Ingredients
- All-purpose flour: 1 1/2 cups
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Eggs: 2 large
- Maple syrup: 1/4 cup
- Milk: 1 cup
- Cooked breakfast sausage: 1 cup, crumbled
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: In a separate bowl, whisk together the eggs, maple syrup, and milk.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Gently fold in the cooked, crumbled breakfast sausage.
- Step 6: Fill each muffin cup about 2/3 full. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Reheat muffins in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through.
- Serve these McGriddle Muffins warm with a drizzle of extra maple syrup for added sweetness.
- For extra fluffy muffins, be sure to gently fold in the sausage and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American