Sausage McGriddle Muffins Recipe: Quick, Freezer-Friendly Breakfast

Why You’ll Love These Sausage McGriddle Muffins

These sausage McGriddle muffins capture the sweet-and-savory magic of the fast-food original in a homemade, freezer-friendly format.

• Sweet, salty, and savory breakfast in one bite
  Pancake muffins with sausage and maple glaze deliver the perfect flavor balance.
• Copycat of popular fast-food McGriddles, but homemade
  All the flavor without the drive-thru, using simple ingredients.
• Quick to make and perfect for meal prep
  Mix batter, add sausage, bake, and freeze for easy mornings.
• Freezer-friendly for busy mornings
  Make a big batch and reheat as needed throughout the week.

Ingredients & Simple Substitutions

• Breakfast sausage: patties, links, or ground sausage
  Use 8–12 breakfast sausage patties or links, or 1 pound ground sausage formed into small patties.
• Pancake component: batter or mix, maple syrup, brown sugar
  Use 2 cups pancake mix (or homemade batter), ¼ cup maple syrup, and 2 tablespoons brown sugar for sweetness.
• Eggs, milk, flour, baking powder, vanilla, butter
  For homemade batter: 1½ cups flour, 3 tablespoons sugar, 1 tablespoon baking powder, ¼ teaspoon salt, 1¼ cups milk, 1 egg, 3 tablespoons melted butter, 1 teaspoon vanilla.
• Optional glaze: maple, powdered sugar, cinnamon
  Mix ½ cup powdered sugar with 1–2 tablespoons maple syrup and a pinch of cinnamon for glaze.

How to Make Sausage McGriddle Muffins

• Cook sausage and prep muffin tin with liners
  Cook sausage patties or links according to package directions. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
• Make pancake batter and layer in muffin cups
  Prepare pancake batter (mix or homemade). Spoon 2 tablespoons batter into each muffin cup.
• Add sausage, more batter, and bake until golden
  Place one cooked sausage patty (or link pieces) in each cup. Top with 2 more tablespoons batter. Bake 15–18 minutes until golden and a toothpick comes out clean.
• Cool, glaze if desired, and store
  Cool muffins 5 minutes in tin, then transfer to wire rack. Drizzle with maple glaze if desired. Store in an airtight container.

Tips for Perfect McGriddle-Style Muffins

• Getting the right sweet-to-savory balance
  Adjust maple syrup and brown sugar in batter to taste. Don’t over-sweeten if sausage is very salty.
• Avoid dry muffins (batter ratio and baking time)
  Ensure enough batter to fully encase sausage. Check at 15 minutes to avoid overbaking.
• Mini vs regular muffins, and batch cooking
  Use mini muffin tins for smaller portions; reduce baking time to 10–12 minutes.
• Freezing, reheating, and microwave tips
  Freeze cooled muffins in a single layer, then bag. Reheat in microwave 30–45 seconds or toaster oven 5 minutes.

Sausage McGriddle Muffins FAQs

• Can I use boxed pancake mix?
  Yes. Prepare according to package directions and proceed with layering.
• How to make these lower sugar or whole grain?
  Reduce brown sugar and use whole wheat pancake mix or add whole wheat flour.
• Best sausage type and seasoning?
  Use mild or maple breakfast sausage. Add a pinch of sage or thyme to ground sausage for extra flavor.
• How long do they keep in fridge/freezer?
  Up to 3 days in fridge; freeze up to 3 months.

Sausage McGriddle Muffins

chef Laya

Sweet and savory sausage McGriddle muffins made at home. Pancake batter, breakfast sausage, and maple glaze.

Print Recipes Pin Recipe

Prepr Time 15 minutes mins

Cooking Time 15 minutes mins

ToTal Time 30 minutes mins

Type of plate Breakfast

kitchen American

Serving 4

Ingredients

  

• 8 –12 breakfast sausage patties or links or 1 pound ground sausage
• 2 cups pancake mix or homemade batter
• ¼ cup maple syrup
• 2 tablespoons brown sugar
• Optional glaze: ½ cup powdered sugar 1–2 tablespoons maple syrup, pinch of cinnamon
• For homemade pancake batter:
• 1½ cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1¼ cups milk
• 1 large egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
• Cook sausage patties or links; set aside.
• Prepare pancake batter (mix or homemade).
• Spoon 2 tablespoons batter into each muffin cup.
• Place one sausage patty (or link pieces) in each cup.
• Top with 2 more tablespoons batter.
• Bake 15–18 minutes until golden and toothpick comes out clean.
• Cool 5 minutes in tin, then transfer to wire rack.
• For glaze, mix powdered sugar, maple syrup, and cinnamon. Drizzle over muffins.

Notes

Freeze cooled muffins for easy grab-and-go breakfasts.

Reheat in microwave 30–45 seconds or toaster oven 5 minutes.