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Pancakes and muffins are two of the most beloved breakfast staples, each cherished for their unique textures and flavors. Pancakes, with their fluffy, airy bodies, evoke the warmth of a cozy Sunday morning, while muffins offer a convenient, portable option that fits seamlessly into our busy lives. Imagine combining the best of both worlds: the delightful taste of pancakes and the ease of muffins. Enter the pancake muffin, a culinary innovation that has captured the hearts and appetites of food lovers everywhere.

Golden Brown Pancake Muffins

Discover the joy of pancake muffins with this easy recipe that combines the fluffiness of pancakes and the convenience of muffins. Perfect for busy mornings or a quick snack, these golden brown treats can be made in under 30 minutes. Customize with your favorite add-ins like chocolate chips or fresh berries for a personal touch. With a delightful texture and sweet flavor, pancake muffins are sure to please the whole family. Enjoy them warm with syrup or fresh fruit!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large egg

1 cup buttermilk (or regular milk with 1 tablespoon of vinegar added)

¼ cup unsalted butter, melted

1 teaspoon vanilla extract

½ cup chocolate chips or fresh blueberries (optional)

Maple syrup or honey, for serving

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or lightly greasing it with cooking spray.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined.

      Mix Wet Ingredients: In another bowl, beat the egg. Then add the buttermilk, melted butter, and vanilla extract. Whisk until well mixed and smooth.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently. Be careful not to overmix; a few lumps are okay!

          Add Extras: If you're using chocolate chips or blueberries, gently fold them into the batter.

            Fill Muffin Tins: Use a scoop or spoon to fill each muffin cavity about ¾ full with batter. This will leave enough room for rising.

              Bake: Place the muffin tin in the preheated oven and bake for about 15-18 minutes, or until a toothpick inserted into the center comes out clean.

                Cool and Serve: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm with maple syrup or honey drizzled on top.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins