Maple Sausage and Cheddar Breakfast Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup maple syrup
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup cooked and crumbled breakfast sausage
• 1 cup shredded sharp cheddar cheese
• 2 green onions, finely chopped

Steps

1. 1 Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. 2 In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
3. 3 In another bowl, mix milk, maple syrup, egg, and melted butter until combined.
4. 4 Pour the wet ingredients into the dry ingredients and stir until just combined.
5. 5 Gently fold in the cooked sausage, cheddar cheese, and green onions.
6. 6 Divide the batter evenly among the muffin cups.
7. 7 Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
8. 8 Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Measuring cups and spoons

Variations

• Add a sprinkle of crumbled bacon on top before baking.
• Use smoked sausage for a deeper flavor.

Substitutions

• Substitute sausage with diced ham for a different twist.
• Use almond milk for a dairy-free option.

Pairings

• Fresh orange juice
• A side of roasted potatoes

Nutrition

Tips

• For a heartier texture, substitute half of the flour with whole wheat flour.
• These muffins freeze well; reheat in the oven for best results.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat in the oven or microwave.

Freezing: Freeze in an airtight container for up to 3 months. Thaw at room temperature or reheat straight from the freezer in a preheated oven.

Serving Suggestions

• Serve with fresh fruit and a steaming cup of coffee.
• Pair with a side of scrambled eggs or avocado toast.

FAQ