McGriddle Muffins Recipe – Easy Breakfast Comfort Food Idea
These McGriddle Muffins are a fun, portable twist on the classic fast-food favorite. Fluffy pancake muffins are layered with savory sausage and gooey melted cheese, creating the perfect sweet-and-savory breakfast bite. Ideal for meal prep, busy mornings, or weekend brunch, these muffins are easy to make and guaranteed to satisfy. Serve them warm with a drizzle of maple syrup for that authentic McGriddle flavor in a homemade, handheld version.
Equipment
- Muffin tin (12-cup)
- Paper liners
- Mixing bowls
- Whisk
- Skillet (for sausage and eggs)
- Wire rack
Ingredients
- 2 cups all-purpose flour (or whole wheat for healthier option)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup sugar
- 1 cup milk
- 2 large eggs (for batter)
- ¼ cup melted butter
- ¼ cup real maple syrup
- 1 cup cooked sausage crumbles (or turkey sausage)
- 6 scrambled eggs, cut into squares
- 1 cup shredded cheese (cheddar, mozzarella, or pepper jack)
Instructions
- Prep Sausage & Eggs: Cook sausage until browned; drain fat. Scramble eggs into a thin sheet, then cut into squares.
- Mix Batter: Whisk flour, baking powder, baking soda, salt, and sugar. In another bowl, combine milk, eggs, butter, and maple syrup. Fold wet into dry until just combined.
- Layer Fillings: Line muffin tin. Fill halfway with batter, add sausage, egg, and cheese, then cover with more batter.
- Bake: Bake at 350°F (175°C) for 18–22 minutes until golden.
- Cool & Serve: Let muffins cool on a wire rack.
- Pro Tip: Freeze extras in airtight containers. Reheat in microwave wrapped in a damp paper towel or in oven at 300°F for 10 minutes.
Notes
- Variations: Use bacon, veggie patties, or different cheeses for flavor twists.
- Healthier Options: Whole wheat flour, reduced-fat cheese, or plant-based sausage.
- Storage: Refrigerate up to 3 days or freeze up to 2 months.
- Kid-Friendly: Mini muffin versions make perfect snacks for little hands.