Sausage-Stuffed Pancake Muffins with Jones Dairy Sausage
Fluffy pancake batter transforms into handheld muffins studded with savory sausage pieces. These breakfast treats combine the comfort of pancakes with the convenience of muffins, making them perfect for busy mornings or brunch gatherings. The sweet pancake base balances beautifully with the savory sausage, while optional maple syrup adds classic breakfast flavor. Easy to make ahead and freeze for quick weekday breakfasts.
Ingredients
- 1 cup white flour
- ¼ cup white sugar
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 large egg
- ½ cup unsalted butter, melted
- ¾ cup whole milk
- ½ teaspoon vanilla extract
- 1 cup Jones Dairy Fully Cooked Sausage, chopped
- maple syrup(optional)
Instructions
- 1
Preheat oven and lightly grease and flour 9 muffin tin cavities, fill remaining three cavities halfway with water
- 2
Combine flour, sugar, and baking powder in a bowl
- 3
Beat egg in separate bowl, then beat in melted butter, milk, and vanilla
- 4
Combine wet and dry ingredients until completely mixed
- 5
Heat sausage according to package directions and coarsely chop into bite-sized pieces
- 6
Fold sausage pieces into batter
- 7
Scoop mixture into prepared muffin tin using cookie scoop
- 8
Bake until lightly browned around edges
- 9
Remove and allow to cool, top with maple syrup if desired
Tips
Fill empty muffin cavities with water to ensure even baking and prevent warping of the tin.
Don't overmix the batter once wet and dry ingredients are combined to keep muffins tender.
Use a cookie scoop for evenly sized muffins that bake uniformly.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 1 week
Make batter night before and refrigerate, or freeze baked muffins for up to 3 months
Serve warm with maple syrup, honey, or butter
Common Mistakes
Don't use cupcake liners as stated to prevent sticking and ensure proper browning
Fill empty muffin cavities with water to prevent uneven baking
Substitutions
Dairy-Free Swaps
General Alternatives
same prep method
FAQ
Can I use frozen sausage instead?
Yes, thaw completely and heat according to package directions before chopping and folding into batter.
How long do these keep?
Store at room temperature for 2 days or refrigerate up to 1 week. Freeze for up to 3 months.
Can I make mini muffins?
Yes, reduce baking time to 8-10 minutes and check for doneness with a toothpick.