Name: Sausage Muffins with Cheddar Recipe
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 cups 250 g all‑purpose flour; 1 tablespoon baking powder; ½ teaspoon baking soda; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 large eggs (room temperature); ¾ cup 180 ml whole milk, room temperature; ½ cup 120 g sour cream or plain Greek yogurt; 4 tablespoons 60 g unsalted butter, melted and cooled; 10 oz 280 g breakfast sausage, casings removed; 1¼ cups 125 g sharp cheddar cheese, freshly shredded; 2 tablespoons chopped fresh chives or green onions (optional)

There’s something undeniably comforting about the aroma of freshly baked sausage muffins wafting through the kitchen on a crisp morning. These savory, golden-brown delights—packed with flavorful sausage crumbles and melted cheddar—are perfect for breakfast, brunch, or even a grab‑and‑go snack. In this comprehensive Sausage Muffins with Cheddar Recipe, I’ll guide you through every nuance: from selecting the best ingredients and mastering the perfect texture to offering creative variations and thoughtful serving suggestions. Whether you’re a seasoned home cook or just starting out, you’ll find all the tips and tricks you need to produce bakery‑quality sausage muffins right in your own oven.

Why You’ll Love This Sausage Muffins with Cheddar Recipe

Flavor Explosion: The combination of savory sausage and sharp cheddar creates a symphony of flavors in every bite.
Versatile Delight: Enjoy these muffins at breakfast alongside scrambled eggs, pack them in a lunchbox, or serve as party appetizers.

Simple Prep: With straightforward steps and no-fuss ingredients, this Sausage Muffins with Cheddar Recipe is approachable for cooks of all skill levels.
Customizable: From swapping cheeses to adding herbs and spices, these muffins can be personalized to your taste.

Make Ahead Friendly: Bake a batch on the weekend, and enjoy delicious muffins all week long.

Ingredients Checklist

Before you begin, ensure you have high-quality ingredients on hand. The right components make all the difference in a truly exceptional Sausage Muffins with Cheddar Recipe.

All‑Purpose Flour (2 cups / 250 g) — Provides structure; sift for lightness.
Baking Powder (1 tablespoon) — Leavens the muffins for a tender crumb.

Baking Soda (½ teaspoon) — Balances pH and aids rise.

Kosher Salt (1 teaspoon) — Enhances all flavors.
Black Pepper (½ teaspoon, freshly ground) — Adds a subtle kick.

Large Eggs (2, room temperature) — Binds and enriches the batter.

Whole Milk (¾ cup / 180 ml, room temperature) — Keeps muffins moist.
Sour Cream or Plain Greek Yogurt (½ cup / 120 g) — Adds tenderness and tang.

Unsalted Butter (4 tablespoons / 60 g, melted and cooled slightly) — Delivers richness.

Breakfast Sausage (10 oz / 280 g, removed from casings) — Choose quality pork sausage (mild or spicy).
Sharp Cheddar Cheese (1¼ cups / 125 g, shredded) — Provides melty pockets of cheesy goodness.

Fresh Chives or Green Onions (2 tablespoons, finely chopped) — Optional garnish for color and brightness.

Essential Equipment

Muffin Tin (12‑cup) — Standard capacity; use liners or grease generously.
Mixing Bowls (large and medium) — For dry and wet ingredients separately.

Whisk & Rubber Spatula — For smooth blending without overmixing.

Nonstick Skillet — To brown sausage.
Measuring Cups & Spoons — Accurate measuring ensures consistent results.

Cooling Rack — Allows muffins to cool evenly without sogginess.

Preparation Overview

Preheat & Prep: Get your oven and muffin tin ready.
Cook Sausage: Brown, crumble, and drain excess fat.

Mix Dry Ingredients: Whisk flour, leaveners, and seasonings.

Combine Wet Ingredients: Beat eggs, milk, sour cream, and butter.
Fold Together: Gently incorporate sausage and cheddar to maintain a tender crumb.

Bake & Cool: Achieve golden domes, then rest on a rack.

Step‑by‑Step Instructions

1. Preparing the Sausage

Preheat Skillet: Heat a nonstick or cast‑iron skillet over medium heat.
Brown Sausage: Add the breakfast sausage (removed from casings) in a single layer.

Crumble & Cook: Use a spatula to break up large pieces, cooking until no pink remains (about 6–8 minutes).

Drain: Transfer cooked sausage to a paper‑towel‑lined plate to remove excess fat.
Cool Slightly: Let rest while you prepare the batter.

Chef’s Tip: Browning the sausage until it develops caramelized edges intensifies flavor. Don’t rush this step!

2. Mixing the Muffin Batter

Preheat Oven: Set to 400°F (200°C). Position rack in center.

Prepare Tin: Line with paper liners or spray with nonstick cooking spray.
Dry Mix: In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.

Wet Mix: In a separate bowl, whisk eggs lightly, then add milk, sour cream (or yogurt), and melted butter until smooth.

SEO Note: When making Sausage Muffins with Cheddar Recipe, avoid overmixing once wet and dry ingredients meet to ensure tender muffins.

3. Incorporating Cheddar and Extras

Combine Wet & Dry: Pour wet ingredients into the dry mixture. Use a rubber spatula to fold until just combined—some streaks of flour are okay.
Add Sausage & Cheese: Gently stir in cooled sausage crumbles and shredded cheddar until evenly distributed.

Optional Chives: Fold in chopped chives or green onions for a pop of freshness.

Pro Insight: Overmixing develops gluten, leading to dense muffins. Aim for a lumpy batter.

4. Baking to Golden Perfection

Portion Batter: Divide the batter among 12 cups, filling each about ¾ full.
Level Tops: Use a small spoon to smooth or lightly tap the tin to eliminate air pockets.

Bake: In preheated oven, bake 18–22 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.

Rest: Let muffins cool in tin for 5 minutes, then transfer to a cooling rack.

Chef’s Tips for Perfect Sausage Muffins

Room Temperature Ingredients: Ensures even mixing and proper rise.

Drain Sausage Well: Excess grease can lead to soggy bottoms.

Shred Cheese Fresh: Pre‑shredded cheese often contains anti‑caking agents that inhibit melting.
Don’t Overfill: Leaving space at the top prevents overflow and yields rounded domes.

Rotate Pan: Halfway through baking, rotate the tin for even browning.

Avoid Overbaking: Once the edges are firm and a toothpick is nearly clean, pull them—carryover heat will finish the bake.

Creative Variations & Substitutions

The beauty of this Sausage Muffins with Cheddar Recipe lies in its adaptability. Here are a few ideas:

Cheese Swap:
- Pepper Jack for a spicy kick.
- Gruyère for a nutty, sophisticated flavor.

Meat Alternatives:
- Chorizo in lieu of breakfast sausage for a smoky, smoky heat.
- Turkey Sausage for a leaner option.

Herb Infusions:
- Rosemary or thyme add aromatic notes—use 1 teaspoon finely chopped.
Veggie Boost:
- Finely diced bell peppers or spinach stirred in with the sausage.

Gluten‑Free:
- Substitute with a 1:1 gluten‑free flour blend—add an extra ½ teaspoon of baking powder for lift.

Cheesy Swirl:
- After filling tins, sprinkle extra cheddar atop each muffin for an ultra‑cheesy crust.

Serving Suggestions

With Eggs & Avocado: Pair muffins with a side of scrambled eggs and sliced avocado for a balanced breakfast.

On a Breakfast Sandwich: Split a muffin, add an egg patty and extra cheese—breakfast bliss!

Soup Accompaniment: These savory muffins make excellent dippers alongside creamy tomato bisque or potato leek soup.
Brunch Platter: Arrange on a board with fresh fruit, yogurt, and granola for a decadent spread.

Mini Appetizers: Use mini‑muffin tins (bake 10–12 minutes at 375°F) to create bite‑sized hors d’oeuvres for parties.

Make‑Ahead, Storage & Reheating

Refrigerator: Store cooled muffins in an airtight container for up to 4 days.
Freezer: Freeze in a single layer on a sheet pan, then transfer to a zipper bag for up to 2 months.

Reheat:
- Microwave: 20–30 seconds on high (wrapped in a damp paper towel to retain moisture).
- Oven: 300°F for 8–10 minutes, directly from fridge or freezer—cover loosely with foil if browning too quickly.

Nutrition & Dietary Notes

(Per muffin; approximate values)

Calories: 230
Protein: 10 g

Carbohydrates: 18 g

Fat: 13 g
Fiber: 1 g

Sodium: 420 mg

Note: Nutrition can vary based on sausage fat content and cheese selection. Opt for lower‑sodium sausage or reduced‑fat cheese to moderate sodium and fat.

Frequently Asked Questions

Q: Can I make these sausage muffins dairy‑free?
A: Yes—use a dairy‑free milk substitute (like oat milk), vegan sour cream, and a dairy‑free cheddar alternative. Adjust bake time if needed; the texture may be slightly different.

Q: My muffins sank in the center—what went wrong?
A: Possible causes include underbaking, overmixing, or opening the oven door too early. Ensure you bake until just set, mix gently, and resist peeking before 15 minutes.

Q: Can I double the recipe?
A: Absolutely! Make two batches back‑to‑back, and if oven space allows, bake both tins simultaneously—rotate front to back halfway through.

Q: Why aren’t my muffins rising?
A: Check your leavening agents—baking powder and baking soda lose potency over time. Also ensure your wet ingredients aren’t too cold, which can inhibit the chemical reaction.

Conclusion

This Sausage Muffins with Cheddar Recipe brings together uncomplicated ingredients and straightforward techniques to deliver maximum flavor and convenience. From the first savory bite to the ease of meal prepping, these muffins are a go‑to solution for busy mornings, casual brunches, or crowd‑pleasing appetizers. With the chef’s tips, versatile variations, and smart storage strategies outlined above, you’re fully equipped to bake these golden delights again and again. So preheat your oven, gather your ingredients, and let the irresistible aroma of sausage and cheddar guide you to breakfast perfection!

Happy baking!