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–+ servings

Cheesy Sausage Muffins

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Flaky on the outside and moist and cheesy inside, these cheesy sausage muffins are perfect for rushed mornings and lazy brunches alike. Packed with crumbled breakfast sausage, they're ideal for school lunches or hearty snacks.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb ground breakfast sausage, cooked and crumbled Cook to 160°F for safety.
  • 2 cups all-purpose flour (regular or a 1:1 gluten-free flour blend)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp pure maple syrup or granulated sugar (optional) Balances the savory.
  • 2 cups grated sharp cheddar cheese, plus extra for topping Optional for a cheesier crust.
  • 1 cup milk Whole milk gives the richest result; sub buttermilk for tang.
  • 1 large egg
  • 6 tbsp unsalted butter, melted and cooled

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  2. Cook the ground breakfast sausage in a skillet over medium heat until no pink remains and it’s nicely browned. Drain on paper towels and let cool slightly.
  3. In a large bowl, whisk together the flour, baking powder, salt, and (if using) sugar or maple syrup.
  4. In a separate bowl, whisk the milk, egg, and melted cooled butter until combined.
  5. Stir the grated cheddar into the dry ingredients so it’s evenly coated.
  6. Pour the wet mixture into the dry. Fold gently until mostly combined; a few streaks of flour are fine. Fold in the crumbled sausage.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle additional cheese on top if desired.
  2. Bake for 18–22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Let muffins cool in the tin for 5 minutes, then transfer to a rack to cool slightly before serving.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 25gProtein: 9gFat: 10gSaturated Fat: 6gSodium: 400mgFiber: 1gSugar: 1g

Notes

For lighter muffins, use turkey or chicken breakfast sausage and reduce butter by 1–2 tablespoons. Store in an airtight container for up to 3–4 days in the refrigerator or individually wrap them for the freezer.
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