Introduction

These McGriddle Muffins are a delicious, breakfast-on-the-go option that combines savory sausage, fluffy eggs, and sweet maple syrup all in one bite. Perfect for busy mornings, they bring the flavors of a classic fast-food favorite right to your kitchen.

A stack of two muffins with a rough, golden-brown surface showing small bits of yellow and darker brown specks inside, covered by a shiny drizzle of syrup that runs down the sides and pools on a white plate with a subtle circular pattern around the edge; the background is a soft white marbled texture with a blurred blue cup and an out-of-focus muffin on a white plate behind the stack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups pancake mix (complete mix that only requires water)
1 1/3 cups water
1 lb breakfast sausage
1 cup shredded cheddar cheese
4 eggs, beaten
1/2 cup maple syrup
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C) and grease a muffin tin thoroughly. Silicone muffin pans work great for easy removal.
Step 2: Brown the breakfast sausage in a skillet. Drain the excess grease, leaving just enough in the pan to cook the eggs.
Step 3: Cook the beaten eggs over medium heat, breaking them into small pieces as they scramble. Remove from heat and set aside.
Step 4: In a medium bowl, combine the pancake mix, water, maple syrup, salt, and pepper. Stir in the cooked sausage, scrambled eggs, and cheddar cheese until well mixed.
Step 5: Spoon the mixture into the prepared muffin tin, filling each cup with just under 1/4 cup of batter.
Step 6: Bake for 16-18 minutes, or until the muffins have risen, browned on top, and a toothpick inserted in the center comes out clean.
Step 7: Let the muffins cool for 5-6 minutes before removing them from the tin. Serve warm with extra maple syrup for dipping.

Tips & Variations

Use turkey sausage or a vegetarian sausage alternative to lighten up the recipe.
Mix in diced bell peppers or onions for extra flavor and texture.
Swap cheddar with Swiss or pepper jack cheese to change the taste profile.
Try adding a pinch of cinnamon or nutmeg to the batter for a subtly sweet twist.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 20-30 seconds or until warm. These muffins also freeze well; wrap individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A white speckled muffin tray holds twelve round muffins that are golden brown on top with a slightly cracked texture. Each muffin shows bits of melted yellow cheese and small darker crumbs evenly spread throughout, giving a mixed color of light tan, orange, and brown. The muffins sit in white cups that are part of the tray, which rests on a green and white checkered cloth. The visible area around the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, you can prepare the muffins in advance, store them in the refrigerator for a few days, or freeze them for longer storage. Just reheat when ready to eat.

Can I use fresh eggs instead of scrambled eggs?

It’s best to cook the eggs first as scrambled pieces so they mix evenly throughout the batter and bake properly within the muffins.

McGriddle Muffins Recipe

Print Recipe

★★★★★

4.8 from 130 reviews

These McGriddle Muffins are a delicious homemade twist on the classic McDonald’s breakfast sandwich. Combining fluffy pancake mix with savory breakfast sausage, scrambled eggs, cheddar cheese, and a hint of maple syrup, these muffins bake to golden perfection, making them a perfect grab-and-go breakfast or brunch option.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Mix

2 1/4 cups pancake mix (complete mix that just requires water)
1/2 teaspoon salt
1/2 teaspoon pepper

Wet Ingredients

1 1/3 cups water
1/2 cup maple syrup
4 eggs, beaten

Other Ingredients

1 lb breakfast sausage
1 cup shredded cheddar cheese

Instructions

Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (204°C) and generously grease a muffin tin. Using a silicone muffin pan can help in easily removing the muffins after baking.
Brown the Sausage: In a skillet over medium heat, cook the breakfast sausage thoroughly until browned. Drain excess grease, leaving just enough in the skillet for cooking the eggs.
Cook the Eggs: Using the leftover grease in the pan, scramble the beaten eggs over medium heat, breaking them into small pieces. Once cooked, set aside.
Mix the Batter: In a medium bowl, combine the pancake mix, water, maple syrup, salt, and pepper. Stir until just combined, then fold in the cooked sausage, scrambled eggs, and shredded cheddar cheese evenly.
Fill Muffin Tins: Pour the mixture into the prepared muffin tin, filling each cup just below the top (around 1/4 cup per muffin).
Bake the Muffins: Bake at 400°F for 16-18 minutes, or until the muffins have domed, turn golden brown, and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the muffins to cool in the pan for 5-6 minutes before carefully removing. Serve with extra maple syrup for dipping, if desired.

Notes

Using a silicone muffin pan helps in removing the muffins easily without sticking.
Drain excess grease from sausage to avoid overly greasy muffins.
Ensure eggs are fully cooked before adding to batter to avoid undercooked egg bits.
These muffins can be stored in the refrigerator for up to 3 days and reheated in a microwave.
For a spicier version, consider adding a pinch of cayenne pepper or chopped jalapeños.

Keywords: McGriddle Muffins, breakfast muffins, savory breakfast, pancake muffins, sausage muffins, easy breakfast recipe