Name: Mini Chocolate Chip Pancake Mix Muffins
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 cups complete pancake mix (the “just add water” variety); ¾ cup granulated sugar; 2 large eggs; ½ cup vegetable oil; ⅓ cup whole milk; 1 teaspoon vanilla extract; 1 ¼ cups mini semi-sweet chocolate chips

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These mini chocolate chip muffins are soft, sweet, and packed with tiny chocolate chips in every bite. They’re made with boxed pancake mix, so there’s no flour, baking powder, or salt to measure separately.

Batch of mini chocolate chip muffins in a pile.

I’m all for a shortcut when it actually works, and this one does. The batter comes together in one bowl, and the muffins bake in about 12 minutes.

They’re perfect for back-to-school mornings, lunchboxes, or an easy after-school snack, and you can freeze a batch to keep on hand for later.

About the Pancake Mix

Use a pancake mix labeled “complete” or “just add water.” That’s the kind used to make this recipe.

The dry mix goes straight from the box into the bowl. Don’t prepare it according to the package directions first. The eggs, oil, and milk in the recipe card provide all the liquid you’ll need.

The batter will be thick but still easy to scoop. Mix it just until everything comes together so the muffins stay soft and fluffy.

Mini chocolate chips work really well in these small muffins because you get a little chocolate in every bite. I like to save some for the tops, too. It only takes a couple of minutes, and the muffins look so cute once they’re baked.

How to Make Mini Chocolate Chip Muffins

Preheat the oven to 350°F and coat a mini muffin pan with baking spray.

Stir together the pancake mix, sugar, eggs, oil, milk, and vanilla in a large bowl. Mix until the last streaks of dry pancake mix disappear, and stop stirring once the batter comes together.

Chocolate chip muffin batter in a glass bowl.

Fold in most of the mini chocolate chips, and save the rest for the tops.

Scoop the batter into the prepared muffin pan, filling each well no more than halfway. A one-tablespoon scoop works well for my pan and keeps the muffins close to the same size.

Sprinkle the remaining chocolate chips over the batter, then bake for 12 to 14 minutes. The muffins are ready when the tops are set and the edges are lightly golden brown.

Start checking them around 12 minutes because mini muffins can go from soft to dry pretty quickly.

Let them cool before removing them from the pan, then grab a cold glass of milk and try not to lose count. It’s easy to do with muffins this small.

Tips for Successful Mini Muffins

Don’t overfill the muffin wells. The batter rises as it bakes, and too much batter can spread across the top of the pan instead of forming small muffins.

To make regular-sized muffins, line a standard muffin pan with paper liners and fill each well about two-thirds full. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out without wet batter.

For another sweet recipe made with pancake mix, try the banana Nutella muffins. These mini muffins would also be great with the cinnamon roll French toast bake for an easy breakfast or brunch.

And when you’re in the mood for more chocolate chips, my chocolate chip cookies and chocolate chip loaf cake are always tasty choices.

Mini chocolate chip muffins on a stack of white plates.

How to Store Mini Chocolate Chip Muffins

Room temperature: Store completely cooled muffins in a covered container for 1 to 2 days. Make sure they’re cool before sealing the container so trapped steam doesn’t make them soggy.

Refrigerator: Refrigerate the muffins in a sealed container for 5 to 7 days. Place a paper towel in the bottom of the container to help absorb extra moisture.

Freezer: Freeze the muffins in an airtight freezer bag or container for up to 3 months. Thaw them overnight on the counter, or take out a few at a time for quick breakfasts and snacks.