These hearty sausage muffins are perfect for a grab-and-go breakfast or a savory snack. They’re packed with flavorful sausage, cheese, and a hint of herbs, making them a satisfying and easy treat.
Ingredients:
- For the Sausage Mixture:
- 1 pound ground breakfast sausage (mild or spicy, your choice)
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- For the Muffin Batter:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1 cup buttermilk (or milk mixed with 1 tablespoon lemon juice or vinegar)
- 1/2 cup vegetable oil
- 1 large egg
Instructions:
- Prepare the Sausage Mixture:
- In a large skillet, cook the ground sausage over medium heat, breaking it up with a spoon until browned. 1
- Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
- Stir in the minced garlic, thyme, and sage. Season with salt and pepper. Cook for another minute until fragrant.
- Drain any excess grease. Set the sausage mixture aside to cool slightly.
- Prepare the Muffin Batter:
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
- Stir in the shredded cheese.
- In a separate bowl, whisk together the buttermilk, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Add the cooked sausage mixture to the batter and gently fold it in.
- Bake the Muffins:
- Spoon the batter into the prepared muffin cups, filling them about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy these savory sausage muffins warm or at room temperature. They can also be stored in an airtight container in the refrigerator for up to 3 days.
Optional additions:
- Add a pinch of red pepper flakes to the sausage mixture for a spicier kick.
- Add chopped green onions to the batter.
- Sprinkle the tops of the muffins with extra shredded cheese before baking.
- Add a half cup of cornmeal to the dry ingredients for a slightly different texture.