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
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
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 6g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg
