Looking for a delicious and satisfying breakfast or snack? These homemade sausage muffins are the perfect solution! Packed with savory sausage, fluffy muffin batter, and a touch of your favorite herbs and spices, they offer a delightful combination of flavors and textures. Quick to prepare and freezer-friendly, they’re great for busy mornings or on-the-go meals.
Ingredients:
For the Muffin Base:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp sugar (optional, for slight sweetness)
For the Filling:
- 1 lb ground sausage (pork, chicken, or turkey)
- ½ cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1 tsp dried Italian seasoning (or ½ tsp each of dried basil and oregano)
- 2 large eggs
- 1 cup buttermilk (or regular milk with 1 tbsp vinegar)
- ¼ cup melted butter or oil
Optional Toppings:
- Chopped fresh herbs (parsley or chives)
- Extra shredded cheese
Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well. - Prepare the Sausage Filling:
In a skillet over medium heat, cook the ground sausage until browned and fully cooked. Drain excess fat and set aside to cool slightly. - Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. - Combine Wet Ingredients:
In a separate bowl, beat the eggs. Mix in buttermilk and melted butter. - Create the Batter:
Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; the batter should be slightly lumpy. - Incorporate Sausage and Cheese:
Gently fold in the cooked sausage, shredded cheese, and dried Italian seasoning. - Fill the Muffin Tin:
Scoop the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Sprinkle with optional toppings if desired. - Bake:
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. - Cool and Serve:
Allow the muffins to cool for a few minutes in the tin, then transfer to a wire rack. Serve warm or store for later.