Sausage Muffins with Cheddar Recipe
Savory sausage muffins studded with sharp cheddar offer a quick, make‑ahead breakfast or snack that’s irresistibly cheesy and perfectly portable.
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
Instructions
- Preheat & Prep: Preheat oven to 400°F (200°C). Grease a 12‑cup muffin tin or line with paper liners.
- Cook Sausage: In a medium skillet over medium heat, crumble and brown sausage until no pink remains, about 6–8 minutes. Drain on paper towels.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
- Mix Wet Ingredients: In another bowl, whisk eggs, milk, sour cream (or yogurt), and melted butter until smooth.
- Combine: Pour wet mixture into dry ingredients; stir gently until just combined (lumpy is okay).
- Fold In Add‑Ins: Gently fold in cooled sausage and cheddar until evenly distributed. If using, fold in chives.
- Fill & Bake: Divide batter into muffin cups, filling each about ¾ full. Bake 18–22 minutes, until golden and a toothpick comes out clean.
- Cool: Let muffins rest in pan 5 minutes, then transfer to a rack to cool slightly before serving.
Notes
- Avoid Overmixing: Stir batter just until dry ingredients disappear to keep muffins tender.
- Make Ahead: Store cooled muffins in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat: Microwave wrapped in a damp paper towel for 20–30 seconds, or warm in a 300°F oven for 8–10 minutes.
- Variations: Swap cheddar for pepper jack for heat, add diced bell peppers or spinach for extra veggies, or use turkey sausage for a lighter option.
- Gluten‑Free Option: Use a 1:1 gluten‑free flour blend and add an extra ½ teaspoon baking powder.