Introduction
Oh, remember those iconic McGriddle sandwiches? The ones with the sweet, fluffy pancake-meets-muffin goodness and that savory burst of sausage and cheese? Well, get ready to recreate that magic right in your own kitchen, and guess what? It’s even easier than you think! I’m so excited to share this recipe for McGriddle Muffins with you today. They’re like little pockets of breakfast joy, perfect for busy mornings or a fun weekend treat. Seriously, one bite and you’ll be hooked!
Why You’ll Love This Recipe
- Fast: Whip these up in under 30 minutes from start to finish!
- Easy: Seriously, if you can mix and pour, you can make these.
- Giftable: Imagine gifting a batch of these warm, delicious muffins to a friend – pure thoughtfulness!
- Crowd-pleasing: From picky eaters to seasoned breakfast lovers, everyone adores these.
Ingredients
Here’s what you’ll need to gather. Don’t worry, most of these are probably already in your pantry!
- 2 1/4 cups complete pancake mix (requires only water): This is the secret weapon for that instant pancake flavor! Make sure it’s the kind that just needs water.
- 1 1/3 cups water: Our liquid binder to get that perfect batter consistency.
- 1 lb sausage: Your favorite breakfast sausage, whether it’s mild, spicy, or even turkey sausage.
- 1 cup shredded cheddar cheese: Because what’s breakfast without melty, cheesy goodness?
- 4 eggs, beaten: To help bind everything together and make them extra fluffy.
- 1/2 cup maple syrup: This is where that signature McGriddle sweetness comes from! Pure maple syrup is best, but a good quality pancake syrup will work too.
- 1/2 teaspoon salt: Just a touch to balance out the sweetness.
- 1/2 teaspoon pepper: For a little hint of spice.
How to Make It
Alright, let’s get cooking! It’s going to be so simple and so rewarding.
- Cook the Sausage: First things first, grab a skillet and cook your pound of sausage. Break it up as it cooks until it’s nicely browned. Then, drain off any excess grease – we want the flavor, not the fat!
- Mix the Batter: In a large bowl, whisk together your complete pancake mix, the water, and those beaten eggs. Now, pour in your maple syrup, salt, and pepper. Give it a good whisk until everything is nicely combined and you have a smooth, luscious batter.
- Add the Good Stuff: Gently stir in your cooked and crumbled sausage, along with that shredded cheddar cheese. Make sure it’s evenly distributed so every muffin gets a perfect bite.
- Fill the Muffin Cups: Grab a muffin tin and generously grease those cups, or use liners if you prefer. Spoon your delicious batter into each cup, filling them about two-thirds of the way full. Don’t overfill, or they might overflow as they bake.
- Bake to Perfection: Pop that muffin tin into a preheated oven at 375°F (190°C). Bake for about 18-20 minutes. You’ll know they’re ready when a toothpick inserted into the center of a muffin comes out clean.
Substitutions & Additions
Want to jazz things up or work with what you have? I love experimenting with these!
- Sausage Swap: Instead of pork sausage, try crumbled bacon, diced ham, or even plant-based sausage crumbles.
- Cheese Choices: Monterey Jack, Colby Jack, or even a sprinkle of Parmesan can be delicious alternatives or additions to the cheddar.
- Add-ins: Feel free to stir in some finely chopped cooked onions, bell peppers, or even a pinch of chili flakes for a little kick!
- Pancake Mix Alternatives: If you don’t have a complete mix, you can use a regular pancake mix and follow its instructions for liquid ingredients, but you’ll likely need to add a bit more egg or liquid to reach the right batter consistency.
Tips for Success
A few little tricks up my sleeve to make sure your McGriddle Muffins turn out absolutely perfect every single time.
- Don’t Overmix: Just like regular pancakes, overmixing can lead to tougher muffins. Mix until just combined.
- Properly Grease Muffin Cups: This is key to ensuring your delicious muffins don’t stick. I always give my tin a good spray or brush of oil.
- Prep Ahead: Cook the sausage and chop any add-ins the night before to make morning assembly even faster!
- Cooling is Key: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.
How to Store It
Got leftovers? Lucky you! These muffins are fantastic the next day too.
Once completely cooled, store your McGriddle Muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, you can freeze them! Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for about 2-3 months. To reheat, simply pop them in the microwave for 30-60 seconds, or until warmed through. They’re also great toasted!
FAQs
- Can I make these ahead of time? Yes! You can absolutely make these muffins a day or two in advance. Store them in an airtight container at room temperature.
- Can I freeze these muffins? Definitely! They freeze wonderfully. Just make sure they’re completely cooled, wrap them well, and pop them in the freezer for up to 3 months.
- Do I have to use sausage? Not at all! While sausage is classic, feel free to get creative with bacon, ham, or even skip the meat altogether for a vegetarian option.
- What size eggs should I use? Standard large eggs are what most recipes are designed for, so that’s what we’re using here!
McGriddle Muffins
Equipment
- Skillet for cooking sausage
- Large bowl
- Whisk
- Muffin tin greased or lined
- toothpick for testing doneness
- Wire rack for cooling
- Airtight container for storage
Ingredients
Main ingredients
- 2.25 cups complete pancake mix requires only water
- 1.33 cups water
- 1 lb sausage your favorite breakfast sausage
- 1 cup shredded cheddar cheese
- 4 eggs beaten
- 0.5 cup maple syrup pure maple syrup is best
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
Instructions
- Cook the sausage in a skillet, breaking it up as it cooks until browned. Drain off excess grease.2.25 cups complete pancake mix
- In a large bowl, whisk together pancake mix, water, and beaten eggs. Pour in maple syrup, salt, and pepper. Whisk until combined.2.25 cups complete pancake mix
- Gently stir in the cooked sausage and shredded cheddar cheese.2.25 cups complete pancake mix
- Spoon batter into greased or lined muffin cups, filling about two-thirds full.
- Bake at 375°F (190°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.