Description
Sausage Pancake Muffins are a delightful, bite-sized breakfast treat combining fluffy pancake batter with savory sausage pieces baked into mini muffins. Perfect for a quick morning meal or brunch, these muffins are easy to make and serve with butter and maple syrup.
Ingredients
Scale
Wet Ingredients
- ¾ cup milk
- 2 Tbsp melted butter (slightly cooled)
- 1 large egg
- ½ tsp vanilla extract
- 2 Tbsp maple syrup
Dry Ingredients
- 1 Tbsp sugar
- 1 cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
Other
- 6 precooked sausage links, each cut into 4 pieces
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 350ºF (175ºC). Lightly grease mini muffin pans to prevent sticking and ensure easy removal of the muffins.
- Mix Wet and Dry Ingredients: In a large mixing bowl, whisk together the milk, melted butter, egg, vanilla extract, and maple syrup. Then add in the sugar, all-purpose flour, baking powder, and salt. Mix until just combined to keep the batter fluffy and light.
- Fill Muffin Cups: Using a tablespoon, scoop the batter into each mini muffin cup, filling them about halfway. Then place one piece of the precooked sausage link into the center of each muffin cup, allowing the sausage to nestle inside the batter.
- Bake: Bake the muffins in the preheated oven for 10-12 minutes or until the tops are golden brown and a toothpick inserted into the muffin comes out clean. Remove from oven and let cool slightly before serving.
- Serve: Serve your sausage pancake muffins warm with additional butter and maple syrup for dipping or drizzling.
Notes
- Use precooked sausage links for convenience and to ensure the sausage is fully cooked when the muffins bake.
- You can substitute milk with any milk alternative like almond milk if desired.
- Do not overmix the batter to keep the muffins tender and fluffy.
- These muffins can be stored in an airtight container and gently reheated for a quick breakfast.
- Feel free to customize by adding cheese or herbs for extra flavor.
