Crazy Good Cheesy Sausage Muffins

This hearty sausage muffin recipe transforms breakfast staples into a savory, portable meal perfect for busy mornings. The combination of savory sausage and sharp cheddar creates irresistible flavor in every bite, while the simple preparation makes it accessible for cooks of all levels.

I discovered this recipe during a particularly chaotic week when I needed quick breakfast options for my family. These muffins were such a hit that they've become our go to solution for hectic mornings. Even my pickiest eater requests them regularly.

Ingredients

• All purpose flour: Forms the foundation of these muffins providing structure but can be easily swapped for Cup4Cup gluten free flour with identical results
• Baking powder: Ensures these muffins rise properly giving them their fluffy texture
• Ground breakfast sausage: Delivers savory flavor throughout each muffin use high quality sausage for best results
• Sharp cheddar cheese: Adds rich depth and creates pockets of melty goodness choose a good quality aged cheddar for maximum flavor
• Milk: Provides necessary moisture and tenderness whole milk works best but any variety will do
• Egg: Binds everything together ensuring your muffins hold their shape
• Butter: Enriches the batter creating a tender crumb and enhancing flavor unsalted allows you to control the saltiness

Step-by-Step Instructions

Prepare the sausage:

Cook ground breakfast sausage in a skillet until thoroughly browned breaking it into small crumbles as it cooks. This step builds the foundational flavor for your muffins. Drain on paper towels to remove excess grease which could make your muffins oily.

Set up your workspace:

Preheat your oven to 400°F and thoroughly grease your muffin tins with nonstick spray. Be generous with the spray as these cheese muffins tend to stick if not properly greased.

Mix dry ingredients:

In a large mixing bowl whisk together flour baking powder salt and sugar if using. Thorough mixing at this stage ensures even distribution of leavening agents for properly risen muffins.

Add flavor components:

Gently fold the cooked sausage and grated cheddar into the dry mixture until evenly distributed. This technique ensures the heavy ingredients stay suspended in the batter rather than sinking to the bottom.

Combine wet ingredients:

In a separate bowl whisk together milk egg and maple syrup if using until well combined. Pour this mixture into your dry ingredients and stir just until incorporated. Add melted butter and mix gently until just combined. Overmixing will result in tough muffins.

Fill muffin tins:

Spoon the batter generously into prepared muffin tins filling each all the way to the top. Sprinkle additional cheese on top for an extra cheesy crust.

Bake to perfection:

Bake for 18 to 20 minutes until golden brown on top and a toothpick inserted in the center comes out clean. Let rest in the pan for 5 minutes before transferring to a cooling rack.

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The maple syrup might seem unusual in a savory recipe but it's my secret ingredient that balances the saltiness of the sausage and cheese. My husband was skeptical when he saw me adding it the first time but now agrees it makes all the difference in the final flavor profile.

Make Ahead and Storage

These muffins shine as a make ahead breakfast option. Once completely cooled store in an airtight container at room temperature for up to two days. For longer storage individually wrap each muffin in plastic wrap and place in a freezer bag. They'll maintain quality for up to three months frozen. To reheat from frozen microwave for 30 to 45 seconds or thaw overnight in the refrigerator and warm in a 300°F oven for about 10 minutes.

Perfect Pairings

These savory muffins pair beautifully with fresh fruit for a complete breakfast. For brunch serve alongside a simple green salad dressed with vinaigrette to balance the richness. They also make an excellent accompaniment to soups and chilis during colder months adding substance to lighter meals. My family particularly enjoys them alongside scrambled eggs for a hearty weekend breakfast that keeps everyone satisfied until lunch.

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Variation Ideas

The basic recipe serves as an excellent template for countless variations. Try substituting cooked bacon or ham for the sausage. Experiment with different cheese combinations like pepper jack for heat or Swiss for a milder flavor. Add chopped scallions or chives for fresh onion flavor or fold in sautéed mushrooms and spinach for added nutrition. For a Mediterranean twist incorporate sun dried tomatoes oregano and feta cheese instead of cheddar.

Frequently Asked Questions

→ Can I use gluten-free flour for these muffins?

Yes, gluten-free flour like Cup4Cup works well as a substitute for all-purpose flour in this recipe.

→ What type of sausage works best?

Ground breakfast sausage is ideal, but you can use any ground or crumbled cooked sausage of your choice.

→ Do I have to add maple syrup?

No, the maple syrup is optional and provides a slight sweetness. You can substitute it with sugar or omit it entirely.

→ Can these muffins be frozen?

Yes, freeze the muffins individually to maintain freshness if not eaten within two days.

→ How do I prevent over-mixing the batter?

Fold the cooked sausage and cheese into the dry ingredients first before adding the wet mixture. Mix until just combined.