These savory McGriddle Muffins pack all the flavors of your favorite fast-food breakfast into one portable, golden muffin. Imagine fluffy pancake batter studded with crispy breakfast sausage, melted cheddar, and scrambled eggs, all kissed with maple syrup. I first made these on a Sunday morning when Lily was begging for McDonald's, but I didn't want to leave the house in my pajamas. These turned out even better than the drive-thru version, and now they're our go-to for busy school mornings.
If you love easy breakfast ideas, you might also enjoy my healthy bagels recipe homemade or my easy pigs in a blanket recipe for another kid-approved win.
Why You'll Love This McGriddle Muffins Recipe
You'll love these breakfast mcgriddle muffins because they're ridiculously easy to make, even on a hectic weekday. There's no flipping pancakes or assembling sandwiches. Everything goes into one bowl, gets scooped into a muffin tin, and bakes while you get ready for the day.
They freeze beautifully, so you can make a double batch and stash them for later. Just pop one in the microwave for 30 seconds, and breakfast is ready. Kids go crazy for these sausage mcgriddle muffins because they taste like a special treat, but parents love them because they're packed with protein and actually fill little bellies until lunchtime.
The maple syrup mixed into the batter gives every bite a hint of sweetness without being overpowering. And because you're using pancake mix muffins as the base, the texture is soft, fluffy, and just a little bit cakey. They're like a homemade breakfast sandwich muffin you can eat with your hands, no mess, no fuss.
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McGriddle Muffins Ingredients
Here's everything you'll need to make these homemade mcgriddle muffins.
See Recipe Card Below This Post For ingredient Quantites
- Complete pancake mix: Forms the fluffy, cakey base of the muffin. Using a "just add water" mix keeps things simple and foolproof.
- Water: Hydrates the pancake mix and brings the batter together.
- Breakfast sausage: Adds savory, meaty flavor and a little bit of richness. Brown it well for the best texture.
- Shredded cheddar cheese: Melts into pockets of gooey, salty goodness throughout the muffins.
- Eggs: Scrambled and folded in for protein and a classic breakfast vibe. They also help bind everything together.
- Maple syrup: Sweetens the batter just enough and gives that signature McGriddle flavor.
- Salt: Balances the sweetness and brings out all the savory notes.
- Pepper: Adds a subtle kick and depth of flavor.
HOW TO MAKE McGriddle Muffins
Here's how to make these mcgriddle muffins recipe step by step.
Preheat the oven: Set your oven to 400°F and grease a muffin tin generously with cooking spray or butter. Silicone muffin pans work beautifully here because the muffins pop right out without sticking.
Brown the sausage: Heat a skillet over medium heat and add the breakfast sausage. Break it up with a spoon and cook until it's browned and crumbly, about 5 to 6 minutes. Drain off most of the grease, but leave just a little bit in the pan for scrambling the eggs. Set the cooked sausage aside.
Scramble the eggs: Pour the beaten eggs into the same skillet with the reserved sausage grease. Cook over medium heat, stirring gently, until the eggs are just set and broken into small, bite-sized pieces. This should take about 2 minutes. Remove from heat and set aside.
Mix the batter: In a medium mixing bowl, whisk together the pancake mix, water, maple syrup, salt, and pepper until the batter is smooth and lump-free. Gently fold in the cooked sausage, scrambled eggs, and shredded cheddar cheese. Stir just until everything is evenly distributed.
Fill the muffin tin: Scoop the batter into the greased muffin tin using a scant ¼ cup measure for each muffin. Fill each cup about two-thirds full to leave room for the muffins to rise.
Bake: Place the muffin tin in the preheated oven and bake for 16 to 18 minutes, or until the tops are golden brown, domed, and a toothpick inserted into the center comes out clean. The edges should look slightly crisp.
Cool and serve: Let the muffins rest in the tin for 5 to 6 minutes to firm up, then carefully remove them and transfer to a wire rack. Serve warm with extra maple syrup on the side for dipping.
Substitutions and Variations
You can customize these protein McGriddle Muffins to fit your taste or dietary needs.
Make them mini: Use a mini muffin tin and bake for 10 to 12 minutes for mini mcgriddle muffins that are perfect for toddlers or snack-sized portions.
Use Kodiak pancake mix: Swap the regular pancake mix for Kodiak Cakes to make kodiak mcgriddle muffins with extra protein and whole grains.
Turkey sausage: Use turkey breakfast sausage instead of pork for a lighter option.
Bacon: Crumbled cooked bacon works just as well as sausage and adds a smoky flavor.
Different cheese: Try Monterey Jack, pepper jack, or even mozzarella for a milder flavor.
Add veggies: Stir in finely diced bell peppers, green onions, or spinach for extra nutrition.
Equipment for McGriddle Muffins
Here's what you'll use to make these McGriddle Muffins for meal prep.
- Muffin tin: A standard 12-cup tin works great. Silicone muffin pans are my favorite because the muffins release so easily.
- Skillet: For browning the sausage and scrambling the eggs.
- Mixing bowl: A medium bowl is perfect for combining the batter and mix-ins.
- Whisk or spoon: To mix the batter and fold in the fillings.
Storage and Reheating Tips
These freezer-friendly breakfast McGriddle Muffins store like a dream.
Meal prep tip: Make a double batch on Sunday and freeze half. You'll have breakfast ready all week long without any morning stress.
Refrigerate: Keep leftover muffins in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20 to 30 seconds.
Freeze: Let the muffins cool completely, then wrap each one individually in plastic wrap or foil. Store them in a freezer-safe bag for up to 3 months. Reheat from frozen in the microwave for 45 to 60 seconds, or until warmed through.
Expert Tips
Here's how to make sure your high protein mcgriddle muffins turn out perfect every time.
- Don't overmix the batter: Stir just until the ingredients come together. Overmixing can make the muffins tough.
- Use room temperature eggs: They blend more easily into the batter and create a smoother texture.
- Grease the tin well: Even if you're using a nonstick pan, a good coating of cooking spray helps the muffins release cleanly.
- Let them cool slightly: These muffins are fragile when hot. Letting them rest for a few minutes helps them firm up and makes them easier to remove from the tin.
- Customize the add-ins: Feel free to experiment with different meats, cheeses, or even a handful of cooked hash browns folded into the batter.
A Story from My Kitchen
Last Saturday, my friend Sarah stopped by with her daughter right as I was pulling a batch of these from the oven. Lily had been "helping" me, which mostly meant taste-testing the sausage and leaving cheese shreds all over the counter. Sarah sniffed the air and said, "Wait, are those McGriddles? How did you make McGriddles?"
I handed her one, still warm, and she took a bite. Her eyes went wide. "Oh my gosh, this is dangerous. I could eat ten of these."
Lily, never one to miss a moment, piped up: "Mama made them because I wanted McDonald's but she was still in her robe." Sarah laughed so hard she nearly choked on her muffin.
I told her the recipe was dead simple, just dump everything in a bowl and bake. She made me write it down on a sticky note right then and there. Now she texts me every few weeks asking if I've tried any new flavors. I think these easy breakfast muffins might be her new weekend tradition.
FAQ
Are McGriddles pancakes or waffles?
McGriddles are made with pancake batter, not waffles. The griddle cakes are cooked on a flat griddle, giving them a soft, fluffy texture similar to pancakes. These muffins use the same idea, with pancake mix forming the base.
What are the ingredients in McDonald's breakfast muffins?
McDonald's McGriddles typically include griddle cakes with maple flavoring, sausage, egg, and cheese. Our homemade version uses pancake mix, breakfast sausage, scrambled eggs, cheddar cheese, and maple syrup to capture the same flavors in a muffin form.
Do McGriddle muffins need to be refrigerated?
Yes, because they contain eggs and sausage, these muffins should be refrigerated within two hours of baking. Store them in an airtight container for up to 4 days, or freeze them for longer storage.
How do they put the syrup in a McGriddle?
McDonald's injects or embeds maple-flavored crystals into the griddle cakes. In our homemade version, we mix the maple syrup directly into the batter, so every bite has that sweet maple flavor without any special equipment.
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Pairing
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McGriddle Muffins
Ingredients
Method
- Preheat your oven to 400°F (200°C) and grease your muffin tin generously.
- In a skillet, cook the breakfast sausage over medium heat until browned, breaking it apart as it cooks. Drain excess grease and set aside.
- In the same skillet, leaving a little bit of grease, scramble the eggs over medium heat until cooked through, breaking them into small pieces. Set aside.
- In a large bowl, combine the pancake mix, water, maple syrup, salt, and pepper. Stir in the cooked sausage, scrambled eggs, and shredded cheese.
- Spoon the mixture into the prepared muffin tin, filling each cup with a scant ¼ cup of the mixture.
- Bake in the preheated oven for 16-18 minutes, or until the muffins are golden brown and puffed up. Check doneness with a toothpick - it should come out clean.
- Allow the muffins to cool in the tin for 5-6 minutes before carefully removing them. Serve with extra maple syrup on the side for dipping.
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