Easy Sausage Pancake Muffins
Sweet-and-savory pancake muffins dotted with crumbled sausage and a touch of cheddar. Perfect for grab-and-go breakfasts.
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Servings:
Ingredients
Main Ingredients
- nonstick cooking spray for the muffin pan
- 10 oz pork breakfast sausage, cooked and crumbled
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 0.5 tsp fine salt
- 1.25 cups milk whole milk for richer muffins
- 2 large eggs
- 3 tbsp unsalted butter, melted slightly cooled
- 0.5 cups shredded cheddar cheese optional
- 0.25 cups maple syrup for serving
Instructions
Preparation Steps
- Preheat oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick spray.
- Cook the sausage in a skillet until browned and crumbly. Drain and let cool slightly.
- Whisk flour, baking powder, sugar, and salt in a large bowl.
- In a separate bowl, whisk milk, eggs, and melted butter until smooth.
- Pour wet mixture into dry ingredients. Stir gently until just combined; a few small lumps are fine.
- Fold in the cooked sausage and cheddar, if using.
- Divide batter among muffin cups, filling each about 3/4 full.
- Bake 14–17 minutes, until tops are golden and a toothpick comes out clean.
- Cool in the pan 5 minutes. Release edges and serve warm with maple syrup.
Notes
Variation: Swap cheddar for pepper jack and add a pinch of cayenne for a spicy twist. For a sweeter bite, fold in 1/2 cup blueberries and reduce sausage to 8 oz.
Make-ahead: Cool completely, then refrigerate up to 4 days or freeze up to 2 months. Reheat in a 325°F oven for 8–10 minutes.
This recipe is an original creation inspired by classic Easy Sausage Pancake Muffins flavors. All ingredient ratios and instructions are independently developed.