Description
These McGriddle Muffins are a savory and sweet breakfast treat combining fluffy buttermilk muffins with cooked breakfast sausage, cheddar cheese, and a hint of maple syrup and cinnamon. Easy to make and perfect for a hearty morning meal or grab-and-go snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 2 tablespoons maple syrup (plus more for serving)
Other Ingredients
- 1/2 cup cooked breakfast sausage crumbles
- 1/2 cup shredded cheddar cheese
- Non-stick spray or muffin liners
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with non-stick spray or line it with muffin liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and maple syrup until the mixture is smooth and homogeneous.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir with a spatula or spoon until just combined. Be careful not to overmix to keep the muffins light and tender.
- Add Sausage and Cheese: Fold in the cooked breakfast sausage crumbles and shredded cheddar cheese evenly throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among 8 muffin cups, filling each about 3/4 full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool slightly in the tin before removing. Serve warm with additional maple syrup on the side, if desired.
Notes
- Substitute turkey sausage for a leaner breakfast option.
- Store muffins in an airtight container in the refrigerator for up to 4 days.
- Freeze muffins for up to 2 months; reheat in the microwave for 30–45 seconds before serving.
- Do not overmix the batter to keep muffins tender and fluffy.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 4g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
