McGriddle Muffins are a fun twist on breakfast! These tasty treats combine fluffy pancakes with savory sausage and melted cheese, all in one little sandwich.
Who could resist that sweet and salty combo? I love making them on lazy weekend mornings—perfect for filling hungry bellies in no time!
The best part? You can customize your muffins with your favorite toppings! How about adding a little maple syrup or some extra cheese? Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main base for your muffins and gives them structure. If you need a gluten-free option, you can use a gluten-free flour blend instead, or even almond flour for a nutty flavor.
Buttermilk: Buttermilk adds a nice tang and helps the muffins rise. If you don’t have it, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to curdle.
Sausage Patties: For a leaner choice, turkey sausage works great. Alternatively, try plant-based sausage for a vegetarian version. I sometimes use bacon for extra flavor!
Cheddar Cheese: A classic choice, but feel free to use pepper jack for a spicy kick, or a milder cheese if preferred. I love mixing in a little cream cheese for extra creaminess!
How Do I Get Fluffy Muffins?
Making sure your muffins are fluffy is all about mixing and baking. Here are some tips to ensure perfect results:
- Don’t overmix your batter; it’s okay if a few lumps remain.
- Make sure your baking powder and baking soda are fresh for the best rise.
- Check for doneness by inserting a toothpick. If it comes out clean, they’re done!
For the eggs, cook them just until set. You want soft, fluffy scrambled eggs, which will complement the muffins perfectly. This is key for a delightful texture in your McGriddle Muffins!
How to Make McGriddle Muffins?
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- 4 large eggs (for filling)
- 1/4 cup milk (for eggs)
- Salt and pepper to taste (for eggs)
- 4 sausage patties, cooked
- 4 slices cheddar cheese
- Maple syrup (for serving)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and another 15 minutes to bake. After that, you’ll need a few minutes for assembling the muffins. So, in total, you can expect around 40 minutes from start to finish for these scrumptious breakfast treats!
Step-by-Step Instructions:
1. Prepare to Bake:
First things first—preheat your oven to 350°F (175°C). While that’s heating up, grease a muffin tin or line it with silicone liners to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step is important for evenly distributing the leavening agents to help your muffins rise beautifully.
3. Combine the Wet Ingredients:
In a separate bowl, mix the buttermilk, 1 egg, and melted butter. Stir until everything is well combined—this will give your muffins a nice moisture.
4. Combine Wet and Dry Ingredients:
Now, add the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Remember, it’s okay if the batter is a little lumpy; overmixing can make the muffins tough!
5. Fill the Muffin Tin:
Pour the batter evenly into the muffin cups, filling them about halfway. This will leave room for them to rise while baking.
6. Bake Away:
Put your muffin tin in the oven and bake for about 12-15 minutes. To check if they’re done, insert a toothpick into the center of one muffin—if it comes out clean, they are ready! Once baked, remove them from the oven and let them cool slightly.
7. Prepare the Scrambled Eggs:
While the muffins are baking, whisk together the remaining 4 eggs, milk, salt, and pepper in a bowl. Cook this mixture over medium heat, stirring gently until the eggs are just set but still fluffy. Remove from heat.
8. Assemble the McGriddle Muffins:
Take each muffin and slice it in half horizontally. On the bottom half, layer a spoonful of scrambled eggs, a cooked sausage patty, and a slice of cheddar cheese. Finish off by placing the top half of the muffin back on.
9. Optional Melting Step:
If you’d like a gooey texture, feel free to microwave the assembled muffins for just a few seconds, or heat them in a pan until the cheese melts slightly.
10. Serve and Enjoy:
These McGriddle Muffins are best when served warm! Drizzle some maple syrup over the top or place it on the side for dipping. You’ll love the blend of sweet, savory, and cheesy goodness!
Enjoy your delicious McGriddle Muffins! They’re sure to become a breakfast favorite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that it may create denser muffins, so consider adding an extra tablespoon of liquid if the batter seems too thick.
What If I Don’t Have Buttermilk?
No worries! You can make a quick substitute by combining 3/4 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles, and then use it as you would the buttermilk.
Can I Make These Muffins Ahead of Time?
Absolutely! You can prepare the muffin batter and refrigerate it for up to 24 hours before baking. You might need to add a minute or two to the baking time if the batter is cold when it goes in the oven.
How Do I Store Leftover McGriddle Muffins?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for about 20-30 seconds or warm them in a skillet for a few minutes until heated through.
