Sausage pancake muffins bring breakfast to a whole new level! They are fluffy pancakes filled with savory sausage, making them perfect for any time of day.
These little muffins are easy to grab and so fun to eat! My family loves them, and I enjoy making a batch ahead for busy mornings. They really do hit the spot! 🥞🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the muffins, giving them that necessary lift and structure. If you want, you can use whole wheat flour or a gluten-free blend for a healthier option!
Buttermilk: Buttermilk adds a rich flavor and helps the muffins to be fluffy. If you don’t have any, you can make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
Breakfast Sausage: I love using bulk sausage for easy mixing, but you can also use cooked bacon bits or even turkey sausage for a leaner option. Just make sure they are fully cooked before adding!
Granulated Sugar: This adds just a hint of sweetness. If you’re looking for less sugar, try using honey or a sugar substitute that can be baked with. Just remember that sweetness can enhance flavor, so balance it well.
How Do I Ensure My Muffins Are Fluffy and Tender?
A key to getting fluffy and tender muffins is not to overmix the batter. When adding the wet ingredients to the dry, stir just until you see no dry flour. It’s okay if there are a few lumps!
- Preheat your oven to 375°F (190°C) before starting, so the muffins bake evenly.
- Fill the muffin cups about 3/4 full. This allows space for them to rise without overflowing.
- Let them cool in the pan for a few minutes before transferring them; this helps them to set up properly and not fall apart.
Try these tips, and your sausage pancake muffins should come out perfectly fluffy every time! Happy baking! 🧁✨
How to Make Sausage Pancake Muffins
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 pound breakfast sausage (bulk or links, casing removed)
- Butter or non-stick spray for muffin tin
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15-18 minutes to bake. With a little cooling time, you can have your delicious sausage pancake muffins ready in just about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare Your Muffin Tin:
Start by preheating your oven to 375°F (190°C) and lightly greasing a 12-cup muffin tin with butter or non-stick spray. This will help the muffins pop out easily once they’re baked!
2. Cook the Sausage:
In a skillet over medium heat, add your breakfast sausage. Cook it, breaking it into small pieces, until it’s browned and fully cooked (about 6-8 minutes). Once done, drain any excess fat and set the sausage aside. It’s going to add so much flavor!
3. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. This combination will make your muffins fluffy!
4. Combine the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, large egg, and melted butter until they’re well combined. This step brings moisture and richness to our muffins.
5. Mix Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix. A few lumps are perfectly fine!
6. Add the Sausage:
Fold in the cooked sausage carefully so it’s evenly mixed throughout the batter. This way, you get delicious bites of sausage in every muffin!
7. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This will give them room to rise without overflowing.
8. Bake the Muffins:
Place the muffin tin in the oven and bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell amazing during this time!
9. Cool and Remove:
Once done, take the muffins out of the oven and let them cool for a few minutes in the pan. Then, carefully transfer them to a wire rack to cool slightly before serving.
10. Serve and Enjoy:
Serve these tasty muffins warm with a drizzle of maple syrup on top. They make for a perfect grab-and-go breakfast or a delightful brunch treat!
Enjoy your hearty and delicious sausage pancake muffins!
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Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour will give your muffins a nuttier flavor and a denser texture. You might want to reduce the flour by 1-2 tablespoons since whole wheat flour absorbs more moisture.
Can I Make These Muffins Without Buttermilk?
Yes! If you don’t have buttermilk on hand, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5 minutes to thicken before using it in the recipe.
How to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. For longer storage, you can freeze them in a sealed freezer bag for up to 3 months. Reheat in the microwave or oven when ready to enjoy!
Can I Add Other Ingredients to the Muffins?
Definitely! Feel free to mix in some shredded cheese, chopped vegetables, or even herbs for extra flavor. Just remember not to overload the batter, as it might affect the baking time and texture.