Sausage and Sage Muffin
intro
Fluffy, savory baked muffins packed with crumbled pork sausage and earthy fresh sage, ideal for grab-and-go breakfasts or quick cozy sides.
Ingredients
Steps
Cook and crumble sausage
Heat a medium skillet over medium heat (350°F/175°C). Add 225g ground breakfast sausage, breaking it apart into small crumbles with a wooden spoon as it cooks. Cook for 8-10 minutes until fully browned with no remaining pink, then transfer to a paper-towel lined plate to drain excess grease, and set aside to cool for 5 minutes.
Preheat oven and prep tins
Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper baking liners, or grease each cup generously with melted butter or nonstick cooking spray to prevent muffins from sticking during baking.
Combine dry ingredients
In a large glass mixing bowl, whisk together 240g all-purpose flour, 2 tsp baking powder, 1 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper until fully evenly combined, about 30 seconds of steady whisking.
Whisk wet ingredients
In a separate medium ceramic mixing bowl, whisk 2 large eggs until lightly beaten, then stir in 180ml whole milk, 60g melted and slightly cooled unsalted butter, and 2 tbsp finely chopped fresh sage until the mixture is smooth and uniform, about 20 seconds of gentle stirring.
Fold batter and add-ins
Pour the wet ingredient mixture into the bowl of dry ingredients, and fold gently with a rubber spatula just until no dry flour streaks remain (do not overmix, small lumps in the batter are expected and desired). Fold in the cooled, drained sausage crumbles and 113g shredded sharp cheddar cheese, distributing them evenly throughout the thick batter.
Portion and bake muffins
Scoop the batter evenly into the prepared muffin tin, filling each cup roughly 2/3 full (approximately 1/4 cup of batter per cup). Bake on the oven’s middle rack for 18-22 minutes, until the muffin tops are domed and golden brown, and a toothpick inserted into the center of a muffin comes out clean with no wet batter attached.
Cool and serve muffins
Once baked, remove the muffin tin from the oven and let the muffins rest in the tin for 5 minutes to set, then transfer them to a wire cooling rack to cool for an additional 5 minutes before serving warm.
Tips
2.Ensure cooked sausage is well-drained and cooled for 5 minutes before adding to batter: excess grease will make muffins soggy, and hot sausage can prematurely melt butter and cook eggs in the wet mixture, ruining the batter texture.
3.Store leftover muffins in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat individual muffins for 20 seconds in the microwave for a quick, portable breakfast.
OMG these are SO good! I made a double batch for my kid’s soccer team snack this weekend and every last one was gone before halftime. My kids loved them too, even my super picky 8 year old asked for seconds! The sage pairs so perfectly with the savory sausage, no weird dry texture like a lot of savory muffins I’ve tried before. Will 100% be adding these to my weekly meal prep rotation!
Made these for our family camping trip last weekend and they held up perfectly! No crumbs all over the cooler, tasted just as good warmed up over the campfire as they did fresh out of the oven. My father-in-law kept asking for the recipe the whole drive home. Only note: I added a handful of shredded cheddar because, well, when in Texas right?
Total game changer for my rushed weekday mornings! I baked these on Sunday, grabbed one on my way out the door each day, and they kept me full clear through my 10am meetings. Super easy to throw together even when I’m half asleep on meal prep Sunday, no fancy ingredients needed.
Wait has anyone tried making these with a 1:1 gluten free flour blend? I’m hosting a brunch next weekend for a few friends with celiac and these look like the perfect savory option, I just don’t wanna mess them up!
Brought these to our office potluck yesterday and people were fighting over the last one! The only thing I wish I’d done is make a little maple dipping sauce to go with them, the sweet/savory combo would be chef’s kiss.
I’m literally still learning how to not burn toast and these came out perfect first try! The instructions are so straightforward, total time really was only 35 minutes like the recipe says. My roommate thought I ordered them from a fancy brunch spot, ha. Already sent the link to my whole family group chat.
These reheat so well in the microwave for 20 seconds! I love that they’re not overly greasy like a lot of sausage breakfast breads I’ve made before. The sage adds such a nice warm, earthy note that keeps them from tasting boring.
Quick question – would this work with hot Italian sausage instead of regular breakfast sausage? I love a little kick in my savory breakfasts and have a pack of hot sausage in the fridge I need to use up.