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Preheat oven to 350 degrees F and line a 12-cup muffin tin with non-stick muffin liners.
In a large bowl, add pancake mix, eggs, milk, and sugar, and stir until combined.
Fold in any optional add-ins, if using. I added in chocolate chips and shredded zucchini. Make sure to squeeze out the moisture for the zucchini, if adding.
Transfer to a the prepared muffin tin. You can fill almost all the way to the top for rounded bakery-style muffins (makes 8) or fill 80% of the way for regular muffins (makes 10).
Sprinkle the top with more fruit or chocolate chips, if using. Bake for 20-22 minutes until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm!