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Sausage Breakfast Muffins

Sausage Breakfast Muffins

Servings 12 muffins

Ingredients

  • 1 pound breakfast sausage
  • 2 1/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 1/2 cup cold unsalted butter cut into small pieces
  • 1 cup milk
  • 1/3 cup plus 2 tbs. pure maple syrup separated
  • 2-3 scallions thinly sliced
  • 4 oz sharp cheddar shredded
  • 2 tbs. flakey salt optional

Instructions

  1. Heat a skillet on medium-high and cook the breakfast sausage until crumbled, browned, and cooked through. Set aside to cool and drain.

  2. Preheat your oven to 425 degrees, and generously grease a 12-cup muffin tin, or line it with paper liners. In a large bowl, stir together the flour, baking powder, and salt. Using a pastry cutter or clean hands, cut in the cold butter until the mixture resembles sand and there are small bits of butter running throughout. Using a fork or spatula, stir in the milk and 1/3 cup maple syrup until well combined. Then, fold in your sliced scallions, sausage, and the shredded cheddar cheese. The batter will be very thick and dough-like.

  3. Divide the batter evenly into your 12 muffin cups- they should be almost full to the top of the cups. Bake for 15-18 minutes, or until a toothpick comes out clean, and the tops are golden brown. While the muffins are still hot straight from the oven, brush the tops of the muffins with the remaining 2 tbs. of maple syrup. Optionally, sprinkle the tops with flakey salt Cool in the pan for 10 minutes before serving!