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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.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a standard 12-cup muffin pan.
  2. 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.
  3. Whisk the pancake mix, milk, melted butter, maple syrup, and one of the eggs together in a large bowl. Add vanilla extract if desired.
  4. In a separate bowl, whisk the remaining eggs with a small amount of salt and black pepper.
  5. Stir the cooked sausage, whisked eggs, and shredded cheddar into the pancake mixture. Mix gently just until evenly distributed.
  6. Divide the batter among the prepared muffin cups, filling each about three-quarters full.
  7. Sprinkle additional cheddar or cooked sausage over the tops if desired.
  8. Bake for 18 to 22 minutes, or until the tops are lightly golden and the centers are fully set.
  9. Let the McGriddle Muffins cool in the pan for about 5 minutes before carefully transferring them to a wire rack or serving plate.
  10. 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

Find it online: https://thefamilycooking.com/mcgriddle-muffins-recipe/