McGriddle Muffins

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!

Course Breakfast

Cuisine American

Keyword breakfast muffins, mcgriddle muffins, sausage muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 187

Author Gayle Bialas

Equipment

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

Instructions

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.

Nutrition