Crazy Good Cheesy Sausage Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour or gluten-free flour (Cup4Cup recommended)
02 -
1 tablespoon baking powder
03 -
½ teaspoon salt
04 -
1 tablespoon pure maple syrup or sugar (optional, for sweetness)
→ Main Ingredients
05 -
1 pound ground breakfast sausage, cooked and crumbled
06 -
2 cups grated sharp cheddar cheese
07 -
1 cup milk
08 -
1 egg
09 -
6 tablespoons unsalted butter, melted and cooled
10 -
Additional cheese for topping (optional)
# Instructions:
01 -
Cook the sausage in a skillet, breaking it up with a wooden spoon, until browned and cooked through. Drain excess grease on a paper towel-lined plate.
02 -
Preheat the oven to 400ºF and grease muffin tins liberally with nonstick cooking spray. Set aside.
03 -
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if not using maple syrup).
04 -
Stir in the cooked sausage and cheddar cheese to evenly distribute throughout the dry mixture.
05 -
In a small bowl, whisk together the milk, egg, and maple syrup (if using). Pour this mixture into the bowl with the dry ingredients and stir to combine. Add the melted butter and mix until just incorporated.
06 -
Spoon the batter into prepared muffin tins, filling each tin to the top. Sprinkle additional cheese on top, if desired.
07 -
Bake in the oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown. Let muffins cool in the pan for 5 minutes before transferring them to a cooling rack.
# Notes:
01 -
To avoid over-mixing the batter, stir the sausage and cheese into the dry ingredients before adding the wet mixture.
02 -
If the muffins are not consumed within 2 days, freeze them individually to maintain freshness.