McGriddle Muffins

McGriddle Muffins are a fun and delicious twist on the classic fast-food breakfast sandwich—baked into muffin form. With fluffy pancake-like muffins infused with maple syrup and studded with bits of sausage, bacon, or both, these savory-sweet bites bring all the flavors of a McGriddle in a grab-and-go format.

Why You’ll Love This Recipe

I love how these muffins pack a full breakfast into one portable bite. They’re soft and sweet from the maple syrup, but with that savory, meaty kick from sausage or bacon that makes them feel hearty and satisfying. Whether I’m meal prepping for busy mornings or serving brunch for a crowd, McGriddle Muffins are always a hit and super easy to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Brown sugar

• Eggs

• Milk or buttermilk

• Maple syrup

• Unsalted butter, melted

• Cooked breakfast sausage, crumbled

• Cooked bacon, chopped (optional or in addition to sausage)

• Shredded cheddar cheese (optional, for extra richness)

Directions

1. I preheat the oven to 375°F (190°C) and grease or line a muffin tin.

2. In a large bowl, I whisk together flour, baking powder, salt, and brown sugar.

3. In another bowl, I whisk the eggs, milk, melted butter, and maple syrup until smooth.

4. I pour the wet ingredients into the dry and stir until just combined.

5. I fold in the cooked sausage, bacon (if using), and cheese (if using), mixing gently.

6. I divide the batter evenly into the muffin tin, filling each cup about ¾ full.

7. I bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the muffins cool for a few minutes in the tin before transferring to a wire rack.

Servings and timing

This recipe makes about 12 standard muffins. It takes 10 minutes to prepare and 15–18 minutes to bake, so they’re ready in under 30 minutes.

Variations

• I swap sausage for chopped ham or turkey bacon when I want something different.

• For a touch of heat, I add a pinch of cayenne or diced jalapeños to the batter.

• I’ve made mini muffin versions for bite-sized snacks—just reduce the bake time to 10–12 minutes.

• A little bit of vanilla extract in the batter adds a pancake flavor boost.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 2 months. To reheat, I microwave one muffin for about 20–30 seconds, or bake at 300°F (150°C) for 8–10 minutes to restore the texture.

FAQs

Do these taste like real McGriddles?

They absolutely have the same sweet-and-savory flavor profile—maple, meat, and muffin all in one. I think they’re even better homemade.

Can I use pancake mix instead of making the batter from scratch?

Yes, I’ve used a good-quality pancake mix and added syrup, sausage, and cheese for a shortcut version that still tastes great.

Can I make these dairy-free?

Yes, I substitute plant-based milk and dairy-free butter. Just skip the cheese or use a vegan alternative.

Can I make them ahead for meal prep?

Definitely. I bake a batch on Sunday and keep them in the fridge or freezer for easy breakfasts throughout the week.

How do I keep them moist?

I don’t overmix the batter and keep an eye on the bake time. The syrup and fat from the sausage help lock in moisture naturally.

Conclusion

McGriddle Muffins are the ultimate make-ahead breakfast: sweet, savory, and seriously satisfying. I love how they capture everything I crave in a morning meal with none of the drive-thru hassle. Whether I’m eating one on the go or serving a batch at brunch, they’re always a warm and comforting way to start the day.