McGriddle Muffins are everything you love about the iconic McGriddle breakfast sandwich, conveniently transformed into an easy-to-eat muffin. Perfect for busy mornings and on-the-go snacking!
Enjoy a Sweet and Savory Breakfast with McGriddle Muffins
These delightful McGriddle Muffins combine the best of both worlds – a savory breakfast sausage, fluffy pancake batter, rich eggs, and a hint of sweet pancake syrup. Kids and adults alike will adore these muffins! They’re incredibly easy to prepare, and you can bake a big batch ahead of time and freeze them for later. Simply reheat and enjoy whenever you crave that classic McGriddle flavor.
Frequently Asked Questions About McGriddle Muffins
Absolutely! This is one of the best things about this recipe. I highly recommend making a batch or two ahead of time and freezing them. When you’re ready to enjoy a muffin, simply pop it in the microwave to warm it up.
Yes, you definitely can! For a casserole version of this recipe, try my McGriddle Casserole recipe instead.
Feel free to add crumbled cooked bacon, diced ham, or even a sprinkle of your favorite herbs. The possibilities are endless! When adding extra ingredients, remember to use approximately a quarter cup of batter for each muffin tin. Don’t overfill them. Adding extra ingredients may also increase the total yield of the recipe.
Cheddar cheese is my personal favorite due to its classic flavor. However, pepper jack cheese adds a touch of spice, while Monterey Jack is another excellent and mild alternative. Experiment to find your favorite combination!
These muffins are delicious on their own, making them a perfect grab-and-go breakfast. However, you can also enjoy them with sides like crispy bacon, savory sausage, scrambled eggs, or a refreshing fruit salad for a complete breakfast experience.
Overbaking is the most common cause of hard muffin tops. Make sure to watch them carefully and remove them from the oven as soon as a toothpick inserted into the center comes out clean.
Leftover McGriddle Muffins can be stored in the refrigerator for up to three days. To reheat, microwave them for about 20 seconds, or until they are warmed through. They also freeze well for longer storage.
Key Ingredients for Homemade McGriddle Muffins (See Recipe Card Below For The Full Recipe)
- Breakfast Sausage: Choose your favorite brand of breakfast sausage. You can also substitute bacon for a different flavor profile.
- Eggs: Room temperature eggs blend into the batter more easily than cold eggs, but either will work. Use what you have!
- Pancake Mix: I recommend using a complete pancake mix, the kind that only requires water. This helps keep the recipe simple with fewer ingredients.
- Pancake Syrup: Any brand of pancake syrup will do, or you can use real maple syrup for a richer flavor.
- Cheddar Cheese: Cheddar cheese is a classic choice, but feel free to experiment with other cheeses as mentioned in the FAQ section above.
- Water: Simple and essential for the pancake batter.
Step-by-Step Guide: Making Delicious McGriddle Muffins
Follow these simple instructions to create your own batch of irresistible McGriddle Muffins. Get ready for a breakfast experience that’s both convenient and delicious!
Start by preheating your oven to 400°F (200°C). This will ensure even baking and perfectly golden muffins. Next, cook the breakfast sausage in a skillet over medium heat for about 7 minutes, or until it’s browned and cooked through. Make sure the juices run clear to ensure the sausage is fully cooked.
While the sausage is cooking, prepare the egg mixture. In a separate bowl, whisk together the eggs, salt, and pepper until they are fully combined and slightly frothy. This will create a light and airy texture in your muffins.
Once the sausage is cooked, add the egg mixture to the skillet and stir constantly until the eggs are fully cooked and scrambled. This will ensure that the eggs are evenly distributed throughout the muffins. Set the sausage and egg mixture aside to cool slightly.
Now, it’s time to prepare the pancake batter. In a large bowl, combine the pancake mix, water, and pancake syrup. Stir until the ingredients are just combined, being careful not to overmix. Overmixing can result in tough muffins.
Add the cooked sausage and egg mixture, along with 1 1/4 cups of cheese, to the pancake batter. Gently mix until all of the ingredients are evenly distributed.
Grease your muffin pan to prevent sticking. Add approximately ¼ cup of batter into each muffin tin, filling them about two-thirds full. This will allow the muffins to rise properly during baking.
Sprinkle the remaining cheese evenly over the top of each muffin. This will create a delicious, cheesy crust that adds to the overall flavor and texture. Bake for 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This indicates that the muffins are cooked through.
For a golden-brown and bubbly cheese topping, broil the muffins on high for 2 minutes. Watch them carefully during this time to prevent them from burning. Remove the muffins from the oven and let them cool slightly before serving. Drizzle with extra syrup for an extra touch of sweetness.
Craving More Delicious Recipes?
If you enjoyed these McGriddle Muffins, be sure to check out these other tempting recipes for more breakfast and brunch inspiration:
- McGriddle Casserole – A family-friendly version of the classic breakfast sandwich.
- Fluffy Blueberry Pancakes – A classic breakfast treat with bursts of juicy blueberries.
- Pancake Sausage Muffins – Another delicious muffin recipe combining sweet and savory flavors.
- Breakfast Pizza – A fun and customizable breakfast option for any occasion.
- Starbucks Egg Bites – Recreate your favorite Starbucks breakfast at home with these easy egg bites.
McGriddle Muffins Recipe
10 minutes
25 minutes
35 minutes
18
Brandie Skibinski
Prevent your screen from going dark
Ingredients
-
1
pound
breakfast sausage -
4
large
eggs -
⅛
teaspoon
salt -
⅛
teaspoon
black pepper -
2 ¼
cups
complete pancake mix
(see notes below) -
1 ⅓
cups
water -
½
cup
pancake syrup
(plus more for serving) -
1 ½
cups
shredded cheddar cheese
(divided use)
Instructions
- Preheat the oven to 400°F (200°C). Spray a muffin pan with nonstick spray to prevent the muffins from sticking.
- Cook and crumble 1 pound breakfast sausage in a skillet over medium heat until fully cooked. Drain any excess grease and put back into skillet.
- In a bowl, add 4 large eggs, ⅛ teaspoon salt and ⅛ teaspoon black pepper. Whisk until completely combined.
- Once the sausage is cooked, add the egg mixture to the skillet. Stir around gently until they are fully cooked. Remove from heat and set aside.
- To a separate bowl, add 2 ¼ cups complete pancake mix, 1 ⅓ cups water and ½ cup pancake syrup. Stir until combined.
- Add 1 1/4 cups shredded cheddar cheese and the sausage/egg mixture. Mix until combined.
