Cheesy Sausage Muffins Easy (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 tablespoon of sugar or maple syrup (optional, adds sweetness)
02 -
Half a teaspoon of salt
03 -
1 tablespoon of baking powder
04 -
2 cups of either all-purpose or gluten-free flour (Cup4Cup is a good choice)
→ Main Ingredients
05 -
A cup of milk
06 -
6 tablespoons of butter, melted and left to cool off
07 -
About a pound of breakfast sausage, cooked and crumbled apart
08 -
2 cups of sharp cheddar, shredded
09 -
1 egg
10 -
Extra cheese for topping, but only if you'd like
# Instructions:
01 -
Brown the sausage in a pan. Use a wooden spoon to break it into small pieces. Once cooked, place it on a plate lined with paper towels to drain extra grease.
02 -
Turn your oven on to 400°F. Coat your muffin tins really well with nonstick spray. Put them aside for now.
03 -
In a big bowl, mix the flour with baking powder, salt, and sugar (don’t add sugar if you're using syrup instead).
04 -
Throw in the cooked sausage and shredded cheese into the dry bowl. Give it a stir so that everything is spread out evenly.
05 -
Use a small bowl to whisk together milk, egg, and syrup (if that’s what you’re using). Dump this into your dry mix and stir it up. Add the melted butter last and mix gently until it’s just coming together.
06 -
Scoop the batter into your muffin tins, filling them all the way. If you're feeling fancy, sprinkle a little extra cheese on top.
07 -
Pop the tins in the oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick poked in the middle comes out without wet batter and the tops look golden. Let them sit in the pan for 5 minutes before moving them to a rack to cool completely.
# Notes:
01 -
To prevent the batter from being over-mixed, mix the cheese and sausage into the dry portion first.
02 -
Freeze muffins individually after two days if you're not planning to eat them right away.