Ingredients
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/4 cups milk
• 1/4 cup unsalted butter, melted
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 8 ounces breakfast sausage, casings removed
Instructions
- Preheat the Oven and Prepare the Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray or butter to ensure the muffins release easily.
- Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This dry blend will help create the light and fluffy texture of the pancake muffins.
- Prepare the Wet Ingredients: In a separate bowl, beat the eggs, then stir in the milk, melted butter, maple syrup, and ground cinnamon. Combining the wet ingredients first ensures the flavors are evenly distributed throughout the batter.
- Fold the Batter: Gently fold the wet ingredients into the dry ingredients with a spatula, mixing just until the batter is combined. Overmixing can result in a tough texture, so be sure to stop mixing as soon as the ingredients are incorporated.
- Add the Sausage: Crumble the breakfast sausage and fold it into the pancake batter, distributing it evenly throughout. This ensures each muffin will have a delicious sausage filling.
- Portion and Bake: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 18-20 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 in the tin for 5 minutes before transferring them to a wire rack. Serve warm and enjoy the perfect blend of pancake and sausage in every bite.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Crowd-Pleasing Pancake Sausage Muffins Recipe