Easy McGriddle Muffins

McGriddle Muffins stacked on a ceramic plate, showing golden pancake texture with sausage bits and maple syrup dripping down the sides.

These Easy McGriddle Muffins are a sweet and savory breakfast favorite made with maple pancake batter, sausage, and cheese. They are perfect for meal prep, freezer-friendly mornings, and cooking side by side with your favorite little kitchen helper.

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Course: Breakfast

Cuisine: American

Keyword: easy breakfast muffins, freezer breakfast, maple sausage muffins, McGriddle Muffins, meal prep breakfast

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: muffins

Calories: 190kcal

Cost: $14

Equipment

2 12-cup muffin tin Spray generously to prevent sticking
1 Large mixing bowl
1 Medium mixing bowl
1 Whisk
1 Rubber spatula
1 Skillet For browning sausage
1 Cookie scoop or large spoon Helps keep muffins evenly sized

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 ½ cups whole milk
2 large eggs
¼ cup pure maple syrup Use real maple syrup for best flavor
3 tablespoons unsalted butter Melted
1 teaspoon vanilla extract
1 pound breakfast sausage Cooked and crumbled
1 ½ cups sharp cheddar cheese Shredded
nonstick cooking spray

Instructions

Preheat the oven: I always start by preheating the oven to 400°F and letting my daughter help spray the muffin tins. She takes her job very seriously and reminds me not to miss the sides because maple syrup loves to stick.
Cook the sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbly. Olivia likes to help break it apart with a wooden spoon while I stand close. Drain well so the muffins stay fluffy, not greasy.
Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This is usually when my daughter sneaks a taste of flour and makes a silly face.
Mix the wet ingredients: In a separate bowl, whisk the milk, eggs, maple syrup, melted butter, and vanilla extract until smooth. The maple syrup makes the kitchen smell like Sunday morning.
Make the batter: Pour the wet ingredients into the dry and gently stir just until combined. I remind Olivia that lumpy batter is okay and actually makes fluffier muffins.
Fill the muffin cups: Add a spoonful of batter to each cup, then layer in sausage and cheddar cheese, and top with more batter. Olivia calls this the surprise center step.
Bake: Bake for 12 to 15 minutes until golden and puffed. We press our noses to the oven door and wait for that sweet maple smell to fill the house.
Cool and serve: Let muffins cool for 5 minutes before removing. Drizzle with extra maple syrup and enjoy together at the table, even on busy mornings.

Notes

These McGriddle Muffins freeze beautifully. Let them cool completely, then store in a freezer bag for up to 3 months.
For a lighter version, use turkey sausage and reduced-fat cheese.
To add eggs, layer a spoonful of scrambled eggs between the sausage and cheese.
Reheat in the microwave wrapped in a paper towel for best texture.
Most importantly, make these with someone you love. Recipes taste better when they come with memories.

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