Easy Homemade McGriddle Muffins
Start your day with a homemade twist on a classic fast-food favorite! This Homemade McGriddle Muffins recipe combines tender sausage, melty cheese, and fluffy pancakes to create a delicious breakfast sandwich that's easy and quick to make. Perfect for family mornings or meal prep, these muffins bring sweet and savory flavors into every bite. Get ready to impress your taste buds and save money by making them from scratch!
Make breakfast special with our easy Homemade McGriddle Muffins recipe. Sweet, savory, and perfect for busy mornings! Ready in 40 minutes.
- Big payoff, low effort: You get rich, familiar flavors without complicated preparation.
- Weeknight- and guest-worthy: Perfect for family dinners or when entertaining.
- Made with real-life pantry staples: Simple ingredients mean minimal shopping trips.
- Easy to customize: Swap ingredients to match your preferences and dietary needs.
Ingredients for Homemade McGriddle Muffins Recipe | Easy & Delicious Breakfast Sandwich
Easy Homemade McGriddle Muffins - Ingredients
How to Make Homemade McGriddle Muffins Recipe | Easy & Delicious Breakfast Sandwich
Easy Homemade McGriddle Muffins - Final Result
Homemade McGriddle Muffins Recipe | Easy & Delicious Breakfast Sandwich
Make breakfast special with our easy Homemade McGriddle Muffins recipe. Sweet, savory, and perfect for busy mornings! Ready in 40 minutes.
Ingredients
Main Ingredients
- 6 large pancake muffin rounds (about 3 inches in diameter)
- 8 breakfast sausage patties (about 2 oz each)
- 6 slices American or cheddar cheese
- 2 large eggs
- 2 tablespoons butter
- 2 tablespoons maple syrup (plus extra for serving)
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
Optional Toppings
- Food-grade wax paper for wrapping
- Additional maple syrup for drizzling
- Fresh herbs like parsley or chives for garnish
Instructions
- Prepare the Pancake Muffin Rounds: In a medium bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, combine milk, vanilla extract, and 1 tablespoon melted butter. Pour wet ingredients into dry, stir until just combined but still a bit lumpy.
- Cook Pancake Muffins: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Using a 3-inch round mold or large cookie cutter, pour batter to fill each mold. Cook until bubbles form on top, then flip and cook until golden. Repeat to make 6 pancake muffin rounds. Set aside.
- Cook Sausages: In the same skillet, cook breakfast sausage patties until fully browned and cooked through, about 4 minutes per side. Drain excess grease on paper towels.
- Cook Eggs: Melt remaining butter in skillet. Crack eggs into rings or small bowl to keep shape and cook sunny-side up or over-easy to your preference. Season with salt and pepper.
- Assemble McGriddle Muffins: Place one pancake muffin round on a plate, drizzle lightly with maple syrup. Add a sausage patty, top with a slice of cheese, and an egg. Drizzle more maple syrup on the inside of the next pancake muffin round and press it on top to make a sandwich.
- Serve and Enjoy: Serve warm with extra maple syrup on the side for dipping or drizzling. Wrap leftovers tightly in wax paper and store in an airtight container.
Nutrition Information
Recipe Notes & Tips
- Use a round cookie cutter or small ring to get perfect pancake muffins every time.
- Substitute turkey sausage or plant-based sausage for a leaner or vegetarian option.
- Make ahead and refrigerate or freeze; reheat in the microwave wrapped in a damp paper towel for best texture.
- Swap American cheese with pepper jack or smoked cheddar for a different flavor twist.