Small Batch Sausage Muffins
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A plate of warm, freshly baked Small Batch Sausage Muffins is one thing that brings joy to any meal or snack time. These savory delights are crowd-pleasers and make for an ideal treat that satisfies the taste buds without much hassle.
Serve these with Cottage Cheese Casserole, eggs, soft scrambled eggs, and fruit salad.
Small Batch Sausage Muffins
Taste and Texture:
These muffins boast a delightful blend of flavors and textures. They have a fluffy, moist interior complemented by the gooey melted cheddar cheese. The hint of red pepper adds a spicy note. And let’s not forget the star of the show – the savory sausage, adding a rich and satisfying flavor in every bite.
Ingredients
The small batch sausage muffins full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Flour
- sugar
- baking powder
- ground cayenne pepper
- Salt, optional. This depends on how salty the cheese and sausage are.
- cheddar cheese or any melty cheese
- buttermilk
- egg
- Breakfast sausage. I used pork sausage, but you can use chicken or turkey.
Sausage Muffins Cooking Tips:
Preheat oven to 375 degrees F and grease a regular muffin pan or use cupcake liners.
Making these muffins is a breeze. Start by preheating your oven and greasing your muffin tin lightly.
Whisk together the dry ingredients – flour, sugar, baking powder, cayenne pepper, and salt.
Next, stir in the shredded cheddar cheese.
In a separate bowl, combine the buttermilk and egg, then add this mixture to the dry ingredients. Fold in the cooked and drained sausage until evenly distributed.
Spoon the batter into the muffin tin, filling each cup about two-thirds full, and bake for 20 to 25 minutes or until they turn golden brown and a toothpick inserted in the center comes out clean.
Personally, I think they’re best when eaten warm!
Small Batch Sausage Muffins FAQ:
Absolutely! Once baked and cooled, you can freeze these muffins in an airtight container or resealable plastic bags for up to three months. Just thaw them in the fridge or at room temperature and reheat them in the oven or microwave for a quick, tasty snack.
Certainly! While cheddar cheese adds its unique flavor, experiment with other cheeses like cheddar, mozzarella, or a cheese blend that suits your taste preferences.
Sure! You can omit the sausage entirely or replace it with vegetarian sausage or other meat alternatives to create a meat-free version while still enjoying the delightful flavors of these muffins.
More like these sausage muffins
Enjoy these recipes, too: SMALL BATCH CHOCOLATE CHIP MUFFIN RECIPE, SMALL BATCH PEANUT BUTTER COOKIES, SMALL BATCH BLUEBERRY MUFFIN RECIPE, Small Batch Cheddar Biscuits (large batch included), and Soft Batch Cream Cheese Chocolate Cookie Recipe.
These small batch sausage muffins are versatile and can be enjoyed for breakfast, brunch, as a side dish, or simply as a tasty snack. They’re perfect for gatherings or as a quick bite on the go. So, try this recipe and treat yourself to a scrumptious homemade delight that will surely become a favorite in your kitchen repertoire!
Small Batch Sausage Muffins
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Save To Your Recipe BoxIngredients
- ¾ cup self-rising flour
- 1 teaspoon sugar
- ½ tablespoon baking powder
- ⅛ teaspoon ground cayenne pepper
- ⅛ teaspoon salt optional. This depends on how salty the cheese and sausage are.
- 2 cups cheddar cheese shredded
- ½ cup buttermilk
- 1 large egg
- ½ pound breakfast sausage cooked and drained
Instructions
- Preheat oven to 375 degrees F and grease a regular muffin pan.
- For the muffins: Whisk together dry ingredients, then stir in cheese.
- In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
- Bake at 375 degrees for 20-25 minutes. Best when eaten warm!
Notes
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- 1 and 1/2 cups self-rising flour
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- 1/2 tablespoon sugar
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- 1/2 tablespoon baking powder
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- 1/4 teaspoon ground cayenne pepper
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- 1/4 teaspoon salt, optional. This depends on how salty the cheese and sausage are.
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- 3 cups cheddar cheese, shredded
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- 1 cup buttermilk
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- 1 large egg
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- 1 pound sausage cooked and drained
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