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Sausage Pancake Muffins Recipe

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★★★★★

4.1 from 60 reviews

Sausage Pancake Muffins combine the savory richness of breakfast sausage with the tender, golden texture of pancake-batter muffins. These delicious, easy-to-make muffins are perfect for breakfast, brunch, or a quick snack, offering a satisfying blend of sweet and savory flavors enhanced by optional shredded cheddar cheese and a drizzle of maple syrup.

Ingredients

Scale

Sausage

  • 1 pound breakfast sausage (mild, maple, or spicy flavor)

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 large egg, lightly beaten
  • 1 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar added)
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Optional

  • 1/2 cup shredded cheddar cheese
  • Maple syrup, for serving

Instructions

  1. Prepare the Sausage: Crumble 1 pound of breakfast sausage into a large skillet. Cook over medium heat for 8-10 minutes, stirring and breaking it apart until fully browned with no pink remaining. Drain excess grease by tilting the skillet or using a paper towel-lined colander. Transfer the cooked sausage to a plate lined with paper towels to cool slightly.
  2. Create the Dry Mixture: In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Ensure the mixture is evenly combined for proper rising.
  3. Mix Wet Ingredients: In a separate bowl, whisk 1 large lightly beaten egg, 1 cup buttermilk, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract until combined. If using milk and lemon juice/vinegar, let it sit to curdle first.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry and stir gently until just combined, leaving some lumps to avoid tough muffins.
  5. Incorporate Sausage and Cheese: Fold in the cooled cooked sausage and 1/2 cup shredded cheddar cheese evenly throughout the batter.
  6. Prepare Muffin Tin: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
  7. Fill Muffin Cups: Spoon batter into each muffin cup, filling about 2/3 full to allow room for rising.
  8. Bake: Bake in preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean and the muffins are golden brown; they should spring back when lightly touched.
  9. Cool: Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely, preventing sticking.
  10. Serve and Store: Serve warm with maple syrup and optional butter or sour cream. Store leftovers in an airtight container at room temperature for up to 2 days, refrigerate up to 5 days, or freeze up to 2 months wrapped individually. Reheat in microwave or oven before serving.

Notes

  • Use mild or maple flavored sausage for a sweeter profile, or spicy sausage for added heat.
  • Optional addition of shredded cheddar cheese enhances flavor and texture.
  • You can add diced vegetables such as bell peppers, onions, or spinach for more nutrition.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Dairy-free adaptation possible by using plant-based milk alternatives instead of buttermilk.
  • Do not overmix batter to keep muffins tender and light.
  • Muffins are best served warm with maple syrup but can be stored and reheated conveniently.

Keywords: sausage pancake muffins, breakfast muffins, savory muffins, sausage breakfast recipe, easy breakfast muffins, baked pancake muffins

Find it online: https://foodiecara.com/sausage-pancake-muffins-recipe/