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McGriddle Muffins

Recreate the magic of McGriddle sandwiches with these easy and delicious homemade McGriddle Muffins, perfect for a quick breakfast or a fun weekend treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 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.

Notes

For longer storage, freeze wrapped muffins for 2-3 months. Reheat in microwave for 30-60 seconds or toast.