Description

These McGriddle Muffins combine the sweet and savory flavors of maple syrup, bacon or sausage, and cheese into a fun and easy breakfast treat. Soft, moist, and packed with flavor, they are perfect for busy mornings or brunch gatherings. Made with a fluffy muffin base infused with maple syrup, and filled with savory meat and cheese, these muffins deliver the classic McGriddle taste in a convenient handheld form.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup buttermilk (or milk)
2 large eggs
1/4 cup melted butter
1/2 cup maple syrup

Fillings

6 slices of cooked bacon or sausage patties, chopped
1 cup shredded cheese (cheddar or American, optional)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners to prevent sticking.
Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
Mix Wet Ingredients: In another bowl, beat the eggs, then whisk in the buttermilk, melted butter, and maple syrup until fully combined and smooth.
Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined to avoid overmixing and tough muffins.
Add Bacon, Sausage, and Cheese: Carefully fold in the cooked and chopped bacon or sausage patties along with the shredded cheese if using, to evenly distribute the savory flavors.
Fill the Muffin Tin: Spoon the batter into the prepared muffin tin cups, filling each about two-thirds full to allow room for rising.
Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the muffins to cool slightly on a wire rack. For extra maple sweetness, drizzle additional maple syrup on top before serving.

Notes

You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar to achieve a similar tangy effect.
If you prefer vegetarian muffins, omit the bacon or sausage and increase cheese or add diced vegetables like bell peppers.
Use muffin liners for easy cleanup and to prevent sticking.
Serve warm for the best texture and flavor experience.
These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.