
Stir in chocolate chips carefully
- 6
Fill muffin cups three-quarters full with batter
- 7
Bake until a toothpick comes out with just a few crumbs and muffins are puffy and golden
- 8
Cool slightly before serving
Tips
Don't overmix the batter - lumps are good and ensure tender muffins rather than tough ones
Fill cups exactly three-quarters full for perfectly domed tops without overflow
Test doneness with a toothpick that comes out with just a few moist crumbs, not completely clean
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days
Can be made 1 day ahead and stored covered, or freeze for up to 3 months
Serve warm or at room temperature, plain or with butter and syrup
Common Mistakes
Don't overmix batter to avoid dense, tough muffins
Don't overfill cups to prevent overflow and uneven baking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular milk instead of buttermilk?
Yes, substitute with 2/3 cup regular milk plus 1 teaspoon vinegar and let sit for 5 minutes to create the same tangy flavor and tender texture.
How long do these muffins keep fresh?
Store covered at room temperature for 2 days for best texture, or refrigerate for up to 5 days. They can also be frozen for up to 3 months.
Can I make mini muffins with this recipe?
Yes, use a mini muffin pan and bake for 8-10 minutes instead, checking with a toothpick for doneness.