MAPLE SAUSAGE PANCAKE MUFFINS

Pancakes meet muffins in these crave-worthy maple sausage pancake muffins! All the flavors of a hearty breakfast stacked on your plate – fluffy buttermilk pancake batter loaded with maple sausage and melty cheese – get baked up perfectly portable in handy muffin tins. The sausage cooks right into the batter, releasing mouthwatering flavor. A touch of honey and maple brings out the sweetness. Warm from the oven, these grab-and-go muffins will power your busy mornings.

Fluffy Pancake Batter

Start with a standard buttermilk pancake recipe as your base. Buttermilk gives great tang and rise.

Whisk together flour, baking powder, salt, sugar and buttermilk just until combined – avoid overmixing.

The batter should be pourable but thick enough tohold in the mix-ins. Adjust thickness as needed.

Try Lemon Blueberry

For a fruitier option, use fresh or frozen blueberries and a bit of lemon zest.

Maple Breakfast Sausage

For the best flavor, use raw maple sausage meat removed from the casings. Mild or spicy both work wonderfully.

Sauté sausage crumbles first to render fat and get browned bits before mixing into batter. Or simply mix raw.

The sausage will finish cooking and impart tons of flavor to the entire muffin as it bakes.

DIY Seasoning

Make your own sausage by seasoning ground pork with maple syrup, sage, thyme, salt and pepper.

Shredded Cheese

Adding shredded cheese to pancake batter is next-level genius. Cheddar, gouda, Swiss or pepper jack all melt deliciously.

The cheese evenly distributes throughout the muffins, providing pockets of ooey-gooey goodness in every bite.

Use about 1 cup shredded cheese so every muffin gets some melty morsels.

Sweet Maple Drizzle

Drizzle a bit of maple syrup and honey over the batter right before baking for extra sweetness and moisture.

The syrup will create pockets of gooey maple flavor that take these over the top. Use real maple, not artificial syrup.

Honey adds floral notes and natural sweetness to balance the maple.

Bake and Finish

Divide loaded batter between greased or lined muffin cups, filling each about 3/4 full.

Bake at 375°F for 18-22 minutes until puffed, golden brown and cooked through.

Let cool just slightly before drizzling with more maple syrup. Enjoy warm!

Conclusion

Maple sausage pancake muffins bring fluffy, flavorful breakfast to your busy mornings with grab-and-go convenience. Loaded with melted cheese, maple sausage, sweet syrup and tender pancake batter, every bite delivers comfort food happiness. Easy to customize, whip up a batch on the weekend for hassle-free mornings. Rise and shine – breakfast awaits!

FAQs

1. How long do they keep?

Muffins stay fresh covered at room temp 3-4 days. Refrigerate to extend shelf life.

2. What meat alternatives work?

Try vegan sausage, crispy bacon bits, or sautéed mushrooms or spinach instead.

3. Do I need buttermilk?

You can swap in milk with vinegar added, but buttermilk gives best flavor.

4. Can I use frozen blueberries?

Absolutely! Toss frozen blueberries right into the batter.

5. How do I reheat leftover muffins?

Wrap in a damp paper towel and microwave 30 seconds, or 300F oven 2-3 minutes.