Maple Chocolate Chip Pancake Muffins

Buttermilk saga part two: These pancake muffins have been on my to-make list for ages. So, given my new batch of buttermilk, I decided it was as good of a time as any. I'm so glad I did! Not only were they super quick and easy, they were light, moist, and perfectly studded with little chunks of chocolate. Except for the ones that didn't have chocolate chips in them, of course. Plus I didn't have to stand at the stove flipping millions of pancakes while everybody else got to sit down and eat them. I thought they were better with the chocolate chips, but if you're not such a fan, leave them out and sprinkle the tops with brown sugar. Last but not least, enjoy!

1 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
2 T Sugar
2/3 C Buttermilk
1 Egg
2 T Maple Syrup
2 T Butter, melted
1/2 C Chocolate Chips

Yield: 9 Muffins
1. Preheat oven to 350.

2. Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl. Stir together.

3. In another bowl, stir buttermilk, egg, maple syrup, and butter until just combined.

4. Add wet ingredients to dry ingredients and stir with a spoon until just combined.

5. Stir in chocolate chips, reserving a few chips to sprinkle on the top.

6. Bake for 15-20 minutes, until golden brown.

Mahlzeit!
-Coriaunty