Description
Cheesy Sausage Muffins bursting with savory sausage, gooey cheese, and baked to perfection. A quick and crowd-pleasing comfort snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound breakfast sausage, cooked and crumbled (Italian sausage works wonderfully too)
- 2 cups sharp cheddar cheese, shredded (reserve ¼ cup for topping)
- ¾ cup whole milk
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 tablespoons fresh chives, chopped (optional)
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray generously with cooking spray. In a skillet over medium heat, cook your breakfast sausage until well-browned and no longer pink, about 8-10 minutes. Break it into small pieces as it cooks. Drain on paper towels and allow to cool slightly while preparing the batter.
- Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until well combined. This even distribution ensures your Cheesy Sausage Muffins rise properly and have consistent flavor throughout. Make a well in the center of the dry ingredients to receive the wet ingredients.
- Step 3: Combine Wet Ingredients In a separate medium bowl, whisk together the milk, vegetable oil, and eggs until smooth and fully incorporated. The oil provides moisture while the eggs add structure to your sausage cheese muffins. Pour this mixture into the well you created in the dry ingredients.
- Step 4: Create the Batter Gently fold the wet and dry ingredients together, stirring just until barely combined. Add the cooled sausage crumbles and 1¾ cups of shredded cheese, folding them in with just a few strokes. You should still see a few small streaks of flour – this indicates you haven’t overmixed. If using chives, fold them in now.
- Step 5: Fill Muffin Cups and Bake Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the reserved ¼ cup of cheese on top of the muffins. Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. For extra browning on top, broil for the final 1-2 minutes, watching carefully to prevent burning.
- Step 6: Cool and Serve Allow your Cheesy Sausage Muffins to cool in the pan for 5 minutes before transferring to a wire rack. This resting period helps the muffins set up properly. Serve warm for the best flavor and texture experience, when the cheese is still melty and the muffins are aromatic and tender.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 calories per serving
- Sugar: 1g sugar
- Sodium: 550mg sodium
- Fat: 20g total fat
- Saturated Fat: 9g saturated fat
- Unsaturated Fat: 11g unsaturated fat
- Trans Fat: 0g trans fat
- Carbohydrates: 15g total carbs
- Fiber: 1g fiber
- Protein: 11g protein
- Cholesterol: 70mg cholesterol