Teeny little two-bite muffins are the perfect sized muffins, wouldn't you agree?
If I'mma sit down to a pastry, I feel far less indulgent eating 627 little muffin bites than one giant, overfilled hunk of a muffin. And so, here we are. You, me and allthemuffins. But they're tiny, so you can eat them all day, and still have room for more.
So might wanna double-batch this glorious sugared pancake donut muffin shiz.
For this particular recipe, it was a lazy Saturday morning, the kiddos were laying across the couches, I woke craving coffee and donuts. Buckets of snow were dumping from the heavens, so I wasn't about to brave the roads. But we had a can of pancake mix in the pantry. So I figured I could shortcut the desire for donuts, making mini muffiny pancakey donutty things.
And lawd amighty. It werked.
We whisked up the pancake mix, toss in ample handfuls of frozen raspberries. And enough chocolate to make those muffins feel like a proper woman. Baked, then topped with Meyer-lemon spiked sugar.
It made for a happyglad morning. We set them out on a big platter and nibbled all morning. My 14 year-old teen boomed in his increasingly manly voice, "Mom! The raspberries and chocolate? On fleek!"
Muffins on fleek, baes.
Mini Sugared Chocolate-Raspberry Pancake Mix Donut Muffins on fleek.
Sugared Chocolate-Raspberry Pancake Mix Donut Muffins
Makes 24 | 30 minutes
- 1 1/4 cups Stonewall Pancake and Waffle Mix
- 1 egg
- 2 Tbsp butter
- 2/3 cup milk
- 1 Tbsp vanilla
- juice and zest of 1 Meyer lemon
- 1/4 cup milk chocolate chips
- 1/4 cup dark chocolate chips
- 1/2 cup frozen raspberries
- 2/3 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 cup butter, melted
- nonstick baking spray
Heat oven to 350ºF. In a large bowl, mix together pancake mix, egg, butter and vanilla. Stir together milk and lemon juice. Add to the bowl, stir together until smooth. Fold in chocolate chips. Fold in berries, being careful not to overstir.
Spray a 24-count mini muffin tin generously with nonstick baking spray. Spoon batter into cups. Bake for 19-23 minutes, or until the center of muffins spring back when touched lightly.
Once muffins are baked, allow to cool. Stir together sugar, cinnamon and lemon zest. Dip muffin tops in melted butter, then sprinkle generously with sugar. Serve and enjoy!