McGriddle Muffins (Easy Mini McGriddle Bites)

I took my homemade McGriddle and transformed it into these mini muffin bites. These McGriddle muffins have everything that makes the original so good, from fluffy maple-flavored pancake to savory sausage and melted cheese, all packed into a bite-sized muffin that's easier to make and even easier to eat. I brought these to a family breakfast and they were gone before I even sat down!

Why This McGriddle Bites Recipe Works

I already have a classic McGriddle recipe on the blog that's super popular, and I got the idea to take those same flavors and turn them into mini breakfast muffins. Same concept, different format, and honestly they might be even better this way. Bite-sized, snackable, and perfect for meal prep, holiday mornings, brunch spreads, or a grab and go breakfast on a busy school morning. A batch makes 48 mini muffins and they go quick every single time.

My trick is putting the maple syrup right into the batter, so every single muffin has that sweet-savory McGriddle flavor built in from the inside out. The sausage and cheese are distributed throughout, so you get a little bit of everything in every bite. Dip them in extra maple syrup and they taste exactly like the real thing, just in a much more convenient bite-sized form. For a savory dip, this McDonald's breakfast sauce is perfect!

Ingredients

• 2 cups pancake mix (I used Hungry Jack)
• 1½ cups water
• 1 lb breakfast sausage, cooked and crumbled
• 1 cup shredded cheddar cheese
• ¼ cup maple syrup

How to Make McGriddle Muffins

Step 1: Cook the Sausage

Preheat your oven to 400°F so it's ready to go after you prep the muffins.

Cook the breakfast sausage in a skillet over medium heat, breaking it up as it cooks until fully browned and crumbled. Drain any excess grease and set aside to cool slightly. Getting the sausage cooked and crumbled into small pieces is key so it's evenly distributed throughout every muffin.

Step 2: Make the Batter

Prepare the pancake batter of your choice according to the package directions. For Hungry Jack, that's typically 2 cups of mix to 1½ cups of water. Stir until just combined and don't overmix.

Add the cooked sausage, shredded cheddar cheese, and maple syrup to the pancake batter and stir until everything is evenly incorporated throughout the batter.

Step 3: Fill the Muffin Pan

Grease a mini muffin pan generously with baking spray. Divide the batter evenly among the cups, filling each one about three quarters of the way full. This recipe makes about 48 mini muffins, so you may need to bake in two batches depending on the size of your pan.

Step 4: Bake

Bake at 400°F for 12-15 minutes, or until the muffins are golden on top and cooked through. A toothpick inserted into the center should come out clean. Keep an eye on them after the 12-minute mark. Mini muffins can go from perfectly golden to overdone quickly.

Step 5: Cool and Serve

Let the muffins cool in the pan for a few minutes before removing. They firm up as they cool and come out much more cleanly. Serve warm with extra maple syrup on the side for dipping. That dipping syrup is not optional and it's what makes these so addictive.

Tips for the Best McGriddle Muffins

Don't overmix the batter. Pancake batter should be stirred until just combined, a few lumps are totally fine. Overmixing develops gluten and makes the muffins tough and dense instead of light and fluffy.

Grease the pan really well. Mini muffin pans have a lot of surface area for sticking. Use cooking spray and coat every cup generously, including the top surface of the pan. A silicone mini muffin pan is an even easier option since nothing sticks.

Crumble the sausage small. The smaller and more evenly crumbled the sausage, the better the distribution throughout the muffins. You want sausage in every single bite, not all clumped in a few.

Use real maple syrup. The maple flavor is a big part of what makes these taste like a McGriddle. Real maple syrup has a depth and warmth that pancake syrup can't replicate. It's worth using the real thing here.

Serve them warm. These muffins are at their absolute best straight out of the oven or reheated. This way the cheese is melty, the outside is slightly crisp, and the inside is soft and fluffy. Once they cool completely they're still good but not as delicious.

Recipe Variations

Add scrambled egg. Fold one or two lightly scrambled eggs into the batter along with the sausage for a more complete breakfast muffin that covers every component of a classic morning sandwich in one bite.

Switch up the cheese. Cheddar or American cheese gives you that classic McGriddle flavor but pepper jack adds a subtle heat that contrast really well against the sweet maple syrup. Colby jack is a milder, meltier option if you're serving these to kids.

Make them with bacon. Swap the breakfast sausage for cooked, crumbled bacon for a slightly smokier, saltier flavor profile that's just as delicious as the original version.

Add jalapeños. A few tablespoons of finely chopped pickled jalapeños folded into the batter adds a spicy kick that balances beautifully against the sweetness of the maple syrup. A surprisingly good combination.

Make full-size muffins. Use a standard muffin pan instead of mini and bake at 400°F for 18-22 minutes. You'll get about 12 regular-sized muffins that are more of a complete standalone breakfast rather than a bite-sized snack.

How to Store and Reheat McGriddle Muffins

These muffins are one of the best recipes on this blog for meal prep. Make a full batch on Sunday and you have breakfast ready for the entire week!

Store in the refrigerator: Store cooled muffins in an airtight container for up to 4 days. They reheat quickly and taste almost as good as fresh out of the oven which makes them a perfect grab and go breakfast on busy mornings.

To reheat: The microwave works great for a quick reheat and 20-30 seconds is all it takes. The oven is worth the extra few minutes though. Place them on a baking sheet at 350°F for 5-8 minutes and you get a slightly crisp exterior that the microwave can't replicate.

To freeze: Let the muffins cool completely before transferring to a zip-lock freezer bag or airtight container. They freeze well for up to 2 months which makes this one of the best make-ahead breakfast recipes you can have in your rotation.

To reheat from frozen: Microwave for 45-60 seconds or place on a baking sheet in a 350°F oven for 10-12 minutes until heated through. No need to thaw first, straight from the freezer works great either way.

Frequently Asked Questions

What is a McGriddle muffin?

A McGriddle muffin is a homemade bite-sized breakfast muffin inspired by the McDonald's McGriddle sandwich. It combines fluffy maple-flavored pancake batter with savory breakfast sausage and melted cheese baked together in a mini muffin pan. You get that same iconic sweet and savory McGriddle flavor in a convenient bite-sized form that's perfect for meal prep, brunch, and busy morning breakfasts.

Can I use a different pancake mix?

Yes, any buttermilk pancake mix works in this recipe. Hungry Jack is my go-to because it's fluffy and slightly sweet but Bisquick, Krusteaz, or any store brand all work just as well. Just follow the package directions for the batter ratio and you'll be in good shape.

Can I make McGriddle muffins without pancake mix?

Yes. Make a simple homemade pancake batter with one cup of all-purpose flour, one tablespoon of sugar, one teaspoon of baking powder, half a teaspoon of baking soda, a pinch of salt, one egg, and three quarters of a cup of buttermilk (or use the batter from my fluffy pancakes). It works just as well as boxed pancake mix and gives you full control over every ingredient.

Can I make these ahead of time?

Absolutely and they're one of the best make-ahead breakfast recipes out there. Bake a full batch, let them cool completely, and store in the fridge or freezer. Reheat as needed throughout the week for a fast no-effort breakfast that tastes almost as good as fresh out of the oven.

Are McGriddle muffins good for meal prep?

They're one of the best breakfast meal prep recipes you can make. A single batch makes 48 mini muffins which gives you breakfast for the entire week. They store in the refrigerator for up to 4 days and freeze for up to 2 months. Follow my reheating instructions above and you're ready to go.

Can I use turkey sausage instead of pork?

Yes. Turkey breakfast sausage works well and keeps them a little lighter. The flavor is slightly milder than pork sausage but the muffins are still delicious. If the turkey sausage needs more flavor season it with a pinch of sage, fennel, and black pepper before cooking.

Can I make McGriddle muffins in an air fryer?

The batter based nature of this recipe means you need a muffin pan to hold the shape which makes a traditional air fryer basket tricky. If your air fryer is large enough to fit a silicone mini muffin pan it works well at 325°F for about 10-12 minutes (or you can use the oven air fryer setting if you have one). Check them at the 10 minute mark since air fryers run hotter than conventional ovens and mini muffins can overbake quickly.

How do I know when they're done?

The tops should be golden and a toothpick inserted into the center should come out clean with no wet batter. Mini muffins bake fast so start checking at the 12 minute mark and pull them as soon as the toothpick comes out clean to avoid overbaking.

Why are my muffins sticking to the pan?

Almost always a greasing issue. Mini muffin pans need a really thorough coat of cooking spray in every single cup and across the top surface of the pan. A silicone mini muffin pan eliminates this problem entirely and is worth investing in if you make these regularly. Also let them cool for a few minutes before removing since hot muffins are significantly more likely to tear than ones that have had a chance to set.

Can I add syrup on top before baking?

You can drizzle a tiny bit over the tops right before baking for a slightly caramelized sticky top that adds a little extra sweetness and visual appeal. That said the maple syrup already baked into the batter is doing the heavy lifting for that McGriddle flavor so the drizzle on top is more of a finishing touch than a necessity.

The Bottom Line

These McGriddle muffins are proof that the best recipes don't have to be complicated. Five ingredients, one bowl, 15 minutes in the oven, and you have 48 bite-sized breakfast muffins that taste exactly like your favorite McDonald's breakfast sandwich. Sweet, savory, cheesy, and completely addictive! Make a big batch on Sunday and your whole week of mornings is handled. If you love this recipe, please leave me a five-star and comment below!

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