Pancake Sausage Muffins bake in a standard 12-cup muffin tin at 350°F for 20 to 25 minutes. That's the whole idea: pancake batter, cooked sausage, and a little cheddar, portioned into cups you can eat with one hand.
The batter is a simple stir-together mix of flour, baking powder, cinnamon, and salt, plus egg, milk, honey, melted butter, and vanilla. You pour it into the greased cups, tuck the sausage pieces in, and let the oven do the rest.
They're sweet enough to eat plain and savory enough to dip in maple syrup. Make a batch on Sunday and you've got breakfast sorted for the week.
Step-by-Step Instructions
1. Heat the oven and prep the pan
Set a rack in the middle of the oven and heat to 350°F (180°C). Spray all twelve cups of a muffin tin, corners and rims included.
2. Mix the dry ingredients
Stir the flour, baking powder, cinnamon, and salt in a medium bowl until no streaks of powder remain. Push the mixture to the sides to leave a hollow in the middle.
3. Whisk the egg and wet ingredients
Crack the egg into the hollow and beat it with a whisk to break it up. Pour in the milk, honey, melted butter, and vanilla, then stir everything together just until the dry flour disappears. Fold in the cheddar if you're using it.
4. Fill the cups and add the sausage
Spoon the batter into the prepared cups, filling each about three-quarters of the way. Scatter the sausage pieces evenly across the twelve cups and press each one down until the batter covers it.
5. Bake until golden
Bake for 20 to 25 minutes. The muffins are done when the tops are golden brown and a toothpick pushed into the center comes out clean. If you're checking the sausage, a food thermometer should read 165°F (74°C).
6. Cool and serve
Leave the muffins in the pan for five minutes, then lift them out. Serve warm with maple syrup for dipping.
Variations
- Swap the cheddar for pepper jack if you want a little heat with the maple syrup.
- Use crumbled cooked bacon in place of the sausage links, about the same 3 1/2 ounces.
- Add a handful of blueberries to the batter for a sweeter version, but skip the cheddar if you do.
Pro Tips
How to Store Pancake Sausage Muffins
Refrigerator
Keep cooled muffins in a sealed container in the fridge for up to four days.
Freezer
Wrap each muffin tightly or freeze them in a single layer, then bag them. They keep for about two months.
Reheating
Warm one in the microwave for 20 to 30 seconds, or wrap it in foil and heat at 350°F for about 8 minutes. A microwave makes them softer, the oven brings the edges back.
Frequently Asked Questions
Q: Can I use uncooked sausage in these muffins?
No. The oven time is set for batter, not raw meat. Cook the links fully in a skillet first, then chop them. Check that the meat reaches 165°F (74°C) before it goes into the batter.
Q: Why did my muffins stick to the pan?
Usually not enough spray or not enough cooling time. Coat the cups well, including the sides, and let the muffins rest five minutes before you lift them out. A knife run around the edge helps.
Q: Can I make the batter the night before?
You can mix the dry ingredients ahead and keep them covered. Hold off on the wet ingredients, because baking powder starts working as soon as it gets wet and the muffins won't rise as well.
Q: How do I know when they're done?
Golden tops and a clean toothpick are your main cues. If the toothpick comes out with wet batter, give them another 3 to 5 minutes and check again.
Q: Do I have to add cheese?
No, it's optional. The muffins hold together fine without it. Some people find them a touch sweeter plain, which suits maple syrup well.
Q: What do these taste like?
Like a pancake with sausage baked in. The cinnamon and honey come through, and the sausage and cheddar keep it from being dessert. Whether that's your thing is a matter of taste.
Pancake Sausage Muffins: Make-Ahead Breakfast Bites
Sweet pancake batter baked in a muffin tin with savory sausage and cheddar. Portable, make-ahead breakfast muffins ready in about 45 minutes.
Ingredients
Instructions
- 1Heat the oven and prep the pan — Set a rack in the middle of the oven and heat to 350°F (180°C). Spray all twelve cups of a muffin tin, corners and rims included.
- 2Mix the dry ingredients — Stir the flour, baking powder, cinnamon, and salt in a medium bowl until no streaks of powder remain. Push the mixture to the sides to leave a hollow in the middle.
- 3Whisk the egg and wet ingredients — Crack the egg into the hollow and beat it with a whisk to break it up. Pour in the milk, honey, melted butter, and vanilla, then stir everything together just until the dry flour disappears. Fold in the cheddar if you're using it.
- 4Fill the cups and add the sausage — Spoon the batter into the prepared cups, filling each about three-quarters of the way. Scatter the sausage pieces evenly across the twelve cups and press each one down until the batter covers it.
- 5Bake until golden — Bake for 20 to 25 minutes. The muffins are done when the tops are golden brown and a toothpick pushed into the center comes out clean. If you're checking the sausage, a food thermometer should read 165°F (74°C).
- 6Cool and serve — Leave the muffins in the pan for five minutes, then lift them out. Serve warm with maple syrup for dipping.
Questions or cooking notes?
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