Maple Sausage Cheddar Muffins
- Aug 1
- 3 min read
Our Story
Some mornings need something you can grab with one hand on the way out the door, and these muffins are Gab's answer. Browned breakfast sausage, sharp cheddar, and green onion folded into a maple-sweetened batter, then brushed with more maple and finished with flaky salt while they are still warm. This one is inspired by Nicole Hampton of Dough-Eyed with Gab's own twists. If you loved our stuffed berry French toast, this is its savory weekday cousin, and fans of our strawberry date green smoothie finally have something to eat alongside it.
Quick Stats
Makes: 12 muffins
Prep: 20 min
Bake: 15-18 min
Total: 40 min
Difficulty: 2 / 5
Cost: $$
Ingredients
1 lb breakfast sausage
2 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp kosher salt
1/2 tsp garlic powder
1/2 cup cold unsalted butter, cubed
1 cup whole milk
1/4 cup pure maple syrup, plus a little extra for brushing
2 green onions, thinly sliced
1 cup shredded sharp cheddar cheese
Fresh cracked black pepper
Optional: flaky sea salt and chopped fresh chives for topping
Instructions
Cook the breakfast sausage in a skillet over medium heat until browned and fully cooked. Drain any excess grease and let it cool slightly.
Preheat your oven to 425. Grease or line a 12-cup muffin pan.
In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.
Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs with a few pea-sized butter pieces remaining.
Stir together the milk and maple syrup, then pour into the dry ingredients. Mix just until combined.
Fold in the cooked sausage, shredded cheddar, and sliced green onions. Do not overmix, the batter will be thick.
Divide evenly among the muffin cups, filling each almost to the top.
Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
While they are still warm, lightly brush the tops with a little extra maple syrup. Finish with flaky sea salt, fresh chives, and cracked black pepper if desired.
Gab's tip: keep the butter COLD and stop mixing the second the flour disappears. That is what keeps these tender with flaky pockets, and the warm maple brush plus flaky salt is what makes them.
Brands We Used and Love
Organic pure maple syrup for the batter and the brush
Simply Organic garlic powder
Maldon flaky sea salt for finishing
Caraway non-toxic ceramic muffin pan (USA Pan makes a great budget one)
OXO Good Grips pastry blender for cutting in the butter
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The Dillon Scorecard
AJ: 5/ 5
Gab: 5 / 5
Trey: 5 / 5
What We'd Change Next Time
Nothing major, these disappear fast. A pinch of cayenne in the dry mix is great if your crew likes a little heat, and hot maple syrup for brushing takes them somewhere special. They freeze beautifully: cool completely, freeze in a bag, and rewarm 20-30 seconds in the microwave for grab-and-go breakfasts all week.
FAQ
Can I make these ahead? Yes, they keep 3 days at room temperature in an airtight container and freeze for up to 2 months. Rewarm before serving so the cheddar softens back up.
What sausage works best? Any breakfast sausage you love. A maple breakfast sausage doubles down on the sweet-savory thing, and turkey sausage works great for a lighter version.
Estimated Nutrition
Per muffin (1 of 12): roughly 350 calories, 11g protein, 24g carbohydrate, 22g fat. Honest estimates, not lab numbers.
Did You Make It?
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