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Close-up of golden brown Mini Sausage Pancake Muffins on a white plate.

Mini Sausage Pancake Muffins

These mini sausage pancake muffins are a fun and easy breakfast or brunch option. They combine the flavors of fluffy pancakes and savory sausage in a convenient, bite-sized muffin form.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup milk
  • 2 tablespoons melted butter
  • 8 ounces cooked breakfast sausage crumbled

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Grease or line a mini muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the egg, milk, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the crumbled cooked sausage.
  6. Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
  7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

You can use any type of cooked breakfast sausage. For a sweeter variation, you can add a tablespoon of maple syrup to the batter.

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