There’s something magical about mini foods—they’re adorable, easy to eat, and often taste even better than their full-sized counterparts. Enter Oven-Baked Starbucks Egg Bites Pancake Mini Muffins—a mashup of the beloved Starbucks egg bites and the deliciousness of pancake muffins. These little bites are the ultimate breakfast combo that gives you the protein-packed goodness of egg bites and the sweet, fluffy satisfaction of pancakes, all in one. Perfect for busy mornings, brunch gatherings, or meal prep for the week, these mini muffins are as convenient as they are tasty. And the best part? You can easily make them at home with just a few simple ingredients!
I first discovered the joy of egg bites at Starbucks. They’re soft, rich, and melt-in-your-mouth delicious. But I’m also a pancake lover, and one day, I thought, “Why not combine them?” That’s how these pancake mini muffins were born. I wanted something that was portable, filling, and had a bit of that pancake sweetness without being too sugary. These mini muffins are now a staple in our house, especially for weekday breakfasts. You can grab a couple on your way out the door or enjoy them with a cup of coffee for a cozy weekend brunch. Plus, they’re super customizable—you can add bacon, veggies, or cheese to switch things up.
Why You’ll Love This Recipe:
- Protein-packed: Thanks to the eggs, these mini muffins are a great source of protein, keeping you full and energized throughout the morning.
- Easy to make: You don’t need any fancy equipment—just a mini muffin tin and a whisk. Everything comes together in one bowl, so there’s minimal cleanup.
- Great for meal prep: These mini muffins can be made ahead of time and stored in the fridge or freezer for quick grab-and-go breakfasts during the week.
- Customizable: You can get creative with add-ins like cheese, turkey bacon, vegetables, or even a bit of fruit for extra flavor.
- Perfect for kids and adults alike: These little bites are kid-friendly and adult-approved. They’re great for picky eaters or anyone who loves a bite-sized breakfast treat.
Total Time: 25 minutes
Servings: 12 mini muffins
Calories per serving: 120
Protein: 7g, Carbs: 10g, Fat: 6g
Ingredients:
- 1 cup pancake mix (preferably a protein-rich mix for extra nutrition)
- 4 large eggs
- ½ cup milk (you can use dairy or non-dairy milk)
- 1 tablespoon melted butter
- ¼ cup shredded cheddar cheese (optional)
- ¼ cup cooked turkey bacon, chopped (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon vanilla extract (for a touch of sweetness)
- 1 tablespoon maple syrup (optional, for added sweetness)
- Cooking spray or butter for greasing the muffin tin
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C) and grease a mini muffin tin with cooking spray or melted butter. This ensures the muffins pop out easily once baked.
- Mix the eggs: In a large bowl, whisk the eggs until fully beaten. You want the eggs to be light and slightly frothy, as this will give the muffins a nice airy texture. If you prefer a fluffier result, you can use a hand mixer to beat the eggs for a minute.
- Combine the wet ingredients: To the eggs, add the milk, melted butter, vanilla extract, and maple syrup (if using). Whisk until everything is well combined. The mixture should be smooth and creamy.
- Add the pancake mix: Gently stir the pancake mix into the egg mixture, whisking until just combined. Be careful not to overmix, as this can make the muffins tough. You want the batter to be slightly thick but still pourable.
- Add-ins (optional): If you’re adding shredded cheddar cheese, turkey bacon, or any other mix-ins, now’s the time to fold them into the batter. These ingredients add a savory twist to the sweet pancake base and are a great way to boost the flavor.
- Fill the muffin tin: Using a small ladle or spoon, fill each muffin cup about ¾ full with the batter. These mini muffins will puff up slightly as they bake, so leave a little room at the top.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. The tops should be slightly puffed and firm to the touch.
- Cool and serve: Let the mini muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve them warm with a drizzle of maple syrup or on their own for a quick, protein-packed breakfast.
How to Serve:
- With syrup: Drizzle a little maple syrup over the warm muffins for a sweet and savory combo.
- For brunch: Serve these mini muffins alongside fresh fruit, yogurt, and coffee for a well-rounded breakfast or brunch spread.
- On the go: These muffins are perfect for packing in lunchboxes or grabbing on the way out the door. Just pop a few into a container, and you’re set for a busy morning.
Additional Tips:
- Don’t overmix the batter: To keep the muffins tender and light, mix the batter just until everything is combined. Overmixing can result in dense muffins.
- Use a protein-rich pancake mix: If you want to add even more protein to these muffins, look for a pancake mix that’s high in protein, like those made with almond flour or added protein powder.
- Customizable add-ins: Feel free to get creative with the mix-ins. You can swap out the turkey bacon for cooked sausage, add some diced bell peppers or spinach, or sprinkle a little extra cheese on top before baking for a cheesy crust.
- Make them sweet: If you prefer a sweeter muffin, you can increase the amount of maple syrup or add a tablespoon of sugar to the batter.
- Freeze for later: These muffins freeze beautifully! Let them cool completely, then store in an airtight container or freezer bag. When you’re ready to eat them, just pop them in the microwave for 30 seconds to a minute to reheat.
Recipe Variations:
- Vegetarian Option: Skip the turkey bacon and add vegetables like spinach, mushrooms, or diced tomatoes for a vegetarian-friendly version of these muffins.
- Cheesy Pancake Muffins: If you’re a cheese lover, go ahead and double the amount of shredded cheddar in the recipe. You can even mix in some Parmesan or mozzarella for extra cheesiness.
- Sweet Pancake Muffins: For a sweeter treat, fold in blueberries, chocolate chips, or diced bananas into the batter for a fun twist. These add a burst of sweetness without making the muffins overly sugary.
- Gluten-Free: Use a gluten-free pancake mix if you’re avoiding gluten. There are many great gluten-free pancake mixes available that will work just as well as the regular kind.
Serving Suggestions:
- With fruit: Serve these muffins with a side of fresh berries, bananas, or apple slices for a wholesome, balanced breakfast.
- For kids: These bite-sized muffins are perfect for little hands. Pair them with a small container of syrup for dipping or serve with a yogurt cup for a complete meal.
- On the side: These muffins also make a great side dish to scrambled eggs or a breakfast casserole if you’re hosting a brunch.
Freezing and Storage:
- Storing leftovers: Store any leftover mini muffins in an airtight container in the fridge for up to 4 days. To reheat, pop them in the microwave for about 30 seconds or warm them up in a 350°F oven for 5 minutes.
- Freezing: These muffins are great for meal prep! Once they’ve cooled, place them on a baking sheet in the freezer until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months in the freezer. To reheat, microwave straight from the freezer for about a minute, or bake at 350°F for 10 minutes until warmed through.
Special Equipment:
- Mini muffin tin: You’ll need a mini muffin tin to get those perfect bite-sized portions. If you don’t have one, you can use a regular muffin tin, but adjust the baking time as they will take longer to cook.
- Whisk: A whisk is helpful for combining the wet and dry ingredients smoothly.
- Measuring cup with spout: To make filling the muffin cups easier, use a measuring cup with a spout for pouring the batter. This will help you avoid messy spills and make sure each cup is evenly filled.
FAQ:
- Can I use a regular muffin tin instead of a mini muffin tin? Absolutely! Just keep in mind that the baking time will be longer, around 18-20 minutes, depending on the size of your muffins.
- Can I make these muffins dairy-free? Yes! You can substitute the milk with almond, soy, or oat milk, and use a dairy-free cheese or skip the cheese altogether.
- Can I make these ahead of time? Definitely. These muffins are perfect for meal prep. You can make them a day or two ahead and store them in the fridge, or freeze them for longer storage.
- What other add-ins can I use? The options are endless! Try adding diced bell peppers, sautéed onions, crumbled turkey sausage, or even jalapeños for a spicy kick.
- **Are these muffins sweet or savory?** They’re a perfect balance of both! The pancake mix gives them a light sweetness, but the cheese and turkey bacon (if using) add a savory element that makes them satisfying and well-rounded.
Conclusion:
I can’t wait for you to try these Oven-Baked Starbucks Egg Bites Pancake Mini Muffins! They’ve become a breakfast favorite in my house, and I hope they do in yours, too. Whether you’re looking for a quick weekday breakfast, a fun brunch idea, or a way to meal prep, these mini muffins check all the boxes. Don’t forget to share your creations and tag me on Instagram—I’d love to see how they turn out! Enjoy!
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Oven Baked Starbucks Egg Bites Pancake Mini Muffins
- Total Time: 25 minutes
Description
Pancake mini muffins have become a staple in our home! They’re super easy to make, endlessly customizable, and a big hit with the whole family. On hectic mornings, these little muffins are a lifesaver. They’re basically pancakes in muffin form—fluffy, warm, and perfect for dipping in syrup. The best part? You can add your favorite mix-ins to each batch, so every bite feels like a special treat. Whether we’re adding chocolate chips, blueberries, or just keeping them plain, these pancake mini muffins never disappoint!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1 large egg
- 1 cup milk (or buttermilk for extra fluffiness)
- 2 tablespoons melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
- Optional mix-ins: chocolate chips, blueberries, diced strawberries, or chopped nuts
- Maple syrup for serving
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with mini muffin liners.
- Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Mix the wet ingredients: In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth.
- Combine the wet and dry: Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine.
- Add the mix-ins: If you’re using any mix-ins like chocolate chips or fruit, gently fold them into the batter.
- Fill the muffin tin: Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ of the way full.
- Bake: Bake for 12-15 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the pancake mini muffins to cool slightly before removing them from the tin. Serve warm with maple syrup on the side for dipping!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 6
- Calories: 150
