These muffins are essentially an entire pancake breakfast — except they don’t need a fork or a knife and don’t make a sticky mess. Instead of being poured on top, the maple flavor is inside them. They’ll also freeze beautifully, so you can make a big batch and defrost as much as you need to serve a hot breakfast, even when there’s no time to stand over a skillet.
Preheat oven to 350 degrees Fahrenheit. Line two muffin trays with cupcake liners.
In a large bowl combine flour, baking powder, baking soda, sugar, and salt. Using a whisk, stir in milk, egg, maple syrup, and melted butter until just combined. Stir in chocolate chips, reserving a few to sprinkle on top of the muffins.
Spoon batter into cupcake liners. Top with remaining chocolate chips. Bake for 12–15 minutes.