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To make sausage pancake muffins, gather these ingredients: - 1 cup all-purpose flour - 2 tablespoons sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup buttermilk - 1 large egg - 2 tablespoons melted butter - 1 cup cooked sausage, crumbled - 1/2 cup shredded cheddar cheese - 1/4 cup chopped green onions - Cooking spray or muffin liners You can easily swap some ingredients. Here are some ideas: - Use whole wheat flour for a healthier muffin. - If you lack buttermilk, mix milk with a splash of vinegar. - Any cooked sausage works. Try turkey sausage for a leaner option. - You can use any cheese you like, such as mozzarella or pepper jack. - Replace green onions with diced bell peppers for a sweeter taste. Want to make these muffins even better? Here are some tasty add-ins: - Add cooked bacon bits for extra flavor. - Toss in some diced tomatoes for a fresh twist. - A pinch of your favorite herbs can boost the taste. - For some heat, try adding diced jalapeños. - Serve with a drizzle of maple syrup or sour cream for a fun topping. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, prepare your muffin tin. You can use cooking spray to grease it or line it with muffin liners. Both methods work well, so choose what you prefer. In a large mixing bowl, combine the dry ingredients. Add 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk them together until they mix well. This mix gives your muffins a nice rise and flavor. In another bowl, mix the wet ingredients. Pour in 1 cup of buttermilk, crack in 1 large egg, and add 2 tablespoons of melted butter. Stir until these ingredients blend smoothly. This mix helps keep your muffins moist and rich. Now, it’s time to add more flavor. Gently pour the wet mix into the dry bowl. Stir until just combined; it’s fine if there are a few lumps. Next, fold in 1 cup of crumbled cooked sausage, 1/2 cup of shredded cheddar cheese, and 1/4 cup of chopped green onions. These add great taste and texture. Spoon the batter into your prepared muffin tin. Fill each cup about two-thirds full. This helps the muffins rise without overflowing. Bake them in the oven for 18 to 20 minutes. You'll know they are ready when they turn golden brown. Use a toothpick to check; it should come out clean. Let the muffins cool in the tin for 5 minutes. After that, move them to a wire rack to cool completely. To get the best texture, do not overmix your batter. Mix just until you see no dry flour. A few lumps are okay. This helps keep the muffins light and fluffy. Make sure to fill each muffin cup about two-thirds full. This allows room for the muffins to rise without spilling over. For extra flavor, consider adding spices like garlic powder or paprika. You can also swap the cheddar cheese for pepper jack for a spicy kick. Fresh herbs like parsley or basil can add freshness. A drizzle of maple syrup on top makes these muffins even more tasty. You can also serve them with a dollop of sour cream for a savory twist. One common mistake is using cold ingredients. Make sure your buttermilk and egg are at room temperature. This helps the batter mix better. Another mistake is not greasing the muffin tin well. If you skip this step, the muffins may stick. If you want easy removal, use muffin liners. Finally, be sure to check your muffins with a toothpick to ensure they are fully baked. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh sausage and real cheddar cheese. This will enhance the overall taste of your muffins. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins. Customize Add-Ins: Feel free to add other ingredients like diced bell peppers or jalapeños for a kick! You can also swap the cheese for your favorite type. Check for Doneness: Use a toothpick to test if the muffins are done. If it comes out clean, they’re ready; if not, give them a few more minutes. {{image_2}} You can make a tasty vegetarian version of these muffins. Replace the sausage with cooked mushrooms or crumbled tofu. Use a mix of colorful veggies, like bell peppers or spinach. This option keeps the muffins hearty while adding more nutrients. Your family will love the change! Cheese can change the flavor of your muffins. Try mozzarella for a mild taste. Feta cheese can add a nice tangy flavor. You can even use pepper jack for a spicy kick. Mix and match cheeses to find your favorite combo. Spices can bring life to your muffins. Add a pinch of black pepper for warmth. Try garlic powder for a savory note. If you like heat, add red pepper flakes. A dash of smoked paprika can give a nice depth. Get creative and adjust the spices to fit your taste! To keep your sausage pancake muffins fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. They can stay at room temperature for up to three days. If you want to keep them longer, refrigeration is a good option. Just remember to let them cool completely before sealing. Freezing is a great way to extend the life of your muffins. First, let them cool down fully. Then, wrap each muffin in plastic wrap. After that, place them in a freezer bag or container. They will last for about three months in the freezer. For best taste, eat them within two months. When you’re ready to enjoy your muffins, reheating is easy. For the best texture, use the oven. Preheat it to 350°F (175°C). Place the muffins on a baking sheet for about 10 minutes. You can also microwave them for quick warmth. Just heat for about 20-30 seconds. If you want a crispy top, stick with the oven! Yes, you can make these muffins ahead of time. Bake them, let them cool, and store them in an airtight container. They stay fresh for a few days at room temperature. You can also freeze them for longer storage. Just thaw them when you are ready to enjoy. Sausage pancake muffins pair well with many things. You can serve them with maple syrup for sweetness. A dollop of sour cream adds a nice creaminess. Fresh fruit or a side of scrambled eggs also makes a great addition. To modify this recipe, substitute the all-purpose flour with a gluten-free mix. Use almond milk or oat milk if you need a dairy-free option. For a lower-fat version, use turkey sausage instead of pork sausage. You can also skip the cheese for a dairy-free muffin. These muffins last about 3 days in the fridge. Keep them in an airtight container to stay fresh. If you freeze them, they can last up to 3 months. Just remember to thaw them before eating. Absolutely! You can use any type of sausage you like. Chicken sausage, turkey sausage, or even plant-based sausage work well. Just ensure you cook it first and crumble it before adding it to the batter. In this blog post, I shared a complete guide to making delicious sausage pancake muffins. We covered the key ingredients, step-by-step instructions, and helpful tips. You learned about variations to suit different tastes and how to store your muffins properly. Remember, you can mix and match ingredients and flavors to create your perfect muffin. With these simple steps, you can make tasty snacks that everyone will love. Enjoy your cooking and happy baking!

Savory Sausage Pancake Muffins

Delicious muffins combining the flavors of pancakes and sausage, perfect for breakfast or snacks.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 cup cooked sausage, crumbled
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup chopped green onions
  • 1 serving cooking spray or muffin liners

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing with cooking spray or lining with muffin liners.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, mix the buttermilk, egg, and melted butter until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  • Fold in the crumbled sausage, shredded cheddar cheese, and chopped green onions for added flavor and texture.
  • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  • Bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, optionally with a drizzle of maple syrup or a dollop of sour cream for dipping.
Keyword breakfast, muffins, pancakes, sausage