Cheesy Sausage Muffins Recipe

ByAmanda
Jump to Recipe· 4.8 from 24 reviews

If you’re on the hunt for a hearty, comforting treat that’s packed with flavor and easy to whip up, this Cheesy Sausage Muffins Recipe is exactly what you need. I promise, these muffins are not your grandma’s dry fare—they burst with savory sausage, melty cheddar, and just the right touch of sweetness to keep you coming back for more. Let me walk you through how to make these crazy-good muffins that’ll make your kitchen smell heavenly and your mornings, lunches, or snack times so much better.

🤎

Why This Recipe Works

  • Balanced Flavors: The mix of savory sausage, sharp cheddar, plus a hint of maple syrup creates a well-rounded, crave-worthy taste.
  • Simple Ingredients: You probably have these pantry staples on hand, making this recipe perfect for last-minute cravings or breakfast prep.
  • No Bisquick Needed: This is a homemade recipe with all real ingredients, so you control the quality and flavor.
  • Quick & Easy: Ready in about 30 minutes from start to finish, perfect when you want a warm, homemade snack without the fuss.
Cheesy Sausage Muffins, savory sausage muffins, easy breakfast muffins, cheesy breakfast bites, hearty snack recipes - The image shows four round cheese muffins on a small, round wooden plate. Each muffin has a crispy golden-orange cheese layer melted on top with a light beige base that has small dark specks, probably pieces of mushroom or herbs mixed in. The muffins look soft and slightly lumpy in texture. A wooden spreader with some creamy white butter is placed beside the muffins on the plate. Underneath the plate, there is a soft blue and white striped cloth on a white marbled surface. The photo is bright and clear, taken from above, focusing on the texture and color of the muffins. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

These ingredients come together like a dream for a savory muffin that’s hearty, cheesy, and satisfying. I always recommend using the freshest cheddar you can find, and if you’re gluten-free, Cup4Cup flour works just as well for a fluffy crumb.

Cheesy Sausage Muffins, savory sausage muffins, easy breakfast muffins, cheesy breakfast bites, hearty snack recipes - Flat lay of raw ground breakfast sausage in a small mound, a small white ceramic bowl filled with all-purpose flour, a white bowl holding orange-red baking powder powder, a pinch of salt crystals next to it, a small white bowl with golden maple syrup, shredded sharp cheddar cheese piled loosely on a white plate, a white bowl with fresh whole uncracked egg, a small white bowl of milk, a small white bowl containing melted butter in liquid form, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Ground breakfast sausage: Adds juicy, meaty flavor and richness; cook and crumble it well to avoid clumps.
  • All-purpose flour (or gluten-free): The base for your muffins; gluten-free options like Cup4Cup work perfectly.
  • Baking powder: Gives the muffins a nice lift so they’re tender and fluffy.
  • Salt: Enhances all the flavors without overpowering.
  • Pure maple syrup or sugar: Just a touch to balance the savory with subtle sweetness.
  • Sharp cheddar cheese: The star cheese here—its bold flavor really shines through.
  • Milk: Keeps the batter moist and tender.
  • Egg: Helps bind everything together and adds richness.
  • Unsalted butter: Melted and cooled, it adds a luscious flavor and tenderizes the muffins.
  • Additional cheese (optional): I love sprinkling some more cheddar on top for a golden, melty finish.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about making recipes my own, and I encourage you to do the same with this Cheesy Sausage Muffins Recipe. Play around with the cheese type or add veggies if you like — I promise it’s all delicious.

  • Variation: One time, I swapped sharp cheddar for pepper jack to give it a little spicy kick — it was totally amazing and became a new favorite.
  • Vegetarian Swap: Use plant-based sausage crumbles and vegan cheese, which work surprisingly well if that’s your thing.
  • Herbs Addition: Fresh chives or parsley mixed into the batter add a burst of color and fresh flavor.
  • Sweet Touch: Feel free to swap maple syrup for honey or even a pinch of smoked paprika for a smoky twist.

Step-by-Step: How I Make Cheesy Sausage Muffins Recipe

Step 1: Get that sausage sizzling

Start by cooking your ground breakfast sausage in a skillet over medium heat. Use a wooden spoon to break it up into nice, small crumbles while it browns evenly. When it’s cooked through and beautifully browned, transfer it to a paper towel-lined plate to drain off excess grease. This step ensures your muffins won’t be greasy but still packed with flavor.

Step 2: Mix your dry ingredients

While the sausage cools, whisk together your flour, baking powder, salt, and sugar (if you aren’t using maple syrup) in a large bowl. This dry mixture works as the foundation for your batter. Then, stir in the cooked sausage and shredded cheddar cheese so they’re evenly distributed throughout.

Step 3: Combine your wet ingredients

In a separate smaller bowl, whisk together your milk, egg, and maple syrup if you’re using it. Pour the wet ingredients into the dry mixture, followed by the melted and cooled butter. Stir everything together gently until just combined – don’t overmix; a few lumps are totally fine. This keeps your muffins tender and fluffy.

Step 4: Spoon and sprinkle

Grease your muffin tin liberally with nonstick spray or butter to prevent sticking. Spoon the batter into each cup, filling them all the way to the top. If you love extra cheesy goodness like I do, sprinkle on some additional shredded cheddar for a golden, melty top that’s hard to resist.

Step 5: Bake to perfection

Bake your muffins in a preheated 400ºF oven for 18-20 minutes. Keep an eye on them – you want the tops to be a pretty golden brown and a toothpick inserted in the center to come out clean. Once baked, cool them for 5 minutes in the pan before transferring to a rack. This allows them to set and makes removal easier.

💡

Pro Tips for Making Cheesy Sausage Muffins Recipe

  • Don’t Skip Draining the Sausage: Draining keeps the muffins from getting greasy and helps the texture stay perfect.
  • Cool Your Butter: Make sure your melted butter isn’t hot or it can cook the egg when mixing in.
  • Fill Muffin Cups Generously: Don’t be shy—filling to the top gives you that nice domed muffin.
  • Use Sharp Cheddar for Bold Flavor: Mild cheeses just don’t have the pop that sharp cheddar delivers here.

How to Serve Cheesy Sausage Muffins Recipe

Cheesy Sausage Muffins, savory sausage muffins, easy breakfast muffins, cheesy breakfast bites, hearty snack recipes - The image shows four cheese and sausage muffins stacked on a wooden surface, with two muffins upright side by side at the bottom and one muffin balanced horizontally on top. Each muffin has a golden orange cheese layer melted on top, with a mix of light brown and cream colors visible throughout the sausage bits embedded inside the muffin texture. The muffins look moist and have a slightly rough exterior with melted cheese creating a glossy, uneven top. The setting includes a small wooden spatula on the left and a blue cloth visible on the edge of the image, all set against a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my warm cheesy sausage muffins with a little chopped fresh parsley or even some sliced green onions for a fresh bite and pop of color. It makes the muffins feel extra special and a little less heavy.

Side Dishes

Pair these muffins with some lightly dressed arugula or spinach salad for a bright contrast, or serve alongside scrambled eggs and fresh fruit if you’re having them for breakfast or brunch.

Creative Ways to Present

For a brunch party, I like to arrange these muffins on a rustic wooden board with bowls of your favorite mustards and hot sauce for dipping. They’re also great wrapped individually for grab-and-go lunches or party appetizers.

Make Ahead and Storage

Storing Leftovers

Once your Cheesy Sausage Muffins have cooled completely, store them in an airtight container in the fridge. They’ll stay fresh and moist for up to 2 days—perfect for easy next-day breakfasts or snacks.

Freezing

If you want to keep them longer, freezing is your friend. I wrap each muffin tightly in plastic wrap and freeze them in a sealed container or freezer bag for up to three months—great for batch-cooking and easy meals whenever.

Reheating

When it’s time to eat, thaw your muffin at room temperature for about an hour, then microwave it wrapped in a damp paper towel for about 20 seconds. This revives the moisture and warmth without drying them out.

FAQs

  1. Can I use a different type of sausage for this recipe?

    Absolutely! While ground breakfast sausage offers a great balance of seasoning and fat, you can substitute it with Italian sausage, turkey sausage, or even plant-based sausage options. Just make sure to fully cook and crumble the sausage before adding it to the batter.

  2. What can I substitute for the maple syrup?

    If you don’t have maple syrup or prefer not to use it, simple granulated sugar works fine. You can also try honey or agave syrup. The sweetener helps to balance the savory flavors, but if you prefer a less sweet muffin, you can skip it altogether.

  3. Can I make these muffins dairy-free?

    Yes! Use a dairy-free milk like almond or oat milk and swap the butter for a dairy-free margarine or coconut oil. For cheese, try a vegan cheddar-style shreds. The muffins may have a slightly different texture but will still be tasty.

  4. How do I know when the muffins are done baking?

    The muffins are ready when their tops turn golden brown and a toothpick inserted into the center comes out clean without wet batter. Usually, this takes around 18-20 minutes at 400ºF. Oven temperatures vary, so start checking a couple minutes early if needed.

Final Thoughts

This Cheesy Sausage Muffins Recipe has become such a staple in my kitchen because it hits all the right notes—comforting, flavorful, and quick to make. I love that it’s versatile enough to tweak and tailor to what you have on hand or your mood. Whether you’re feeding a crowd or prepping snacks for busy weekdays, these muffins never disappoint. Give them a try, and I’m pretty sure you’ll find yourself making them again and again, just like I do!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesy Sausage Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews
  • Author: Amanda
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Crazy-Good Cheesy Sausage Muffins are a savory and satisfying breakfast treat made without Bisquick. Packed with flavorful ground breakfast sausage and sharp cheddar cheese, they combine a tender crumb with a cheesy, hearty bite. Perfect for meal prep or a delicious grab-and-go breakfast, these muffins bake up golden and fluffy with a touch of sweetness from maple syrup or sugar.

Ingredients

Sausage

  • 1 pound ground breakfast sausage, cooked and crumbled

Dry Ingredients

  • 2 cups all purpose flour, regular or gluten-free (Cup4Cup gluten-free flour 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

  1. Preheat and cook sausage: Preheat the oven to 400ºF. Begin by cooking the sausage in a skillet over medium heat, breaking it up with a wooden spoon, until browned and cooked through. Drain the cooked sausage on a paper towel-lined plate. Liberally grease the muffin tins with nonstick cooking spray and set aside.
  2. 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 sharp cheddar cheese until evenly combined.
  3. Combine wet ingredients: In a small bowl, whisk together the milk, egg, and maple syrup (if using). Pour this mixture into the flour mixture, then add the melted and cooled butter. Stir gently until the flour is just incorporated, forming the batter.
  4. Fill muffin tins: Spoon the batter evenly into the prepared muffin tins, filling each to the top. Sprinkle additional cheese on top if desired for an extra cheesy crust.
  5. Bake: 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.
  6. Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool slightly. Serve warm for best flavor and texture.

Notes

  • Store cooled muffins in an airtight container in the refrigerator up to 2 days.
  • For longer storage, freeze muffins wrapped individually in plastic wrap and placed in an airtight container or freezer bag for up to 3 months.
  • To reheat frozen muffins, thaw at room temperature for 1 hour, then warm in the microwave wrapped in a paper towel for 20 seconds.
  • You can substitute all-purpose flour with gluten-free flour such as Cup4Cup for a gluten-free version.
  • Use pure maple syrup or sugar according to your preference; maple syrup adds a subtle depth to the flavor.

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: 0.2 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 10 g
  • Cholesterol: 65 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star