Homemade McGriddle Muffins

There’s a special kind of magic on weekend mornings, but weekdays? That’s a different story. I used to crave that iconic sweet and savory breakfast combo but never had the time. That’s when I created these Homemade McGriddle Muffins. They capture the essence of maple-kissed pancakes and savory sausage in one perfect bite. I often use my own sausage recipe, but for a lighter twist, these turkey sausage patties are a fantastic substitute. The aroma alone is pure comfort, filling my kitchen with the promise of a delicious start to the day.

My Favorite Things About Homemade McGriddle Muffins

My favorite thing about these Homemade McGriddle Muffins is how they deliver that classic fast-food flavor with minimal effort. With just 15 minutes of prep and 20 minutes to bake, I can have a warm, satisfying breakfast ready in no time. Using simple ingredients like complete pancake mix, savory ground pork sausage, and shredded cheddar cheese makes them incredibly easy to whip up, transforming a hectic morning into a delicious one. They are my go-to for a grab-and-go meal that truly satisfies every single time.

Ingredient Notes for Homemade McGriddle Muffins

For the best flavor, I always use pure maple syrup—it makes all the difference in these Homemade McGriddle Muffins. When it comes to the batter, a “complete” pancake mix is my secret for speed. For another quick breakfast side, I sometimes make Texas toast in the air fryer.

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Homemade McGriddle Muffins

Enjoy the classic sweet and savory flavor of a McGriddle in a convenient, grab-and-go muffin form! These muffins feature a fluffy, maple-infused pancake batter wrapped around a savory sausage patty, fluffy scrambled eggs, and melted cheddar cheese.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast, Brunch

Cuisine: American

Calories: 265

Ingredients Equipment Method Notes

Ingredients

  

For the Sausage & Egg Filling

• 12 oz Ground Pork Breakfast Sausage
• 4 Large Eggs
• 1/4 cup Milk for the eggs
• 1/4 tsp Salt
• 1/8 tsp Black Pepper
• 1 cup Shredded Cheddar Cheese or American cheese, torn

For the Maple Pancake Batter

• 2 cups Complete Pancake Mix the kind that only requires water
• 1 1/4 cups Milk instead of water, for a richer batter
• 1/3 cup Pure Maple Syrup plus extra for drizzling, if desired
• 1 Large Egg
• 2 tbsp Unsalted Butter melted

Equipment

• 12-cup muffin tin
• Large Skillet
• Large mixing bowl
• Whisk

Method

 

Prepare the Oven and Filling

• Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with non-stick cooking spray or butter.
• In a large skillet over medium-high heat, cook the ground sausage, breaking it up with a spoon, until browned and cooked through. Remove the sausage with a slotted spoon to a paper towel-lined plate to drain excess grease. Alternatively, form the sausage into 12 small, thin patties and cook them in the skillet until browned on both sides.
• In a small bowl, whisk together the 4 eggs, 1/4 cup of milk, salt, and pepper. Wipe the skillet clean, reduce heat to medium-low, and pour in the egg mixture. Gently scramble the eggs until they are just set but still soft. Remove from heat.

Mix the Batter and Assemble

• In a large mixing bowl, combine the pancake mix, 1 1/4 cups of milk, 1/3 cup of maple syrup, 1 large egg, and the melted butter. Whisk until just combined – a few small lumps are okay. Do not overmix.
• Spoon about 1 tablespoon of the pancake batter into the bottom of each prepared muffin cup.
• Layer the fillings: Add a small amount of the cooked sausage (or one small patty) into each cup. Top with a spoonful of the scrambled eggs, followed by a sprinkle of shredded cheddar cheese.
• Carefully spoon the remaining pancake batter over the fillings in each cup, filling them about 3/4 of the way full. The batter should cover the fillings completely.

Bake the Muffins

• Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center (through the pancake part) comes out clean.
• Let the muffins cool in the tin for 5 minutes before carefully running a knife around the edges and transferring them to a wire rack. Serve warm, with extra maple syrup for dipping if desired.

Notes

Storage: Store leftover muffins in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag for up to 2 months.
Reheating: Reheat refrigerated muffins in the microwave for 20-30 seconds. For frozen muffins, unwrap and microwave for 60-90 seconds or until heated through.

How I Make Homemade McGriddle Muffins

Making these is such a breeze, and I love the rhythm of the process. First, I get the oven preheating while I cook the ground pork sausage and whisk together the eggs, milk, and cheese for the filling. Next, I mix the simple pancake batter—just the complete pancake mix, milk, pure maple syrup, and a large egg. The best part is assembling them: a little batter in the muffin tin, a spoonful of the savory filling, and more batter on top before baking.

My Tips for the Perfect Outcome

• Don’t overmix the pancake batter; a few lumps are perfectly fine.
• Grease your muffin tin well with unsalted butter to prevent any sticking.
• Let the muffins cool for a few minutes before removing them from the pan.

Serving Suggestions and Storage Tips

I love serving these Homemade McGriddle Muffins warm, maybe with a little extra pure maple syrup for dipping. They are the perfect handheld breakfast! For storing, I let them cool completely, then pop them in an airtight container in the fridge for up to 4 days. They also freeze beautifully—just wrap them individually and reheat in the microwave for a super quick breakfast on another day. It’s a fantastic meal-prep solution for our family.

Can I make these ahead of time?

Yes, absolutely! These Homemade McGriddle Muffins are perfect for meal prep. I often bake a batch on Sunday to enjoy throughout the week. Just store them in an airtight container in the refrigerator and gently reheat them in the microwave for about 30-45 seconds for a quick and easy breakfast.

Can I use a different type of meat?

Of course. While I love ground pork sausage, you can easily substitute it with crumbled bacon, diced ham, or even a vegetarian sausage alternative. This recipe is very flexible, so feel free to use your favorite protein to customize your Homemade McGriddle Muffins and make them your own.

Can I make these gluten-free?

Yes, you can. To make gluten-free Homemade McGriddle Muffins, simply swap the complete pancake mix with your favorite gluten-free pancake mix. Just be sure to follow the package instructions for preparing the batter, as the liquid ratios might differ slightly from the standard mix I use for this recipe.

How do I prevent the muffins from getting soggy?

To ensure your muffins don’t get soggy, make sure your cooked sausage is well-drained before adding it to the egg filling. Also, allow the Homemade McGriddle Muffins to cool on a wire rack after baking. This helps any steam escape, keeping them perfectly fluffy and delicious for days.

This recipe is a staple in my kitchen for busy mornings, and I hope it becomes one in yours, too. These Homemade McGriddle Muffins are a true game-changer. I’d love to hear how they turn out for you—please share your experience in the comments below!

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