McGriddle Muffins Recipe

Sure! Here’s a comprehensive and detailed recipe for a delicious homemade McGriddle Muffins Recipe — perfect for breakfast lovers.

Homemade McGriddle Muffins Recipe – Sweet & Savory Breakfast Magic 🥞🍳

Introduction

These McGriddle Muffins are a homemade take on the beloved fast-food breakfast sandwich, combining the comforting sweetness of maple pancakes with savory sausage, egg, and melty cheese—all packed into a muffin format. They’re handheld, freezer-friendly, and packed with that classic sweet-savory flavor combo you crave in the morning. Perfect for busy mornings or weekend brunch prep!

Origin of the Recipe

Inspired by the iconic McDonald’s McGriddle, which debuted in 2003, this version transforms that sweet-and-savory breakfast favorite into a portable muffin form. The original McGriddle combined syrup-infused pancakes with egg, cheese, and sausage. This version uses a pancake muffin as the base and incorporates real maple syrup flavor into each bite—perfect for making ahead at home.

Ingredients

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Muffin Batter (Pancake Base)

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 2 tbsp sugar
• 1¾ cups buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• ¼ cup pure maple syrup
• 1 tsp vanilla extract

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Filling

• 8–10 fully cooked breakfast sausage patties, chopped or crumbled
• 4 large eggs, scrambled and cooked
• 1 cup shredded cheddar cheese or 6–8 cheese slices, chopped

Optional Ingredients

• 1 tbsp maple syrup crystals or crushed maple candy (for extra syrup pockets)
• ¼ cup diced cooked bacon (for added smokiness)
• ¼ tsp cayenne or black pepper (for spice)
• 1–2 tbsp chopped green onions (for freshness)
• Swap cheddar for pepper jack or American cheese

Instructions

Step 1: Prep the Oven and Muffin Tin

1. Preheat oven to 375°F (190°C).
2. Grease a standard 12-cup muffin tin or line with paper liners.

Step 2: Make the Muffin Batter

3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
4. In another bowl, whisk together buttermilk, eggs, melted butter, maple syrup, and vanilla.
5. Pour wet ingredients into dry and stir until just combined (do not overmix).

Step 3: Assemble the Muffins

6. Fill each muffin cup halfway with batter.
7. Add a spoonful of scrambled egg, sausage, and cheese to each.
8. Top with more batter to fill about ¾ of each cup.
9. (Optional: Drizzle a few drops of maple syrup on top for a sticky-sweet crust.)

Step 4: Bake

10. Bake for 18–22 minutes, or until muffins are golden and a toothpick inserted comes out clean.
11. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Tips for Success

• Don’t overmix the batter—lumps are okay for tender muffins.
• Fully cook and cool the sausage and eggs before adding to avoid soggy muffins.
• Use a scoop or measuring cup for even layering.
• Let muffins cool completely before storing or freezing to preserve texture.
• For a syrup-injected effect, use a squeeze bottle to inject maple syrup after baking!

Serving Recommendations

• Serve warm with extra butter or maple syrup.
• Pair with fresh fruit or hash browns for a full breakfast.
• Great with a hot cup of coffee or iced latte.
• Freeze and reheat in the microwave for quick weekday breakfasts (wrap in paper towel, 30–45 seconds).

Nutrition Estimate

(Per 1 muffin, makes 12)

Nutrient	Approximate Value
Calories	280–320 kcal
Total Fat	16g
Saturated Fat	6g
Carbohydrates	25g
Sugars	5g
Protein	11g
Sodium	450mg
Fiber	1g

Note: Values vary based on cheese, sausage brand, and optional additions.