These McGriddle muffins are incredibly easy to make, great for feeding a crowd, and gone in minutes every single time.
WHY YOU'LL LOVE THIS RECIPE
The syrup, sausage, and cheese are all distributed evenly, so every single muffin has that sweet-savory McGriddle flavor built in from the inside out.
INGREDIENTS
The ingredients for this recipe are super simple. All you need is: Hungry Jack pancake mix, Water, Breakfast sausage, Cheddar cheese, and Maple syrup
Cook the breakfast sausage in a skillet over medium heat, breaking it up as it cooks until fully browned and crumbled.
STEP 1: COOK THE SAUSAGE
Prepare the pancake batter according to the package directions. Add the cooked sausage, shredded cheddar cheese, and maple syrup and stir until evenly incorporated.
STEP 2: MAKE THE BATTER
Divide the batter evenly among the cups, filling each one about three quarters of the way full
STEP 3: FILL THE MUFFIN PAN
Bake at 400°F for 12 to 15 minutes, or until the muffins are golden on top and cooked through. A toothpick inserted into the center should come out clean
STEP 4: BAKE
Let the muffins cool in the pan for a few minutes before removing. Serve warm with extra maple syrup on the side for dipping.
STEP 5: COOL AND SERVE
STORAGE TIPS
Store cooled muffins in an airtight container in the refrigerator for up to 4 days. To freeze, transfer to a zip-lock freezer bag or airtight container. Freeze for up to 2 months.
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