Description
These Crazy-Good Cheesy Sausage Muffins are a delicious, savory treat made with cooked breakfast sausage, sharp cheddar cheese, and a tender biscuit-like batter. Perfect for breakfast or snack time, they are easy to make without Bisquick and can be prepared with regular or gluten-free flour.
Ingredients
Scale
Sausage
- 1 pound ground breakfast sausage, cooked and crumbled
Dry Ingredients
- 2 cups all purpose flour, regular or gluten-free (Cup4Cup gluten-free flour recommended)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon pure maple syrup or sugar
- 2 cups grated sharp cheddar cheese
Wet Ingredients
- 1 cup milk
- 1 egg
- 6 tablespoons unsalted butter, melted and cooled
- (optional) additional cheese, for topping
Instructions
- Preheat and cook sausage: Preheat the oven to 400ºF. Cook the sausage in a skillet, breaking up with a wooden spoon, until browned and cooked through. Drain on a paper towel-lined plate. Grease the muffin tins liberally with nonstick cooking spray and set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar (if not using maple syrup). Stir in the cooked sausage and grated cheddar cheese until evenly distributed.
- Combine wet ingredients: In a small bowl, whisk together the milk, egg, and maple syrup (if using). Pour this mixture into the flour mixture, then add the melted butter. Stir gently until the flour is just incorporated and a batter forms.
- Fill muffin tins: Spoon the batter into the prepared muffin tins, filling each to the top. Sprinkle additional cheese on top if desired for a cheesy crust.
- Bake: Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool and serve: Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack. Serve warm for best flavor.
Notes
- Store cooled muffins in an airtight container in the refrigerator for up to 2 days to keep them fresh.
- For longer storage, freeze the muffins individually wrapped in plastic wrap inside an airtight container or freezer bag for up to three months.
- To reheat frozen muffins, thaw at room temperature for one hour, then warm wrapped in a paper towel in the microwave for about 20 seconds.
- You can substitute maple syrup with sugar if preferred.
- Using gluten-free flour such as Cup4Cup works well to make these muffins gluten-free.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 75 mg
