Picture a warm kitchen filled with the comforting aroma of freshly baked muffins—each bite revealing the classic, cozy flavors of pancakes and savory sausage.
These Pancake Muffins with Sausage are a breeze to make, delivering a delightful and indulgent breakfast experience.
Watch as simple ingredients transform into golden, fluffy delights, perfect for enjoying with family or freezing for later.
Let’s bring these delicious muffins to life!
Kitchen Tools Required
- 1 muffin tin (12-cup)
- 1 large mixing bowl
- 1 whisk
- 1 frying pan
- 1 ladle
- 1 spatula
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup cooked sausage, crumbled
- Non-stick cooking spray
Cook & Prep Time
To efficiently manage your time when making Pancake Muffins with Sausage, you can follow this timeline:
Prior to Starting:
– Allocate 5 minutes to read through the entire recipe and instructions to familiarize yourself with the process and gather all the necessary ingredients and equipment.
Prep Work:
- 0:00 – 5:00: Preheat the oven to 375°F (190°C) and gather your ingredients and equipment.
- 5:00 – 10:00: Spray the muffin tin with non-stick cooking spray.
- 10:00 – 15:00: In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the wet ingredients: milk, eggs, melted butter, and vanilla extract.
Combining Ingredients:
- 15:00 – 18:00: Pour the wet ingredients into the dry ingredients and stir until just combined.
- 18:00 – 20:00: Gently fold in the crumbled sausage.
Cooking:
- 20:00 – 25:00: Use a ladle to fill each muffin cup about 3/4 full with the batter.
- 25:00 – 45:00: Bake in the preheated oven for 18-20 minutes until a toothpick inserted into the center comes out clean.
Resting and Cooling:
– 45:00 – 50:00: Let the muffins cool in the tin for about 5 minutes.
Serving:
– 50:00 – 55:00: Transfer the muffins to a wire rack if desired and serve warm.
Additional Tips:
– Consider using any extra time during the baking period to clean up and prepare any additional toppings or accompaniments you might want to serve with the muffins.
This timeline guarantees that you efficiently manage your time from start to finish, allowing you to enjoy a warm and delicious breakfast with minimal hassle.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat your oven to 375°F (190°C).
Spray the muffin tin with non-stick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the crumbled sausage.
Use a ladle to fill each muffin cup in the tin about 3/4 full with the batter.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
Serve warm and enjoy.
Serving Tips
- Maple Syrup Drizzle: Add a touch of sweetness by drizzling warm maple syrup over the muffins before serving.
- Fruit Salad: Pair the savory muffins with a fresh fruit salad for a balanced and colorful breakfast spread.
- Yogurt Parfait: Serve alongside a yogurt parfait layered with granola and berries for a creamy and crunchy contrast.
- Scrambled Eggs: Complement the muffins with a side of scrambled eggs for a complete and hearty breakfast.
- Coffee or Tea: Enjoy with a hot cup of coffee or tea to enhance the breakfast experience with your favorite morning beverage.
Storage
To store pancake muffins with sausage, let them cool completely.
Then place them in an airtight container or zip-lock bag.
Refrigerate for up to 3 days or freeze for longer storage.
Freezing
To freeze pancake muffins with sausage, let them cool completely.
Then wrap individually in plastic wrap or foil.
Store in a freezer-safe bag or container for up to three months.
Reheating
To reheat pancake muffins with sausage, use a microwave for quick warming or an oven for a crisp texture.
Cover with a damp paper towel to retain moisture during microwaving.
Final Thoughts
Pancake muffins with sausage are a delightful and convenient breakfast treat.
They combine the classic flavors of pancakes and sausage in a portable muffin form that’s perfect for busy mornings.
These muffins are easy to make and can be customized with additional ingredients like cheese or herbs for extra flavor.
You can also experiment with different types of breakfast meats to suit your taste preferences.
One of the great things about pancake muffins is that they freeze well, making them an excellent option for meal prep.
Simply reheat them in the microwave or oven whenever you need a quick and satisfying breakfast.
Frequently Asked Questions
Can I Use a Gluten-Free Flour Substitute for This Recipe?
You can definitely use gluten-free flour! I’ve done it before with great success. Just make certain it’s a blend designed for baking, and you might need to adjust liquid slightly. Your muffins will still be deliciously fluffy!
What Type of Sausage Is Recommended for the Best Flavor?
You’ll love using a savory breakfast sausage for the best flavor. I once tried spicy Italian sausage, and it added a delightful kick. Experiment with your favorites; it’s a surefire way to personalize your creations!
How Can I Make These Muffins Dairy-Free?
You can easily make them dairy-free. Substitute almond or oat milk for regular milk and use coconut oil instead of butter. I once tried this switch, and it tasted just as delicious, maybe even better!
Are There Any Vegetarian Alternatives to Sausage for This Recipe?
Sure, you can swap sausage with plant-based options like veggie sausage crumbles or mushrooms. I’ve tried mushrooms myself, and they add a lovely earthiness. Experimenting with flavors always makes cooking an adventure, doesn’t it?
What Other Types of Milk Can Be Used Instead of Cow’s Milk?
You can swap cow’s milk with almond or soy milk for a nutty flavor. I remember using oat milk once; it gave the muffins a creamy texture. Experimenting with different kinds of milk makes baking more adventurous!
Pancake Muffins with Sausage
Equipment
- 1 muffin tin 12-cup
- 1 large mixing bowl
- 1 Whisk
- 1 Frying pan
- 1 Ladle
- 1 Spatula
Ingredients
- 2 cup all-purpose flour
- 2 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cup milk
- 2 large eggs
- 4 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup cooked sausage crumbled
- non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C).
- Spray the muffin tin with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the crumbled sausage.
- Use a ladle to fill each muffin cup in the tin about 3/4 full with the batter.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
- Serve warm and enjoy.
Notes
