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Close-up of mini pancake muffins showing soft porous texture and embedded browned sausage crumbles.
FL Recipes

Sausage Pancake Muffins: The Ultimate Handheld Breakfast for Busy Mornings

These Sausage Pancake Muffins feature golden-brown, fluffy batter filled with savory browned pork sausage crumbles. Baked to a honey-gold toasted finish, they are the perfect handheld, dip-able breakfast for busy mornings or weekend brunches.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Recipe Ingredients
  • 8 oz breakfast pork sausage crumbled and browned
  • 2 cups all-purpose flour 250g
  • 2 tbsp granulated sugar 25g
  • 1 tbsp baking powder 12g
  • 1/2 tsp salt 3g
  • 1 1/2 cups whole milk 360ml
  • 1 large egg room temperature
  • 3 tbsp unsalted butter 45g, melted
  • 1/4 cup amber maple syrup 60ml, plus more for dipping

Equipment

  • 1 24-count mini muffin tin Non-stick preferred
  • 1 Large Skillet For browning sausage

Method
 

Prepare the Sausage
  1. In a skillet over medium-high heat, brown the pork sausage while breaking it into small pea-sized crumbles. Drain on paper towels.
Mix the Batter
  1. Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl, whisk milk, egg, and melted butter. Fold the wet into the dry until just combined.
  2. Gently fold the browned sausage crumbles into the pancake batter.
Bake the Muffins
  1. Fill greased mini muffin wells 3/4 full. Bake at 400°F (200°C) for 10-12 minutes until the tops are honey-gold and toasted.

Nutrition

Calories: 85kcalProtein: 3gFat: 5gFiber: 0.5g

Notes

Let the batter rest for 5 minutes for fluffier muffins.
Serve warm with a bowl of amber maple syrup for dipping.
Keyword mini breakfast muffins,pancake bites,Sausage Pancake Muffins

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