Best Homemade McGriddle Muffins
Sweet-and-savory copycat-style McGriddle muffins made with pancake batter, sausage, eggs, cheddar, and maple syrup—baked in a muffin tin for an easy grab-and-go breakfast.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
2 1/4 cups complete pancake mix (just-add-water type)
1 1/3 cups water
1 lb breakfast sausage (pork or turkey)
1 cup shredded sharp cheddar cheese
4 large eggs, beaten
1/2 cup pure maple syrup (plus extra for dipping)
1/2 teaspoon salt
1/2 teaspoon black pepper
Avocado oil spray or butter/oil for greasing (optional)
Instructions
1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin generously (silicone works great).
2. Brown the sausage in a skillet over medium heat, crumbling as it cooks. Drain excess fat and set sausage aside.
3. In the same skillet, scramble the beaten eggs, breaking them into small pieces. Cook until just set.
4. In a large bowl, whisk together pancake mix, water, maple syrup, salt, and black pepper until smooth.
5. Fold in cooked sausage, scrambled eggs, and shredded cheddar cheese until evenly combined.
6. Divide batter among muffin cups (about a scant 1/4 cup each), keeping cups no more than about 3/4 full.
7. Bake 15–18 minutes, until golden and a toothpick inserted in the center comes out clean.
8. Cool 5–10 minutes, then remove from the pan. Serve warm with extra maple syrup for dipping.
Notes
Don’t overfill the muffin cups or they may overflow while baking.
Silicone muffin pans or a very well-greased tin help prevent sticking.
Cook eggs just until set so the muffins stay tender.
Store leftovers refrigerated and reheat in the microwave for a quick breakfast.
Find it online: https://www.musttryrecipe.com/homemade-mcgriddle-muffins/