Ultimate Sausage Pancake Muffins recipe
Who doesn’t love a breakfast that’s as satisfying as it is simple? These ultimate sausage pancake muffins are here to revolutionize your mornings
Ingredients
- Here’s What You’ll Need:
- 1 cup pancake mix store-bought or homemade works! – This forms the base of our fluffy muffins. Look for a variety that suits your dietary needs, like gluten-free or whole grain options.
- ½ cup cooked sausage crumbles – Whether it’s breakfast sausage or Italian sausage make sure it’s fully cooked and crumbled into small bits. The savory flavor is key here!
- 1 large egg – Acts as the binding agent and adds richness to the batter. If you’re avoiding eggs try a flaxseed substitute.
- ⅓ cup milk dairy or non-dairy – Whole milk will give a richer taste, but almond, oat, or soy milk works just as well.
- 1 tablespoon melted butter – For extra moisture and that irresistible golden hue. Coconut oil can also work if you prefer a plant-based option.
- ¼ teaspoon baking powder – A must-have for ensuring those muffins rise beautifully. Double-check its freshness for best results!
- Optional add-ins: shredded cheese chopped green onions, or a sprinkle of cinnamon for a sweet-savory twist.
Instructions
- Step 1: Preheat Your Oven
- Preheat your oven to 375°F (190°C) . While it heats up, take a moment to grease your muffin tin with non-stick spray or line it with paper liners. This will ensure your muffins pop out effortlessly once they’re done.
- Step 2: Prepare the Sausage
- If your sausage isn’t already cooked, now’s the time to handle that. Heat a skillet over medium heat and crumble the sausage into small pieces. Cook until browned and fully cooked through. Drain any excess fat and set aside to cool slightly. Trust me, no one wants greasy muffins!
- Step 3: Mix the Dry Ingredients
- In a medium mixing bowl, whisk together your pancake mix and baking powder. If you’re using homemade pancake mix, remember to add the sugar and salt at this stage. This ensures all your dry ingredients are evenly distributed.
- Step 4: Combine Wet Ingredients
- In a separate bowl, whisk together the egg, milk, and melted butter until smooth. This mixture will act as the base for our fluffy batter. For an extra creamy texture, let the milk come to room temperature before mixing.
- Step 5: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—don’t overmix! A few lumps are okay here; overmixing can make your muffins dense instead of light and airy.
- Step 6: Fold in the Sausage
- Now comes the fun part! Gently fold in the cooled sausage crumbles using a silicone spatula. Be careful not to overwork the batter—you want those sausage bits evenly distributed without deflating the mixture.
- Step 7: Portion the Batter
- Using a spoon or a muffin scoop (if you’ve got one), divide the batter evenly among the prepared muffin cups. Fill each cup about ¾ full to allow room for rising. This is key for perfectly domed muffins.
- Step 8: Bake to Perfection
- Place the muffin tin in the preheated oven and bake for 18-20 minutes , or until a toothpick inserted into the center comes out clean. Keep an eye on them during the last few minutes to avoid overbaking.
- Step 9: Cool and Enjoy
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm or store for later enjoyment.