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Homemade McGriddle Muffins: The Ultimate Sweet-and-Savory Breakfast Muffin
If you're the kind of person who craves a satisfying breakfast that balances sweet and savory in every bite, then these McGriddle Muffins are calling your name. Inspired by the popular fast-food McGriddle sandwich, this homemade version takes all the goodness of pancakes, sausage, eggs, and maple syrup and transforms it into a warm, fluffy, portable muffin you can enjoy anywhere.
These aren't just another breakfast item—they're a full morning meal packed into a soft, golden muffin that satisfies your taste buds and keeps you full longer. Whether you're heading to work, packing school lunches, or prepping for a weekend brunch, McGriddle Muffins make mornings easier, tastier, and more exciting.
Ingredients (Makes 12 Standard Muffins)
– 1½ cups all-purpose flour
– 1 tablespoon baking powder
– ¼ teaspoon salt
– ¼ teaspoon black pepper
– 1 tablespoon granulated sugar
– 1 tablespoon pure maple syrup (plus extra for drizzling)
– 1 large egg
– 1 cup milk (whole or 2%)
– ¼ cup melted butter (or vegetable oil)
– ½ cup cooked breakfast sausage, crumbled
– ½ cup shredded cheddar cheese
– ½ cup scrambled eggs, chopped or broken into small pieces
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper muffin liners. If you're making a large batch to freeze, consider using multiple pans or baking in two rounds.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine flour, baking powder, salt, pepper, and sugar. Whisk to distribute the ingredients evenly. The black pepper may seem unusual for muffins, but it balances the sweetness and highlights the savory elements beautifully.
Step 3: Prepare the Wet Ingredients
In a separate bowl, whisk the egg, milk, melted butter, and maple syrup. Use real maple syrup for the best flavor—its rich, caramel-like notes make a big difference in taste.
Step 4: Combine and Create the Batter
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins dense. The batter should be thick but moist.
Step 5: Fold in Fillings
Add in the crumbled sausage, chopped scrambled eggs, and shredded cheddar. Gently fold everything into the batter so the mix-ins are evenly distributed without breaking down the muffin texture.
Step 6: Fill and Bake
Divide the batter between the prepared muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Step 7: Serve and Enjoy
Serve warm as-is, or drizzle a little maple syrup over the top for extra indulgence. They're best enjoyed warm, but still delicious at room temperature or reheated.
Make-Ahead & Storage Tips
Refrigerator: Once baked and cooled, store the muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 15–20 seconds for a quick breakfast.
Freezer: Wrap each muffin in plastic wrap or parchment, then store in a zip-top bag. Label with the date and use within 2 months for best quality.
To Reheat from Frozen: Microwave for 30–45 seconds, or until fully warmed. You can also reheat in the oven at 300°F for 10–12 minutes.
Flavor Variations
– Bacon & Maple Muffins: Swap the sausage for crisp bacon bits. A smoky, salty twist!
– Veggie Lovers: Add finely chopped sautéed bell peppers, onions, or spinach to the batter for added color and nutrition.
– Spicy Kick: Add diced jalapeños or use pepper jack cheese for a mild heat.
– Cheese Swap: Replace cheddar with mozzarella, gouda, or Swiss for new flavor combinations.
– Vegetarian Option: Use plant-based sausage and dairy-free cheese to make these completely meat-free.
Frequently Asked Questions (FAQ)
Can I make mini muffins?
Yes! Use a mini muffin pan and reduce the bake time to 10–12 minutes. Great for party trays or toddler-friendly bites.
Can I make these without cheese?
Absolutely. They’ll still be moist and flavorful thanks to the eggs, sausage, and maple syrup.
How do I prevent rubbery eggs?
Don’t overcook the eggs before adding them to the batter. Light, fluffy scrambled eggs work best.
Can I use pancake mix instead of flour?
You can experiment with pancake mix for an ultra-soft texture, but reduce the sugar and baking powder slightly since most mixes include them already.
Do I need to use liners?
No, but be sure to grease your muffin pan thoroughly to avoid sticking. Liners make them easier to grab-and-go.
Serving Suggestions
– Breakfast Platter: Pair with a fresh fruit salad and orange juice for a complete morning meal.
– School Lunch Idea: Toss one or two into a lunchbox with grapes and yogurt for a balanced, kid-friendly lunch.
– Brunch Buffet: Serve alongside mini quiches, breakfast potatoes, or a breakfast charcuterie board for an impressive brunch spread.
– Afternoon Snack: Warm a muffin in the microwave and serve with a small drizzle of syrup or hot honey for a midday pick-me-up.
Final Thoughts
McGriddle Muffins are more than just a fun recipe—they’re a breakfast revolution for anyone who wants a hearty, satisfying, and homemade meal on busy mornings. Easy to make, easy to store, and even easier to love, these muffins check every box: flavor, convenience, and nostalgia. Whether you’re meal-prepping for the week or just looking to impress guests at your next brunch, this recipe brings big results with minimal effort.
Once you try them, you'll wonder how you ever lived without a batch of these golden, sweet-savory breakfast muffins in your kitchen.