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Sausage Pancake Muffins Recipe

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★★★★★

4.9 from 68 reviews

Sausage Pancake Muffins are a delightful blend of savory and sweet, combining crumbled pork sausage with a fluffy pancake batter baked into convenient muffin-sized portions. Perfect for breakfast on-the-go or a brunch favorite, these muffins are infused with warm spices like cinnamon and nutmeg for an extra layer of flavor.

Ingredients

Scale

Sausage

  • 1 lb pork sausage

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1 large egg (at room temperature)
  • 2 cups milk
  • 2 tablespoons canola oil
  • 2 tablespoons honey

Instructions

  1. Preheat Oven and Prepare Pans. Preheat your oven to 350°F (175°C) and grease two muffin pans thoroughly to prevent sticking.
  2. Cook the Sausage. Crumble 1 pound of pork sausage into a pot over medium heat and cook until it is no longer pink and fully browned. Once cooked, set it aside to cool slightly.
  3. Combine Dry Ingredients. In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until evenly mixed.
  4. Mix Wet Ingredients. In a separate bowl, whisk 1 large room-temperature egg with 2 cups of milk, 2 tablespoons of canola oil, and 2 tablespoons of honey until the mixture is smooth and well combined.
  5. Combine Wet and Dry Mixtures. Gently pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing to keep the muffins tender.
  6. Fold in the Cooked Sausage. Carefully fold the cooked sausage into the batter, distributing it evenly throughout.
  7. Fill Muffin Pans and Bake. Pour the batter evenly into the greased muffin pans, filling each cup about three-quarters full. Bake in the preheated oven for 20 to 25 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean.
  8. Serve. Allow the sausage pancake muffins to cool slightly before serving warm with your favorite pancake syrup for a delicious breakfast treat.

Notes

  • Ensure the sausage is fully cooked before adding to the batter to maintain food safety and flavor.
  • Do not overmix the batter to avoid tough muffins; mix until ingredients are just combined.
  • Use room temperature egg and milk for better batter consistency and rise.
  • These muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Reheat in the microwave or oven before serving for the best taste.
  • Optional: Add shredded cheese or chopped herbs to the batter for extra flavor variety.

Keywords: sausage pancake muffins, breakfast muffins, savory pancakes, breakfast on the go, muffins with sausage, baked pancake batter

Find it online: https://reemcook.com/sausage-pancake-muffins-recipe/