Why You’ll Love This Recipe

I love McGriddle Muffins because they bring several breakfast favorites together in one convenient little muffin. I get fluffy pancake texture, savory sausage, eggs, melted cheddar, and sweet maple flavor without having to assemble individual breakfast sandwiches.

I also appreciate how useful these muffins are for busy mornings. I can prepare a batch ahead of time, refrigerate the leftovers, and reheat individual muffins whenever I need a quick breakfast.

Another reason I enjoy this recipe is how easily I can customize it. I can swap the sausage for cooked bacon, change the cheese, add extra maple flavor, or make smaller portions for a breakfast spread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pancake mix
Milk
Eggs
Maple syrup
Cooked breakfast sausage, crumbled
Shredded cheddar cheese
Unsalted butter, melted
Vanilla extract, optional
Salt
Black pepper
Cooking spray or additional butter for the muffin pan

Directions

I preheat my oven to 375°F (190°C) and lightly grease a standard 12-cup muffin pan.
I cook the breakfast sausage in a skillet over medium heat, breaking it into small crumbles as it cooks. Once it is fully cooked, I drain away excess grease and set the sausage aside.
I whisk the pancake mix, milk, melted butter, maple syrup, and one of the eggs together in a large bowl. I add vanilla when I want a slightly sweeter pancake flavor.
In a separate bowl, I whisk the remaining eggs with a small amount of salt and black pepper.
I stir the cooked sausage, whisked eggs, and shredded cheddar into the pancake mixture. I mix everything gently just until evenly distributed.
I divide the batter among the prepared muffin cups, filling each one about three-quarters full.
I sprinkle a little additional cheddar or sausage over the tops when I want a more loaded muffin.
I bake the muffins for about 18 to 22 minutes, or until they are golden on top and the centers are fully set.
I let the McGriddle Muffins cool in the pan for about 5 minutes before carefully transferring them to a wire rack or serving plate.
I serve them warm with a little extra maple syrup when I want a stronger sweet-and-savory combination.

Servings and Timing

I usually get 12 standard muffins from one batch.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: about 35 minutes
Servings: 12 muffins

Variations

Bacon McGriddle Muffins

I replace the breakfast sausage with cooked, crumbled bacon when I want a smoky variation. I make sure the bacon is cooked and drained before adding it to the batter.

Sausage and Bacon McGriddle Muffins

When I want an extra-hearty breakfast, I combine cooked sausage with crumbled bacon. I use smaller amounts of each so the muffins still have enough batter to hold everything together.

Extra Cheesy McGriddle Muffins

I increase the cheddar or combine it with another mild melting cheese. I also sprinkle a little cheese over each muffin before baking for a cheesy top.

Maple Sausage McGriddle Muffins

When I want the sweet maple flavor to stand out, I add a little extra maple syrup to the batter. I can also serve warm maple syrup on the side instead of adding too much liquid to the muffin mixture.

Mini McGriddle Muffins

I divide the mixture among a mini muffin pan when I want smaller breakfast bites. I start checking them earlier because mini muffins bake more quickly than standard-size muffins.

Storage/Reheating

I let leftover McGriddle Muffins cool completely before transferring them to an airtight container. I refrigerate them and use them within 3 to 4 days.

For longer storage, I individually wrap the cooled muffins and place them in a freezer-safe container or bag. I can freeze them for about 2 months and thaw them in the refrigerator before reheating.

For a quick breakfast, I reheat individual muffins in the microwave until hot throughout. I can also warm several muffins in a 350°F (175°C) oven until heated through.

FAQs

Can I make McGriddle Muffins ahead of time?

Yes. I like preparing them ahead because they are convenient for busy mornings. I refrigerate the fully cooked muffins in an airtight container and reheat individual portions as needed.

Can I use bacon instead of sausage?

Yes. I can replace the sausage with cooked and crumbled bacon. I drain away excess grease before adding the bacon so the muffins do not become overly oily.

Can I freeze McGriddle Muffins?

Yes. I let the muffins cool completely before wrapping them individually and placing them in a freezer-safe container. I thaw them in the refrigerator and reheat them thoroughly before serving.

How do I know when McGriddle Muffins are done?

I look for lightly golden tops and fully set centers. Because these muffins contain egg and sausage, I make sure there is no wet batter or unset egg remaining in the middle before serving.

What can I serve with McGriddle Muffins?

I often serve these muffins with fresh fruit, yogurt, or a simple fruit salad for breakfast. When I want to emphasize the sweet-and-savory flavor, I serve a small amount of warm maple syrup alongside them for dipping.

Conclusion

McGriddle Muffins give me a convenient way to combine pancakes, eggs, sausage, cheddar, and maple flavor in one portable breakfast. They are filling enough for busy mornings while still being simple enough for me to prepare as a make-ahead breakfast.

McGriddle Muffins Recipe

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McGriddle Muffins combine fluffy pancake-style batter with savory breakfast sausage, eggs, cheddar cheese, and sweet maple syrup in a portable breakfast. They are easy to prepare ahead and reheat for busy mornings.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Salt

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a standard 12-cup muffin pan.
Cook the breakfast sausage in a skillet over medium heat, breaking it into small crumbles as it cooks. Once fully cooked, drain away excess grease and set aside.
Whisk the pancake mix, milk, melted butter, maple syrup, and one of the eggs together in a large bowl. Add vanilla extract if desired.
In a separate bowl, whisk the remaining eggs with a small amount of salt and black pepper.
Stir the cooked sausage, whisked eggs, and shredded cheddar into the pancake mixture. Mix gently just until evenly distributed.
Divide the batter among the prepared muffin cups, filling each about three-quarters full.
Sprinkle additional cheddar or cooked sausage over the tops if desired.
Bake for 18 to 22 minutes, or until the tops are lightly golden and the centers are fully set.
Let the McGriddle Muffins cool in the pan for about 5 minutes before carefully transferring them to a wire rack or serving plate.
Serve warm with additional maple syrup if desired.

Notes

Make sure the breakfast sausage is fully cooked and excess grease is drained before adding it to the batter.
For Bacon McGriddle Muffins, replace the sausage with cooked and crumbled bacon.
For an extra-hearty variation, combine smaller amounts of cooked sausage and bacon.
For extra-cheesy muffins, increase the cheddar or combine it with another mild melting cheese.
For stronger maple flavor, add a little additional maple syrup or serve warm maple syrup on the side rather than adding excessive liquid to the batter.
For mini muffins, divide the mixture among a mini muffin pan and begin checking for doneness earlier.
Cool leftover muffins completely before storing them in an airtight container in the refrigerator for 3 to 4 days.
For longer storage, individually wrap cooled muffins and freeze them in a freezer-safe container or bag for about 2 months.
Thaw frozen muffins in the refrigerator before reheating thoroughly.
Reheat individual muffins in the microwave or warm several muffins in a 350°F (175°C) oven until heated through.

Nutrition

Serving Size: 1 muffin
Calories: 230 kcal
Sugar: 6 g
Sodium: 410 mg
Fat: 13 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 85 mg