Homemade McGriddle Muffins

These Homemade McGriddle Muffins are a sweet-and-savory breakfast made with sausage, white cheddar, pure maple syrup, and grated Cosmic Crisp® apples folded into a fluffy pancake batter. Perfect for meal prep, busy mornings, or brunch, they bake up golden, tender, and full of classic McGriddle flavor—no drive-thru required.

Course Breakfast, brunch, Snack

Cuisine American

Keyword banana muffins, breakfast, brunch, easy breakfast, gluten free, healthy snack, healthy snacks, high protein, high protein muffins

Prep Time 5

Cook Time 32

Cooling Time 20

Total Time 57

Servings

Calories 230

Author Kayla Freitag

Equipment

1-2 silicone muffin trays

Ingredients

1 pound pork breakfast sausage
1 large Cosmic Crisp® Apple grated
1 1/2 cups milk of choice I used unsweetened dairy-free
2 eggs
1 tbsp apple cider vinegar
2 tbsp pure maple syrup plus more for serving
2 cups gluten-free pancake mix I used Bob's Red Mills
1 1/2 cups shredded white cheddar cheese

Instructions

Preheat the oven to 375 degrees Fahrenheit and spray a silicone muffin tray with avocado or coconut oil. You can use 2 trays since it makes about 16 muffins, or bake the first batch and then the second.
Heat a large skillet over medium heat and add the sausage. Cook the sausage, stirring frequently until cooked through, about 8 minutes.
Add the apple and saute for another 2 minutes. Remove from the heat and set aside.
In a large mixing bowl whisk together the milk, eggs, apple cider vinegar, and pure maple syrup until combined.
Fold in the pancake mix until just combined, some lumps are okay, then stir in the cooked sausage and apple and shredded cheddar. Stir to combine, do not over mix.
Divide the batter between 16 muffins and bake for 18-22 minutes or until a toothpick is inserted in the center and comes out clean or with a few moist crumbs and the tops are golden brown.
Let cool about 20 minutes before removing from the muffin tray. Top with a drizzle of maple syrup to serve and enjoy!

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Nutrition