McGriddle Muffins (Ready in 30 Minutes)
These McGriddle Muffins are the ultimate sweet and savory breakfast. Fluffy pancake batter is baked with sausage, melty cheese, and real maple syrup in every bite. Perfect for busy mornings, these freezer-friendly muffins taste like your favorite fast food breakfast, but even better at home!
Quick Snapshot:
- Total Time: About 30 minutes
- Pan Size: Twp regular sized muffin tins (makes about 16 muffins)
- Best Tip: Use pure maple syrup for that rich flavor
- Perfect for: Grab and go breakfast; meal prep; an afternoon snack
This might ruin fast food breakfast for you forever…
Because once you realize you can make soft, fluffy, maple breakfast muffins at home… there’s no going back.
These McGriddle muffins with eggs have everything you love: savory sausage, gooey cheddar cheese, and that signature hint of maple sweetness baked right into the batter.
But unlike the drive-thru version, these are easier, make-ahead friendly, and perfect for grabbing on your way out the door.
You can make a batch ahead of time, store them in the fridge or freezer, and you’ve got a warm breakfast ready in minutes. And to be sure these bake up soft and flavorful, I tested this recipe four times.
Looking for more make ahead breakfast recipes? This strawberry banana pancake casserole and tiramisu overnight oats are favorites around here!
Ingredient Notes:
- Breakfast sausage: Use pork, turkey, or even spicy sausage for extra flavor. Pre-cooked crumbles can save time, too.
- Pancake mix: Any boxed mix works great here, which keeps this recipe super easy and accessible. McGriddle muffins with bisquick or kodiak mix are my two favorites.
- Milk vs water: Milk adds a richer flavor and softer texture, but water works perfectly if that’s what you have.
- Cheddar cheese: Sharp cheddar gives the best contrast to the sweetness.
- Maple syrup: Use pure maple syrup for the best flavor. This is what gives these muffins that classic McGriddle taste.
How to Make McGriddle Muffins Recipe:
This recipe is a breeze to whip up! Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.
- Cook and crumble the sausage, then drain and set aside.
- Mix pancake batter with eggs and milk, then stir in sausage, cheese, and maple syrup.
- Divide batter into a greased muffin pan and top with extra cheese, if desired.
- Bake at 375℉ for 16–20 minutes, then cool slightly before serving.
Tips for Soft, Fluffy Muffins:
- Don’t overmix the batter, as this keeps the muffins light and tender
- Let muffins rest after baking so they set properly
- Slightly undercook the sausage if you want it extra juicy inside
- Grease your pan well to prevent sticking
How to Get That Signature McGriddle Flavor:
The secret is layering maple flavor throughout, not just adding it at the end.
- Mix maple syrup directly into the batter so every bite is infused
- Add a light drizzle on top before serving for extra sweetness
- Want to take it up a notch? Brush the tops with a little melted butter + maple syrup mixture right after baking
Easy Variations to Try:
- Swap sausage for crispy bacon pieces
- Use turkey sausage for a lighter option
- Add scrambled egg pieces for extra protein
- Try pepper jack cheese for a little heat
- Drizzle with hot honey for a sweet and spicy twist
- Make mini muffins for bite-sized breakfast snacks
How to Meal Prep:
These are perfect for prepping ahead!
- Let muffins cool completely before storing
- Wrap individually in parchment paper or foil
- Store in the fridge for up to 4 days
- Freeze for up to 2 months
To reheat:
- Microwave for 30–60 seconds
- Air fry or use a toaster oven for several minutes
Serving Suggestions:
Serve these warm with:
- A drizzle of maple syrup
- Fresh fruit on the side
- A hot cup of coffee or tea
These sausage breakfast muffins are everything a good breakfast should be…easy, hearty, and packed with flavor. Whether you’re feeding a busy family or just want something quick and delicious to start your day, this recipe delivers every time!
If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below, share a photo with me on Instagram (tag @pumpkin_n_spice), or save this recipe to Pinterest so you can make it again whenever the craving hits!
More Easy Breakfast Recipes to Try:
- Fluffy Belgian Waffles
- Raspberry Greek Yogurt Pancakes
- Air Fryer French Toast
- Cheesy Hash Brown Egg Cups
McGriddle Muffins
Ingredients
- 1 pound breakfast sausage, any kind (You can also use these pre-cooked crumbles for convenience)
- 2 cups pancake mix, any kind (I used this one)
- 2 large eggs
- 1½ cups milk, any kind (I used 2%)
- 1 cup shredded cheddar cheese (plus more for topping, if desired)
- ¼ cup pure maple syrup
Equipment
Method
- Preheat oven to 375℉. Lightly grease a 12-count muffin pan with cooking spray. Set aside. Note: I was able to get 16 muffins from this recipe.
- In a large skillet, cook and crumble sausage until no longer pink. Drain grease and set aside.
- While the sausage is cooking, add pancake mix, eggs, and milk and stir well to combine. Then add cheese, syrup, and sausage and stir well.
- Add about ¼ cup of batter to each muffin tin (filling about ¾ full) and top with additional shredded cheese, if desired. Bake for 16-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and let cool in pan for 10 minutes. Serve with a drizzle of maple syrup, if desired.
Notes
- Muffins will last in an airtight container in the refrigerator for up to 4 days.
- See my tips and tricks for making these muffins above the recipe box.
