Name: McGriddle Muffins Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ¾ cup cornmeal; 2 tablespoons sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup buttermilk; 2 large eggs; 2 tablespoons melted butter; ¼ cup maple syrup (plus more for serving); ½ cup cooked breakfast sausage (crumbled); ½ cup shredded cheddar cheese

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McGriddle Muffins are everything you love about a Saturday morning breakfast, packed into a sweet and savory handheld treat that absolutely hits the spot. Imagine fluffy cornmeal muffins studded with golden cheddar and juicy crumbles of sausage, all lightly kissed with maple syrup—it’s comfort food with a bit of a wow factor! These muffins are impossibly easy, full of homestyle flavor, and just the thing to bring a cozy diner vibe to your own kitchen. Whether you’re grabbing one for breakfast on a busy morning or serving them at a leisurely brunch, McGriddle Muffins are bound to become a new favorite.

Ingredients You’ll Need

To create McGriddle Muffins, you’ll need a handful of classic breakfast ingredients—each with its own important (and delicious) role. The combination of pantry staples, creamy dairy, and a touch of maple brings these muffins together with just the right balance of texture and taste.

All-purpose flour: Gives your muffins structure and keeps them fluffy without becoming dense.
Cornmeal: Adds a delightful golden color and a cozy, slightly crunchy crumb.
Sugar: Lends just a whisper of sweetness to balance out the savory ingredients.
Baking powder: Ensures your muffins rise beautifully for a soft, cake-like texture.
Baking soda: Reacts with buttermilk for extra lift and tenderness.
Salt: Enhances both the sweet and savory notes in every bite.
Buttermilk: The secret to incredibly moist, tender muffins with a subtle tang.
Eggs: Bind everything together and add essential richness.
Melted butter: Infuses the batter with buttery flavor for that comforting homemade taste.
Maple syrup: Offers unmistakable breakfast nostalgia and a hint of sweetness (don’t forget extra for drizzling!).
Cooked breakfast sausage (crumbled): Brings satisfying savory flavor and hearty protein to every muffin.
Shredded cheddar cheese: Melts into pockets of gooey, salty deliciousness throughout the muffins.

How to Make McGriddle Muffins

Step 1: Prepare Your Pan and Preheat

First things first, get your oven preheated to 375°F and prepare your muffin tin by greasing it well or lining it with paper liners. This step may seem simple, but it ensures your McGriddle Muffins lift out beautifully, without any sticking or fuss.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your flour, cornmeal, sugar, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and guarantees every muffin puffs up perfectly while baking.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the buttermilk, eggs, melted butter, and maple syrup. By blending these before adding to your dry mix, you’ll avoid overmixing and keep your muffins light and tender.

Step 4: Bring It All Together

Pour your wet ingredients into the bowl of dry ingredients and gently stir until just combined. Be mindful not to overmix; a few little lumps are perfectly fine and make for the moistest McGriddle Muffins.

Step 5: Add the Savory Goods

Gently fold in your crumbled sausage and shredded cheddar cheese, making sure the good stuff is evenly dispersed throughout the batter. This way, you’ll get amazing flavor in every single bite.

Step 6: Fill and Bake

Divide the batter evenly among the 12 muffin cups—you’re aiming to fill each one about three-quarters full. Slide the tin into your preheated oven and bake for 15 to 18 minutes, until the tops are golden and a toothpick comes out clean.

Step 7: Cool and Serve

Let your muffins cool in the pan for a few minutes before transferring to a rack—or serve them warm right away with an extra drizzle of maple syrup for that classic McGriddle Muffins magic.

How to Serve McGriddle Muffins

Garnishes

A generous drizzle of warm maple syrup over each muffin is pure bliss, but you can also scatter on a bit of extra shredded cheddar or a few chopped chives for color and an added layer of savory flavor. Even a pinch of flaky salt on top can really make those flavors pop!

Side Dishes

If you’re serving McGriddle Muffins at brunch, pair them with fresh fruit salad, creamy yogurt, or even crispy hash browns. For a heartier breakfast spread, scrambled eggs or roasted potatoes make wonderful accompaniments that keep the meal feeling special and satisfying.

Creative Ways to Present

Think outside the box by slicing a muffin in half and using it as the base for an eggs benedict or breakfast sandwich. Or arrange your McGriddle Muffins on a rustic wooden board with tiny bowls of syrup and hot sauce for dipping—a breakfast buffet masterpiece, ready for sharing!

Make Ahead and Storage

Storing Leftovers

Store any leftover McGriddle Muffins in an airtight container at room temperature for up to two days, or in the refrigerator if you’d like to keep them fresher a bit longer. Just be sure to let them cool completely first to avoid any sogginess.

Freezing

These muffins are perfect for freezing! Once completely cooled, wrap each muffin individually in plastic wrap and tuck them into a freezer bag. They’ll keep their flavor and texture for up to two months, making breakfast a breeze.

Reheating

To reheat, simply pop a muffin in the microwave for 30–45 seconds, or until gently warmed through. For a crispier top, you can also reheat them in the oven at 325°F for about 10 minutes. Don’t forget an extra splash of maple syrup when serving!

FAQs

Can I make these McGriddle Muffins without sausage?

Absolutely! If you’re skipping the sausage, you can double up on the cheese, add sautéed mushrooms, or swap in cooked bacon or a vegetarian sausage for a delicious twist.

What’s the best way to crumble the sausage?

Cook your breakfast sausage in a skillet, breaking it up with a spoon as it cooks. Let it cool slightly, then crumble it into small bits—this helps ensure the flavor is evenly distributed throughout all your muffins.

Can I use regular milk instead of buttermilk?

Yes, buttermilk gives these muffins their signature tenderness and tang. If you don’t have any, you can make a quick substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.

How can I make a spicier version?

For a bit of heat, stir a pinch of cayenne or some finely chopped jalapeños into the batter before baking. The spicy kick plays beautifully with the sweetness of the maple and the savory sausage.

Are McGriddle Muffins kid-friendly?

Definitely! Kids love the sweet and savory combination, especially with a drizzle of syrup. You can always use milder sausage or even keep a few muffins plain for pickier eaters.

Final Thoughts

There’s something truly special about pulling a tray of warm McGriddle Muffins from the oven—the aroma alone promises a good day ahead! If you’re craving an easy, make-ahead breakfast that everyone will love, this recipe is a must-try. Trust me, these muffins have a habit of disappearing fast, so don’t be surprised if you find yourself making them again and again!

McGriddle Muffins Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 28 minutes
Yield: 12 muffins 1x
Diet: Non-Vegetarian

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Description

Start your day with these savory McGriddle Muffins, a delightful twist on the classic breakfast sandwich. These cornmeal muffins are packed with maple sausage and cheddar cheese, perfect for a grab-and-go morning treat.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
¾ cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

1 cup buttermilk
2 large eggs
2 tablespoons melted butter
¼ cup maple syrup (plus more for serving)

Additional Ingredients:

½ cup cooked breakfast sausage (crumbled)
½ cup shredded cheddar cheese

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Instructions

Preheat Oven: Preheat oven to 375°F and grease a 12-cup muffin tin or line with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and maple syrup. Pour the wet ingredients into the dry and mix until just combined.
Add Mix-Ins: Fold in the crumbled sausage and shredded cheddar cheese.
Bake: Divide the batter among the muffin cups, filling each about ¾ full. Bake for 15–18 minutes, or until golden and a toothpick inserted in the center comes out clean.
Serve: Let cool slightly before serving. Drizzle with extra maple syrup if desired.

Notes

These muffins freeze well—just reheat in the microwave for a quick, on-the-go breakfast.
You can use pre-cooked sausage patties or links, finely chopped.
Try adding a pinch of cayenne or chopped jalapeños for a spicier version.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American