Go Back
–+ servings
Sausage Pancake Muffins

Sausage Pancake Muffins: The Perfect Quick Breakfast Delight

Savor the delicious blend of fluffy pancakes and savory sausage in these quick and portable Sausage Pancake Muffins.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour unbleached is preferred
  • 1/4 cup granulated sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups milk whole milk is best
  • 2 large eggs room temperature preferred
  • 1/4 cup unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
  • 1 pound breakfast sausage quality pork or turkey preferred
  • 1/2 cup chopped onion optional
For the Glaze (optional)
  • 1 cup powdered sugar
  • 2 tablespoons milk for glaze

Equipment

  • Muffin tin
  • Mixing bowls
  • skillet

Method
 

Step-by-Step Instructions
  1. Preheat oven to 375°F (190°C). Prepare a 12-cup muffin tin with liners or non-stick spray.
  2. Mix dry ingredients: whisk together flour, sugar, baking powder, baking soda, and salt until combined.
  3. Combine wet ingredients: mix milk, eggs, melted butter, and vanilla extract until smooth.
  4. Blend wet and dry ingredients until just combined; a few lumps are okay.
  5. Cook breakfast sausage in a skillet over medium heat until browned, about 6-8 minutes. Drain excess grease.
  6. Fold cooked sausage into the batter gently.
  7. Fill muffin cups about two-thirds full with batter.
  8. Bake in preheated oven for 18-22 minutes until golden brown and a toothpick comes out clean.
  9. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. (Optional) Prepare glaze by whisking together powdered sugar, milk, and a splash of vanilla extract.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 4gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

For best results, avoid overmixing the batter and use room temperature eggs. Muffins can be stored at room temperature for 2 days or in the fridge for up to 5 days.

Tried this recipe?

Let us know how it was!