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A plate piled high with golden brown Homemade McGriddle Muffins topped with melted cheese, beside a blurred coffee mug.
Layla

Homemade McGriddle Muffins

Enjoy the iconic sweet and savory flavors of a McGriddle in a convenient, portable muffin form. These delightful muffins are packed with fluffy batter, savory sausage, and melted cheese, with a hint of maple syrup throughout.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Sausage & Cheese Filling
  • 8 oz Breakfast Sausage patties or links, cooked and crumbled
  • 1 cup Cheddar Cheese shredded
For the Dry Ingredients
  • 1 3/4 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
For the Wet Ingredients
  • 3/4 cup Milk any kind
  • 1/4 cup Pure Maple Syrup
  • 1/4 cup Vegetable Oil or melted unsalted butter
  • 1 large Egg
  • 1/2 tsp Vanilla Extract
For Maple Glaze (Optional)
  • 1/4 cup Pure Maple Syrup

Equipment

  • 12-cup Muffin Pan
  • Muffin Liners
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Frying Pan

Method
 

Prepare Ingredients
  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
  2. In a frying pan, cook the breakfast sausage according to package directions until browned and cooked through. Crumble into small pieces if using links or patties. Drain any excess grease and set aside to cool slightly.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Mix Wet Ingredients
  1. In a separate medium mixing bowl, whisk together the milk, pure maple syrup, vegetable oil (or melted butter), egg, and vanilla extract until smooth.
Combine & Fold
  1. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing will result in tough muffins.
  2. Gently fold in the cooked and crumbled sausage pieces and the shredded cheddar cheese until evenly distributed.
Bake Muffins
  1. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  2. Bake for 18-22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean. The tops should spring back when lightly touched.
  3. Remove the muffin pan from the oven and let cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely.
Add Optional Glaze
  1. For an extra touch, once the muffins are slightly cooled, brush the tops with a little extra pure maple syrup for a shiny glaze and intensified maple flavor.

Notes

These muffins are best enjoyed warm. Store leftover muffins in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. They also freeze well for up to 1 month; simply thaw and reheat in the microwave or oven.