These homemade McGriddle muffins pack sweet, savory, and soft textures into one hand-held breakfast that feels like a treat any morning. The muffin is lightly sweet with maple syrup in the batter, tender and golden on the outside, and soft inside, hugging a savory sausage patty, egg, and melty American cheese. It’s easy because batter is simple, assembly is quick, and everything bakes together in a muffin tin with no fancy equipment. Make a batch for busy weekday mornings or a relaxed weekend brunch, and serve warm with extra maple syrup on the side. If you like portable breakfast ideas, try a similar make-ahead option like these banana oatmeal bars for different mornings.
Why You’ll Love This Homemade McGriddle Muffins Recipe | Easy & Delicious Breakfast
- Sweet-maple batter meets savory sausage and egg in every bite.
- Easy one-batter method: whisk, fold, and fill—no creaming or fuss.
- Bakes in a muffin tin so portions are grab-and-go and consistent.
- Balanced texture: tender, slightly cakey muffin with melty cheese and hearty filling.
- Customizable: swap sausage or cheese to match diet needs or taste.
- Great make-ahead option—reheat quickly for fast mornings.
- Family-friendly flavors that appeal to kids and adults alike.
- Uses simple pantry staples and basic tools.
What Is Homemade McGriddle Muffins Recipe | Easy & Delicious Breakfast?
Homemade McGriddle muffins are savory breakfast muffins made with a slightly sweet maple-flavored batter that acts like the griddle cake, sandwiching cooked sausage, egg, and American cheese. They taste like a sweet pancake married to a breakfast sandwich—soft, tender, and lightly sweet with savory pockets from the meat, egg, and cheese. The muffins bake in a standard muffin tin, which makes the process hands-off once you assemble them. The vibe is classic comfort food: perfect for busy workweek mornings, casual weekend brunches, or packing for a picnic.
Ingredients for Homemade McGriddle Muffins Recipe | Easy & Delicious Breakfast
For the Muffins:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 egg
- 2 tbsp melted butter
- 2 tbsp maple syrup
For the Filling:
- 6 sausage patties (cooked and flattened)
- 6 eggs (scrambled or fried)
- 6 slices American cheese
Optional Add-ins:
- Sharp cheddar cheese for stronger flavor
- Turkey sausage for a lighter option
- Drizzle of hot honey for a sweet-spicy twist
Ingredient Notes (Substitutions, Healthy Swaps)
- Milk: Use any cow’s milk or a neutral plant milk (like unsweetened almond) if you need dairy-free. Texture may be slightly different.
- Butter: Swap with melted coconut oil or a neutral oil (canola, vegetable) for dairy-free needs.
- Sugar: You can reduce to 2 tsp if you want less sweetness; maple flavor will be milder.
- Sausage: Use turkey sausage patties for a leaner version, or fully cooked breakfast sausage links cut to fit. Avoid raw pork unless you’ll fully cook to safe temperature first.
- Cheese: American melts easily and is classic; swap with sharp cheddar or pepper jack for more bite. Use dairy-free cheese if needed, but melt will be different.
- Eggs: Scrambled or fried both work—choose fried if you want distinct yolk texture, scrambled for neat layering.
- Maple syrup: Use pure or imitation maple syrup as you prefer; the maple adds the signature McGriddle taste.
Step-by-Step Instructions
Step 1 – Preheat and prep the pan
Preheat the oven to 350°F (175°C). Grease a muffin tin well with nonstick spray or butter so muffins release easily.
Visual cue: The muffin cups should look evenly coated in a thin film of oil or butter.
Step 2 – Make the muffin batter
In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and ½ tsp salt. In another bowl, whisk 1 cup milk, 1 egg, 2 tbsp melted butter, and 2 tbsp maple syrup. Combine wet into dry and stir until just combined; do not overmix.
Step 3 – Cook the fillings
Cook 6 sausage patties until browned and cooked through. Drain any grease and flatten slightly so they fit in muffin cups. Prepare 6 eggs either scrambled or fried to your liking. Have 6 slices of American cheese ready.
Pro cue: Flattened sausage cooks and fits better in the muffin, and drains more surface grease for a cleaner bake.
Step 4 – Assemble the muffins
Spoon a layer of batter into each greased muffin cup to cover the bottom. Add one cooked and flattened sausage patty, a portion of egg, and half a slice of cheese (fold cheese if needed). Cover with additional batter until the cup is just filled.
Visual cue: Each cup should be mostly filled but not overstuffed—leave a little room for rise.
Step 5 – Bake and finish
Bake the muffins at 350°F for 18–20 minutes, until golden brown and puffed. Remove from oven and let cool slightly in the pan before removing.
Pro cue: Muffins are done when tops spring back lightly and a toothpick comes out mostly clean (a few moist crumbs are fine from the cheese).
Pro Tips for Success
- Grease the muffin tin generously to prevent sticking, especially around cheese edges.
- Don’t overmix the batter—mix until just combined to keep muffins tender.
- Flatten sausage patties so they fit the cup; thick patties can prevent the muffin from closing.
- If using fried eggs, cool slightly so they don’t melt the batter before baking.
- Use half a slice of American cheese as directed so the cheese doesn’t dominate the muffin volume.
- Rotate the pan midway through baking if your oven has hot spots for even color.
- Let muffins rest 3–5 minutes before unmolding to firm up slightly for easier handling.
- For crispier edges, broil the tops for 30–45 seconds at the end—watch closely.
Flavor Variations
- Optional: Sharp Cheddar Upgrade — Replace American cheese with sharp cheddar for stronger, tangier flavor.
- Optional: Turkey Sausage Swap — Use cooked turkey sausage patties to reduce fat while keeping similar flavor.
- Optional: Spicy Honey Drizzle — Add a light drizzle of hot honey over warm muffins for a sweet-spicy finish.
- Optional: Herb and Pepper — Fold a pinch of black pepper and chopped chives into eggs before adding for fresh, savory notes.
- Optional: Mini Pancake Style — Add a small dab of butter to the bottom of each muffin cup before batter for extra richness.
- Optional: Veggie Boost — Add a thin layer of sautéed spinach or bell pepper between batter and egg for more veggies.
Serving Suggestions
- Serve warm with extra maple syrup on the side for dipping.
- Pair with a simple fruit salad (berries or sliced apples) to cut richness.
- Offer crispy hash browns or oven-roasted potatoes as a hearty side.
- Pack one in a breakfast tote with a yogurt cup for a picnic or commute.
- Top with a little hot sauce for heat lovers.
- Serve alongside a hot coffee or a cold glass of milk for classic comfort.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook sausage patties and eggs up to 2 days ahead and store separately in the fridge. Keep batter covered in the fridge for a few hours if assembling later.
- Storage duration: Store fully cooled muffins in an airtight container in the refrigerator for up to 4 days.
- Reheating: Microwave for 30–60 seconds (depending on microwave power) until warm. For best texture, reheat in a 350°F oven or toaster oven for 6–8 minutes until warmed through and muffin exterior regains slight crispness.
- Texture changes: Refrigeration will firm the muffins and slightly reduce the tenderness of the cake; reheating restores softness and melts the cheese again.
Storage and Freezing Instructions
- To freeze: Cool muffins completely, wrap each individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.
- To reheat from frozen: Unwrap and microwave for 60–90 seconds, or bake at 350°F for 12–15 minutes until hot.
- If freezing is not recommended for a variation (like drizzled hot honey), skip the drizzle until ready to serve because texture and flavor of honey can change in the freezer.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 420 kcal | 18 g | 29 g | 25 g | 1 g | 820 mg
Estimates vary by brands and portions.
FAQ About Homemade McGriddle Muffins Recipe | Easy & Delicious Breakfast
Q: My batter is too thick — what should I do?
A: Stir in 1–2 tbsp more milk until it reaches a scoopable, thick pancake-batter consistency.
Q: Batter too thin — how to fix?
A: Add 1–2 tbsp all-purpose flour and stir gently, then rest 5 minutes to thicken.
Q: How do I know the muffins are fully cooked?
A: Tops should be golden and spring back lightly; a toothpick comes out with a few moist crumbs but not raw batter.
Q: Can I use raw sausage inside the muffin and bake it all together?
A: It’s safer and more consistent to fully cook sausage patties first; raw sausage can release excess grease and may not reach safe temperature in the muffin center.
Q: Can I make these gluten-free?
A: Yes — use a 1:1 gluten-free flour blend. Texture may be slightly different; avoid overmixing.
Q: How do I stop the muffins from getting soggy from the filling?
A: Pat cooked sausage dry, flatten it, and cool eggs slightly before assembly. Less excess moisture prevents sogginess.
Notes
- For neat slices of cheese, fold half a slice in half to fit into the cup without overhanging edges.
- If making many batches, keep finished muffins warm in a 200°F oven on a sheet pan lined with foil.
- Use silicone muffin liners for easy release and minimal greasing, but grease liners lightly if cheese will touch them.
- Label and date frozen muffins so you use them within best time for quality.
- For a sweeter surface, brush tops lightly with maple syrup after baking and broil for a few seconds.
Troubleshooting
Issue: Muffins are dry. Fix: Reduce baking time by 1–2 minutes and be sure not to overmix the batter; add a touch more milk next time.
Issue: Centers are undercooked but edges are done. Fix: Lower oven temp by 25°F and bake a bit longer; use room-temperature ingredients for even baking.
Issue: Muffins stick to the tin. Fix: Grease thoroughly or use paper liners; allow muffins to cool 3–5 minutes before removing.
Issue: Too greasy from sausage. Fix: Drain and blot cooked sausage with paper towels before assembly; flatten to reduce pooled grease.
Issue: Cheese oozes out and burns. Fix: Use half a slice folded into the cup so it melts inside rather than dripping over edges.
Issue: Batter overflows. Fix: Reduce filling slightly or use a slightly larger muffin cup and leave a little more headroom.
Final Thoughts
These homemade McGriddle muffins give you a quick, comforting breakfast with the sweet-maple flavor and classic breakfast sandwich elements in one tidy package. They are simple to make, easy to adapt, and perfect for busy mornings or a weekend treat.
Conclusion
For a classic take and another tested method, see this well-loved version at McGriddle Muffins – Accidental Happy Baker.
Homemade McGriddle Muffins
Ingredients
For the Muffins
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 each egg
- 2 tbsp melted butter
- 2 tbsp maple syrup
For the Filling
- 6 each sausage patties (cooked and flattened)
- 6 each eggs (scrambled or fried)
- 6 slices American cheese
Optional Add-ins
- 1 cup sharp cheddar cheese (for stronger flavor)
- 6 each turkey sausage (for a lighter option)
- to taste tbsp drizzle of hot honey (for a sweet-spicy twist)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a muffin tin well with nonstick spray or butter.
Make the Muffin Batter
- In a bowl, whisk together all-purpose flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and maple syrup. Combine wet into dry and stir until just combined.
Cook the Fillings
- Cook sausage patties until browned. Prepare eggs either scrambled or fried.
Assemble the Muffins
- Spoon batter into each greased muffin cup. Add one sausage patty, a portion of egg, and half a slice of cheese. Cover with additional batter.
Bake and Finish
- Bake at 350°F for 18–20 minutes until golden brown. Let cool slightly before removing from the pan.