Sausage McGriddle Muffins
These Sausage McGriddle Muffins are the breakfast hack you need – real maple syrup baked right in, crumbled sausage, sharp cheddar. Ready in 25 minutes, they taste better than the drive-thru and freeze beautifully for busy mornings.
Equipment
- 12-cup standard muffin tin
- Large mixing bowl and whisk
- 2 tablespoon cookie scoop
- Skillet for browning the sausage
- Wire cooling rack
Ingredients
- 1 lb breakfast sausage (bulk or links, casings removed)
- ⅓ cup real maple syrup (Grade A dark amber recommended)
- 2 cups pancake mix (or homemade blend - see notes)
- 1 cup sharp cheddar, shredded
- 2 large eggs
- ⅔ cup whole milk
- 2 tbsp butter, melted (plus more for greasing pan)
Instructions
- Preheat oven to 400°F. Grease a 12-cup muffin tin well with butter or non-stick spray, making sure to get the edges of the cups.
- In a skillet over medium heat, cook the sausage, breaking it into small crumbles, until no longer pink. Drain off most of the fat, leaving about a tablespoon in the pan for flavor.
- In a large bowl, whisk together the pancake mix, milk, eggs, maple syrup, and melted butter until just combined. A few lumps are fine.
- Gently fold the cooked sausage and shredded cheddar into the batter until evenly distributed. Don't over-stir.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 12-15 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let them cool in the pan for exactly 2 minutes (set a timer), then run a knife around the edges and turn them out onto a wire rack. Do not leave them longer or the bottoms will steam and soften.
Notes
Storage & Reheating: Store in an airtight container in the fridge for up to 4 days. Freeze individually wrapped for up to 3 months. Reheat from frozen in the microwave for 30-45 seconds, then finish in a toaster oven for 3 minutes to crisp the edges.
Tips: Don't overmix the batter; stop when you still see a few streaks of flour. Grease the pan generously to prevent sticking. If freezing, underbake slightly (12 minutes) to avoid drying out during reheating.
Substitutions: For dairy-free, use plant-based milk and dairy-free cheddar. For gluten-free, use a cup-for-cup gluten-free flour blend. Turkey sausage works but add an extra tablespoon of olive oil when browning.