Chocolate Chip Pancake Muffins

Prep time:
Cook time:
Total time:
Serves: 6


  • 1 cup (150 grams) flour
  • 1 tablespoon (15 grams) baking powder
  • ¼ teaspoon fine sea salt
  • 1 ½ tablespoons butter
  • ⅔ cup milk
  • 1 egg
  • 1 tablespoon maple syrup, plus more to serve
  • ⅓ cup mini chocolate chips


  1. Preheat the oven to 375ºF (190ºC). Generously butter the bottoms and sides of a 6-cup muffin tin. Set aside.
  2. Combine the flour, baking powder, and salt in a medium bowl. Whisk to mix.
  3. Melt 1 tablespoon of the butter—no need to let it cool.
  4. Combine the milk, egg, syrup, and melted butter in a small bowl. Whisk until well blended. Pour over the flour mixture. Stir with a fork until just combined (it’s okay if there are a few lumps). Stir in the chocolate chips.
  5. Spoon into the prepared muffin tin—it’ll look quite full, don’t worry.
  6. Bake 15 minutes, until deeply golden on top.
  7. Use the remaining pat of butter to rub the tops of the muffins as soon as they come out of the oven. Arrange them on a platter, and serve immediately with a little bowl of syrup for dipping.