There’s nothing quite like waking up to the warm, comforting aroma of homemade breakfast goodness, and this McGriddle Muffins Recipe hits all the right notes. Imagine fluffy pancakes infused with sweet maple syrup, savory breakfast sausage, melty cheddar cheese, and fluffy scrambled eggs all baked into a perfectly portable muffin form. It’s the ideal way to enjoy a breakfast classic anytime, offering both convenience and mouthwatering flavor in every single bite. Whether you’re feeding a crowd or prepping a week’s worth of breakfasts, this recipe offers a delicious start to your day that’s easy to share and impossible to resist.
Ingredients You’ll Need
Gathering simple ingredients is the key to making these McGriddle Muffins taste like a fast-food favorite but with a homemade touch. Each component plays its part—from the fluffy pancake base to the savory sausage and creamy cheddar—creating layers of texture and flavor.
- 2 1/4 cups pancake mix: Choose a complete mix that only requires water for quick and easy batter preparation.
- 1 1/3 cups water: Just enough to achieve that perfect pancake batter consistency.
- 1 lb breakfast sausage: Adds a savory, spiced punch that complements the sweetness of maple syrup.
- 1 cup shredded cheddar cheese: Melts perfectly inside for gooey, cheesy bites throughout the muffin.
- 4 eggs (beaten): Fluffy scrambled eggs bring protein and help bind the muffins together.
- 1/2 cup maple syrup: Infuses a subtle sweetness that ties everything together with a breakfast classic feel.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 teaspoon pepper: Provides a mild spicy note that punctuates the sausage and eggs.
How to Make McGriddle Muffins Recipe
Step 1: Get Ready with Your Oven and Muffin Tin
Start by preheating your oven to 400 degrees Fahrenheit and give your muffin tin a good greasing. Silicone muffin pans are especially wonderful here—they make removing the muffins a breeze while keeping their perfectly domed tops intact.
Step 2: Brown the Breakfast Sausage
Heat up a skillet and cook the breakfast sausage until it’s browned and cooked through. This caramelization is crucial because it adds that crave-worthy savory depth. Drain off excess grease but leave a little bit in the pan—you’ll use it in the next step.
Step 3: Scramble the Eggs
Using the same pan with the leftover sausage grease, cook your beaten eggs over medium heat. Break them into small, fluffy pieces while cooking. The residual grease adds flavor without making the eggs greasy.
Step 4: Mix Together the Batter
In a medium bowl, combine the pancake mix, water, maple syrup, salt, and pepper. Stir it just until everything is blended nicely. Then fold in your cooked sausage, scrambled eggs, and shredded cheddar cheese, distributing these tasty bits evenly throughout the batter.
Step 5: Fill Your Muffin Tin
Carefully spoon about a scant 1/4 cup of the mixture into each muffin cup. Don’t overfill to allow the muffins to rise and develop their signature domed tops.
Step 6: Bake to Fluffy Perfection
Pop your muffin tin in the oven and bake for 16 to 18 minutes. You’ll know they’re ready when the muffin tops are golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Let the McGriddle Muffins cool for 5 to 6 minutes before removing them from the pan. Serve warm with a drizzle of extra maple syrup for dipping, and prepare to delight your taste buds!
How to Serve McGriddle Muffins Recipe
Garnishes
Add a dollop of creamy butter on top of freshly baked muffins or sprinkle a little extra shredded cheddar and a touch of fresh chives for color and an extra flavor pop. A light dusting of powdered sugar can also highlight the sweet side of this dish.
Side Dishes
Pair your McGriddle Muffins with fresh fruit, like berries or sliced bananas, for a refreshing contrast. A small side of crispy hash browns or a vibrant green salad dressed lightly gives a balanced complement to the richness of the muffins.
Creative Ways to Present
You can turn these muffins into handheld breakfast sandwiches by slicing them in half and adding extra sausage patties, a fried egg, or even bacon. For a brunch spread, serve them alongside a build-your-own toppings bar featuring spreads like cream cheese, jam, and nut butters.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover McGriddle Muffins in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 3 days, making for quick breakfast solutions or tasty snacks later on.
Freezing
These muffins freeze beautifully. Wrap each one individually in plastic wrap or foil and place them in a freezer-safe bag. They’ll keep for up to 2 months without losing their delicious flavor and texture.
Reheating
To reheat, unwrap your muffin and warm it in the microwave for about 30 to 45 seconds, or pop it in a toaster oven until heated through. For a little extra crispness, finish off with a quick blast under the broiler, watching carefully to avoid burning.
FAQs
Can I use turkey sausage instead of regular breakfast sausage?
Absolutely! Turkey sausage is a great leaner option and will still add plenty of flavor. Just be mindful of any differences in seasoning, as turkey sausage can sometimes be milder.
Is it possible to make this recipe gluten-free?
Yes! Simply substitute a gluten-free pancake mix that only requires water, and check that all other ingredients like the sausage and cheese are gluten-free. This way, everyone can enjoy these tasty McGriddle Muffins without any worries.
Can I prepare the batter the night before?
While you can mix the batter the night before and keep it refrigerated, it’s best to add the eggs, sausage, and cheese fresh before baking to maintain the best texture and flavor.
What if I don’t have maple syrup on hand?
Maple syrup is key for that signature sweet taste, but if you’re out, a mild honey or even a little brown sugar mixed into the batter can be a reasonable substitute, though the flavor will be slightly different.
How do I make these more photo-ready for entertaining?
To give your McGriddle Muffins an extra elegant touch, serve them on a rustic wooden board with small jars of maple syrup, fresh herbs, and colorful fruit garnishes. Adding edible flowers can also brighten the presentation beautifully.
Final Thoughts
There’s just something so satisfying about crafting your own McGriddle Muffins Recipe at home. It marries the best parts of breakfast into a convenient, shareable muffin that never fails to please. Whether you’re feeding a crowd or just treating yourself, this recipe brings pure joy to the table and invites you to savor every bite. Trust me, once you try these, they’ll become a beloved staple in your breakfast lineup!
Print
McGriddle Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These McGriddle Muffins are a delicious breakfast treat that combines the flavors of sausage, eggs, cheddar cheese, and a hint of maple syrup in a convenient muffin form. Perfect for busy mornings, they offer a portable and satisfying meal with a slightly sweet and savory taste.
Ingredients
Dry Ingredients
- 2 1/4 cups complete pancake mix (just requires water)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Wet Ingredients
- 1 1/3 cups water
- 1/2 cup maple syrup
- 4 eggs, beaten
Other Ingredients
- 1 lb breakfast sausage
- 1 cup shredded cheddar cheese
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 400 degrees Fahrenheit. Grease a muffin tin thoroughly; silicone muffin pans are recommended for easy muffin removal.
- Cook sausage: In a skillet, brown the breakfast sausage over medium heat. Once cooked, drain the grease and set the sausage aside, leaving just enough grease in the pan to cook the eggs.
- Scramble eggs: Using the leftover grease, scramble the beaten eggs over medium heat, breaking them into small pieces as they cook. Remove from heat and set aside.
- Mix batter: In a medium bowl, combine the pancake mix, water, maple syrup, salt, and pepper. Stir until just blended. Then fold in the cooked sausage, scrambled eggs, and shredded cheddar cheese until evenly distributed.
- Fill muffin tin: Pour scant 1/4 cup portions of the mixture into the prepared muffin tin, filling each cup.
- Bake muffins: Bake in the preheated oven for 16-18 minutes, until the tops are nicely domed, golden brown, and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool for 5-6 minutes before removing from the pan. Serve warm with extra maple syrup for dipping if desired.
Notes
- Using a silicone muffin pan makes it easier to remove the muffins without sticking.
- Feel free to substitute breakfast sausage with turkey sausage for a leaner option.
- Adjust the maple syrup amount based on your preferred sweetness level.
- These muffins can be stored in the refrigerator for up to 3 days and reheated in the microwave.
- For a gluten-free version, use a gluten-free pancake mix.
