Pancake Mix Muffins
Busy mornings are a little easier for the whole family when you have these delicious pancake mix muffins on hand! This recipe will make 6 jumbo muffins, 12 regular muffins, or 24 mini muffins.
Servings 12
Equipment
Ingredients
- 2 eggs
- ½ cup milk
- ¼ cup vegetable or canola oil
- 2 ½ cups pancake mix
- ⅓ cup sugar
Additional Mix-Ins
- strawberries, blueberries, chocolate chips
Instructions
- Preheat the oven to 350F.
- Grease a muffin pan if you are not using muffin liners.
- Mix together the wet ingredients in a large bowl.2 eggs, ½ cup milk, ¼ cup vegetable or canola oil
- Fold in the dry ingredients.2 ½ cups pancake mix, ⅓ cup sugar
- Mix to combine.
- Scoop pancake batter into the prepared muffin tin.
- Use a chopstick or fork to gently swirl the additional ingredients into the muffin batter.strawberries, blueberries, chocolate chips
- Bake for 12-15 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean. You may want to test 2-3 muffins if your oven cooks unevenly.(Adjust time depending on the side of the pan; you'll need longer for jumbo muffins and less time for mini muffins.)
Notes
This recipe includes the baking time for standard muffins. If you are making jumbo or mini pancake muffins, you will need to adjust the cooking time accordingly.
Storage
To Store: Leftover muffins stored in an airtight container will keep for 4-5 days. (These are my favorite airtight containers, but for storing muffins I especially like this one. To Freeze: Place the cooled muffins on a baking sheet and freeze for 30 minutes. Transfer the frozen muffins into a freezer bag and remove as much air as possible. Place that bag into a second freezer bag. Label and store for 2-3 months. To Thaw: Move the muffins from the freezer to the fridge and thaw overnight.