Cheesy Sausage Muffins Recipe
If you’re anything like me, mornings can be a bit chaotic, and having a go-to hearty breakfast that feels like a treat but doesn’t require a ton of fuss is pure gold. That’s exactly why I’m excited to share this Cheesy Sausage Muffins Recipe with you—it’s seriously fan-freaking-tastic. These muffins are packed with savory sausage and sharp cheddar cheese, delivering a perfect balance of flavor and comfort in every bite. Trust me, once you try these, they’ll become your new breakfast MVP or even a snack anytime you want.
Why This Recipe Works
- Simple Ingredients: Uses pantry staples with easy swaps for gluten-free options—you don’t need fancy stuff to make these shine.
- Perfect Texture: Moist and tender crumb thanks to melted butter and a touch of maple syrup, with a satisfying cheesy bite every time.
- Make-Ahead Friendly: These muffins freeze fabulously and reheat without losing flavor or texture, great for busy mornings.
- Versatility: Easy to tweak with your favorite cheeses or spices, so you can keep it fresh and exciting whenever you make them.
Ingredients & Why They Work
Each ingredient in this Cheesy Sausage Muffins Recipe was carefully chosen to create that perfect blend of savory, cheesy, and slightly sweet notes. Plus, many are pantry staples, so you likely have most of these on hand. Using cooked breakfast sausage means you get lots of flavor without extra fuss—just crumble it right into your dry mix.
- Ground breakfast sausage: Adds rich, meaty flavor and a bit of spice—make sure to cook and drain it well to keep your muffins from getting greasy.
- All-purpose flour (or gluten-free blend): Forms the muffin base; I love using Cup4Cup for gluten-free baking because it keeps the texture spot-on.
- Baking powder: Your best friend for fluffy, tender muffins—it gives just the right lift without making them crumbly.
- Salt: Enhances all the other flavors and balances the sausage and cheese perfectly.
- Pure maple syrup (or sugar): Adds a subtle touch of sweetness that counteracts the savory sausage and cheese, giving a well-rounded taste.
- Sharp cheddar cheese: The star cheesy ingredient that melts beautifully and gives these muffins their signature tang.
- Milk: Keeps everything moist—full-fat or 2% works great for richness.
- Egg: Binds everything together so your muffins hold their shape yet stay tender.
- Unsalted butter: Melted and cooled butter adds moisture and richness; don’t skip this for the best texture.
Tweak to Your Taste
I love making this Cheesy Sausage Muffins Recipe my own depending on the mood I’m in or what’s in the fridge. Sometimes I swap out the cheddar for a smoky gouda for a deeper flavor or toss in a bit of diced jalapeño if I’m craving a little heat. You should definitely make it work for you—add herbs, experiment with cheeses, or even swap sausage for bacon if that’s what you have on hand.
- Cheese variety: I once tried mixing mozzarella and cheddar, and the texture was amazing—gooey but not overwhelming.
- Meat alternatives: Turkey sausage works well if you want something leaner but still flavorful.
- Gluten-free option: Using Cup4Cup flour makes this foolproof for gluten-free diets without sacrificing flavor or texture.
- Spice levels: For a spicy kick, adding chopped green chilies or a sprinkle of red pepper flakes really wakes things up.
Step-by-Step: How I Make Cheesy Sausage Muffins Recipe
Step 1: Brown the Sausage with Care
Start by heating a skillet over medium heat and crumbling in the ground breakfast sausage. Break it apart gently with a wooden spoon and cook until it’s evenly browned—this usually takes about 5-7 minutes. I always drain it on a paper towel-lined plate afterward to get rid of excess grease, so the muffins aren’t oily. This step fills your kitchen with that irresistible breakfast aroma and sets the flavor foundation for the muffins.
Step 2: Mix Your Dry Ingredients
Grab a large mixing bowl and whisk together the flour, baking powder, salt, and sugar (or skip sugar if you’re using maple syrup later). Then stir in the cooked sausage and sharp grated cheddar cheese. It’s important to distribute the sausage and cheese evenly in the dry mix so every muffin bites into a perfect combo of both.
Step 3: Whisk Your Wet Ingredients
In a smaller bowl, whisk together the milk, egg, and maple syrup. If you’re short on time, just use sugar instead—it’ll still be delicious. Once combined, pour this wet mixture into your dry ingredients and then add the melted, cooled butter. Stir gently to combine—don’t overmix or your muffins could turn out tough. A few small lumps are totally fine.
Step 4: Fill Muffin Tins and Bake
Spray your muffin tin generously with nonstick spray, then spoon the batter into each cup, filling them all the way to the top—you want that nice domed muffin effect as they bake. Feel free to sprinkle a bit of extra cheese on top for a golden, melty finish. Bake at 400ºF for 18-20 minutes, checking after 18 minutes with a toothpick: it should come out clean when they’re perfect. Let them cool a bit before removing—otherwise, they can break apart.
Pro Tips for Making Cheesy Sausage Muffins Recipe
- Don’t Skip Cooling Butter: Let your melted butter cool before adding to the batter to avoid scrambling the egg or melting your cheese too soon.
- Even Filling: Use an ice cream scoop or spoon to level muffin cups evenly for consistent baking results.
- Drain Sausage Well: Removing excess grease keeps muffins moist but not oily—a small step that makes a big difference.
- Watch Your Baking Time: Overbaking dries them out fast—start checking at 18 minutes and remove as soon as a toothpick comes out clean.
How to Serve Cheesy Sausage Muffins Recipe
Garnishes
I’m a sucker for a sprinkle of fresh chopped parsley or chives to brighten up these muffins just before serving—it adds color and a fresh pop that balances the richness. Sometimes I’ll add a small dollop of sour cream or a smear of butter while they’re still warm for extra indulgence.
Side Dishes
These muffins pair beautifully with a simple spinach salad for lunch or alongside scrambled eggs and roasted tomatoes for a classic breakfast spread. I often serve them with a side of fresh fruit for a nice contrast of sweet and savory.
Creative Ways to Present
For a brunch or special gathering, I like to arrange these muffins on a wooden board surrounded by bowls of jams, hot sauce, and fresh herbs. You could even slice them in half and use as savory sliders with a smear of mustard or aioli. Trust me, guests always ask for the recipe!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store these cheesy sausage muffins in an airtight container in the fridge, and they stay fresh for up to two days. I find that keeping them tightly wrapped helps preserve moisture and flavor without turning soggy.
Freezing
Freezing is a lifesaver with this recipe! I wrap each muffin tightly in plastic wrap, then place them all in a zip-top freezer bag. They freeze up to three months easily and thaw quickly at room temperature—perfect for prepping breakfast in advance.
Reheating
To reheat, I unwrap the muffin, wrap it in a paper towel, and microwave for about 20 seconds. This keeps them moist, warm, and melty without drying out. You can also give them a quick heat-up in the oven at 350ºF for 5-7 minutes if you want a crispier edge.
FAQs
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Can I use a different type of sausage in this Cheesy Sausage Muffins Recipe?
Absolutely! Feel free to substitute ground turkey sausage, spicy Italian sausage, or even cooked bacon bits. Just make sure it’s cooked and drained well before adding to the batter to prevent excess grease and sogginess.
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Is there a gluten-free option for this recipe?
Yes! I highly recommend using Cup4Cup gluten-free flour or a similar 1:1 gluten-free baking flour. It keeps the muffins tender and gives you that classic fluffy texture without any compromise.
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How long do the Cheesy Sausage Muffins last when stored?
Stored in an airtight container in the refrigerator, these muffins stay fresh for about 2 days. For longer storage, freezing is best so they maintain moisture and flavor.
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Can I make these muffins ahead of time?
Yes! These muffins are fantastic make-ahead options. Bake them ahead, cool completely, then freeze or refrigerate. They reheat quickly and taste just as good as fresh.
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What’s the best way to reheat them without drying out?
Microwaving wrapped in a damp paper towel for 20-30 seconds is my go-to—it keeps them tender and melty. Reheating in a 350ºF oven wrapped in foil also works well if you prefer a slight crust.
Final Thoughts
You know those recipes that just feel like a warm hug in food form? That’s exactly how I feel about this Cheesy Sausage Muffins Recipe. It’s quick to pull together, versatile, and packed with flavor that delights every palate. I love that it fits both busy weekday mornings and lazy weekend brunches. Honestly, these muffins have become my breakfast secret weapon, and I can’t wait for you to enjoy the same kitchen magic. Give them a try—you’ll be so glad you did!
Print
Cheesy Sausage Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Crazy-Good Cheesy Sausage Muffins are savory, cheesy, and perfect for breakfast or brunch. Made without Bisquick, they combine cooked breakfast sausage, sharp cheddar cheese, and a tender muffin base for a satisfying bite. Easy to prepare and customizable with gluten-free flour and optional toppings, they bake to golden perfection in just 20 minutes.
Ingredients
Sausage
- 1 pound ground breakfast sausage, cooked and crumbled
Dry Ingredients
- 2 cups all purpose flour, regular or gluten-free (Cup4Cup recommended)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon pure maple syrup or sugar
- 2 cups grated sharp cheddar cheese
Wet Ingredients
- 1 cup milk
- 1 egg
- 6 tablespoons unsalted butter, melted and cooled
Optional
- Additional cheese, for topping
Instructions
- Preheat oven and cook sausage. Preheat the oven to 400ºF. Cook the ground breakfast sausage in a skillet, breaking it up with a wooden spoon, until browned and cooked through. Drain the cooked sausage on a paper towel-lined plate. Grease the muffin tins liberally with nonstick cooking spray and set aside.
- Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, and sugar if not using maple syrup. Stir in the cooked sausage and grated cheddar cheese until evenly combined.
- Combine wet ingredients and mix. In a small bowl, whisk together the milk, egg, and maple syrup if using. Pour the wet mixture into the flour mixture, add the melted and cooled butter, then stir gently until the flour is just incorporated and the batter is uniform.
- Fill muffin tins and add topping. Spoon the batter into the prepared muffin tins, filling each to the top. If desired, sprinkle additional cheese on top of each muffin for extra cheesy goodness.
- Bake and cool. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool slightly. Serve warm.
Notes
- Store cooled muffins in an airtight container in the refrigerator for up to 2 days to maintain freshness.
- For longer storage, freeze the muffins individually wrapped in plastic wrap inside an airtight container or freezer bag for up to 3 months.
- To reheat frozen muffins, thaw at room temperature for about one hour, then warm wrapped in a paper towel in the microwave for 20 seconds.
- Using gluten-free flour such as Cup4Cup makes this recipe suitable for gluten-free diets.
- Maple syrup adds subtle sweetness, but sugar can be used as an alternative.
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 60 mg
