Ingredients
Equipment
Method
Instructions
- Prep Your Oven and Pan: First things first, preheat your oven to 350°F (175°C). This is crucial for getting the muffins to rise properly. Grease a standard 12-cup muffin tin very thoroughly with butter or non-stick spray. Pancake batter loves to stick, so don’t be shy here!
- Cook the Fillings: In a skillet over medium heat, cook your sausage patties until they are browned and cooked through. Set them aside on a paper towel-lined plate to drain any excess grease. In the same skillet, cook your eggs. I find that a simple scramble works best for portioning into the muffin cups, but you can also make thin fried eggs and fold them into squares.
- Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Breaking up any clumps now ensures a smooth, even batter later.
- Mix the Wet Ingredients: In a separate, smaller bowl, whisk together the milk, egg, melted butter, and maple syrup until they are just combined. Using real maple syrup makes a huge difference in flavor, giving you that authentic sweet pancake taste.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula until everything is just moistened. It’s incredibly important that you do not overmix! A few lumps in the batter are perfectly fine and are the secret to a tender, fluffy muffin.
- Assemble the Muffins: Now for the fun part. Spoon about one tablespoon of batter into the bottom of each prepared muffin cup, just enough to create a base.
- Add the Fillings: Place one cooked sausage patty on top of the batter in each cup. Add a spoonful of your cooked egg, and then top it with a half-slice of American cheese.
- Top with More Batter: Carefully spoon the remaining batter over the fillings, making sure to cover them completely. Fill each cup until it's about three-quarters full.
- Bake to Perfection: Place the muffin tin in your preheated oven and bake for 18–20 minutes. The Homemade McGriddle Muffins are done when they are puffed up, golden brown, and a toothpick inserted into the pancake part comes out clean.
- Cool and Serve: Let the muffins cool in the tin for about 5 minutes before carefully running a knife around the edges and removing them. This helps them release cleanly. You can enjoy them warm right away or let them cool completely for storage.
Notes
Do not overmix the batter; a few lumps are fine and result in a tender muffin. Grease the muffin tin very well, as paper liners tend to stick. Prepare the sausage and eggs before mixing the batter for a smooth assembly. For storage, keep in an airtight container in the fridge for up to 4 days and reheat in the microwave. They can also be frozen individually for up to 3 months.