McGriddle Muffins

Of course! McGriddle Muffins are a brilliant make-ahead breakfast that captures all the sweet and savory goodness of the classic sandwich in a portable, handheld muffin form. They’re perfect for meal prep and freezing.

Here’s a detailed recipe that gives you that iconic maple flavor in every bite.

McGriddle Muffins (Sausage, Egg & Cheese)

This recipe makes a batch of 12 muffins, perfect for a family breakfast or weekly prep.

Ingredients

For the Maple “Pancake” Muffin Base:

· 2 cups all-purpose flour
· 2 tablespoons granulated sugar
· 1 tablespoon baking powder
· ½ teaspoon salt
· 1 ¼ cups milk
· 1 large egg
· ¼ cup maple syrup (real syrup is best, but pancake syrup works)
· ¼ cup butter, melted and slightly cooled
· 1 teaspoon vanilla extract (enhances the maple flavor)

For the Savory Filling:

· ½ lb (8 oz) breakfast sausage
· 5 large eggs
· 2 tablespoons milk or cream
· Salt and black pepper to taste
· ¾ cup shredded cheddar cheese

Instructions

Step 1: Cook the Sausage & Scramble the Eggs

1. Cook Sausage: In a skillet over medium heat, cook the breakfast sausage, breaking it up into small crumbles. Cook until browned and no longer pink. Drain off any excess grease and set aside.
2. Scramble Eggs: In a bowl, whisk the 5 eggs with the 2 tablespoons of milk and a pinch of salt and pepper. Pour into the same skillet (you can wipe it out first if there’s a lot of grease) and cook over medium-low heat, stirring gently, until the eggs are softly set. They should be slightly undercooked as they will finish baking in the muffin tin. Remove from heat and let cool slightly.

Step 2: Make the Maple Muffin Batter

1. Preheat Oven: Preheat your oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with non-stick spray or line with parchment paper liners.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients: In a separate medium bowl or a large measuring cup, whisk together the milk, egg, maple syrup, melted butter, and vanilla extract until smooth.
4. Mix Batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix! The batter should be lumpy. Overmixing will make the muffins tough.

Step 3: Assemble the Muffins

1. Layer the Batter and Filling:
   · Spoon about 1 tablespoon of the maple batter into the bottom of each muffin cup, just enough to cover the bottom.
   · Add a pinch of the cooked sausage crumbles, a spoonful of the scrambled eggs, and a sprinkle of cheddar cheese to each cup.
   · Top with another spoonful of the maple batter, dividing it evenly among the cups. Each cup should be about ⅔ to ¾ full.
   · Gently press the filling down and smooth the top with the batter.

Step 4: Bake

1. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the “pancake” part of the muffin comes out clean.
2. Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. This step is important as they will be very soft straight out of the oven.

How to Freeze & Reheat

· To Freeze: Let the muffins cool completely. Place them in a single layer on a baking sheet and “flash freeze” for 1 hour. Then, transfer them to a freezer-safe bag or container. They will keep for up to 3 months.
· To Reheat:
· Microwave (Quickest): Wrap a frozen muffin in a paper towel and microwave for 60-90 seconds, until hot.
· Oven/Air Fryer (Crispiest): Reheat from frozen in a 350°F (175°C) oven or air fryer for 10-12 minutes, until warmed through.

Recipe Variations & Pro-Tips

· Make it like the Real Thing: For an even more authentic McGriddle taste with maple “syrup pockets,” try this trick: Before adding the batter to the tin, drizzle a little extra maple syrup onto the bottom layer of batter before adding the filling. It will create sweet pockets as it bakes.
· Bacon Version: Substitute cooked, crumbled bacon for the sausage.
· Ham Version: Use diced ham steak instead of sausage.
· Healthier Twist: Use whole wheat flour, turkey sausage, and reduced-fat cheese.
· Don’t Overmix: This is the #1 rule for tender muffins! A few lumps in the batter are perfectly fine.

Enjoy your homemade, portable breakfast delight