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Sausage Pancake Muffins

Sausage Pancake Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb bulk breakfast sausage
  • 2 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • ½ tsp fine sea salt
  • 1 ½ cups whole milk
  • 1 large egg
  • 3 tbsp unsalted butter, melted and cooled slightly
  • Maple syrup, for serving

Method
 

  1. In a skillet over medium-high heat, cook the sausage, breaking it into small crumbles, until no longer pink, about 6-8 minutes. Drain on paper towels and let cool.
  2. In a large bowl, whisk the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk the milk, egg, and melted butter. Pour into the dry ingredients and stir just until combined, then fold in the sausage.
  4. Preheat the oven to 400°F. Grease a 12-cup muffin pan. Divide the batter among the cups and bake until golden and a toothpick comes out clean, 18-20 minutes. Cool in the pan 5 minutes.
  5. Run a knife around the edges and turn the muffins out onto a rack. Serve warm with maple syrup.

Notes

Let the batter sit for 5 minutes before scooping if you want a slightly lighter muffin. Store fully cooled muffins in the fridge for up to 4 days or freeze for up to 2 months.