Sausage & Cheese Muffins

 Sausage & Cheese Muffins (Cheesy Sausage Muffins)

By tinsuf

Savory, portable, and utterly satisfying, these Sausage & Cheese Muffins bring together browned sausage, sharp cheese, and a tender, slightly buttery muffin crumb — perfect for busy mornings, brunches, or meal-prep breakfasts. This recipe yields a batch of hearty muffins that stay moist, reheat well, and deliver a balanced savory profile in every bite.
Recipe Details

    Cuisine: American / Breakfast
    Category: Breakfast, Brunch, Snack
    Keywords: sausage muffins, cheesy sausage muffins, savory muffins, make-ahead breakfast, portable breakfast
    Prep Time: 15 minutes
    Cook Time: 22 minutes
    Total Time: 37 minutes
    Yield: 12 muffins

Introduction

Welcome, culinary adventurers and breakfast enthusiasts. These Sausage & Cheese Muffins are designed to elevate the everyday morning routine without adding unnecessary fuss. Each muffin is a compact, hand-held savory cake featuring well-seasoned breakfast sausage, melty cheese, and a tender crumb that strikes an ideal balance between moistness and structure.

While the recipe is simple enough for a weekday batch, it is flexible and robust for variations — swap cheeses, add diced peppers, or fold in greens for color and nutrition. I developed this version to be both search-friendly (great keywords for food bloggers) and genuinely enjoyable at the table. As always, this recipe is provided with care by tinsuf, who favors clarity and reliable technique.

Groceries

The muffins are also an excellent candidate for make-ahead planning: bake once, refrigerate or freeze portions, and reheat for consistent results. Read on for precise measurements, step-by-step instructions, troubleshooting tips, storage guidance, and explanations of why this combination of ingredients reliably produces delicious muffins every time.
Ingredients

    1 lb (450 g) bulk breakfast sausage (mild or spicy, depending on preference)
    2 cups (240 g) all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    3/4 teaspoon fine sea salt
    1/4 teaspoon freshly ground black pepper
    2 large eggs, room temperature
    3/4 cup (180 ml) whole milk
    1/3 cup (80 ml) neutral oil (vegetable or canola) or melted unsalted butter
    1 cup (100 g) shredded sharp cheddar cheese
    1/2 cup (50 g) grated Parmesan cheese
    2 tablespoons chopped fresh chives or green onions (optional)
    Optional: 1/2 cup finely diced bell pepper or spinach, lightly sautéed and drained

Equipment & Notes

Standard 12-cup muffin tin, paper liners or nonstick spray, large skillet, mixing bowls, and a cooling rack. If using paper liners, lightly coat with cooking spray to help release the muffins cleanly after baking.

Instructions



    Preheat the oven to 400°F (200°C). Position a rack in the center of the oven and prepare a 12-cup muffin tin with paper liners or by greasing the cups.
    In a skillet over medium heat, cook the breakfast sausage, breaking it into small pieces with a spatula, until fully browned and no longer pink, about 6–8 minutes. Transfer the cooked sausage to a paper towel-lined plate to drain excess fat.
    In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper until evenly combined.
    In a separate bowl, whisk the eggs, milk, and oil (or melted butter) until smooth and homogenous.
    Pour the wet ingredients into the dry ingredients and stir gently until just combined — do not overmix; a few small lumps are okay. Overmixing develops gluten and can make muffins tough.
    Fold in the drained cooked sausage, shredded cheddar, grated Parmesan, chopped chives (if using), and any optional vegetables. Fold only until the additions are evenly distributed.
    Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow for rise. For evenly sized muffins, use a 1/3-cup scoop or an ice-cream scoop.
    Bake at 400°F (200°C) for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter).
    Remove the tin from the oven and allow the 

     muffins to cool in the tin for 5 minutes. Transfer muffins to a cooling rack to finish cooling; serve warm or at room temperature.

Troubleshooting & Consistency Tips

 Muffins are dense: Avoid overmixing the batter after adding the wet ingredients. Mix until just combined; overworked batter yields a tight crumb.
Muffins are dry: Check oven temperature (an oven thermometer helps). Also, measure

     flour by spooning it into the measuring cup and leveling with a knife instead of scooping directly from the bag.
    Muffins sink in the middle: Ensure baking powder is fresh and the oven was fully preheated. Opening the oven door early can also cause collapse.
    Greasy muffins: Drain or blot the cooked sausage well to remove excess fat before folding it into the batter, or use a leaner sausage variety.
    Cheese distribution uneven: Toss shredded cheese with a teaspoon of flour before folding into the batter; this helps prevent sinking and clumping.

Storage & Make-Ahead

Cool muffins completely before storing. Refrigerate in an airtight container for up to 4 days. For longer storage, freeze individual muffins wrapped tightly in plastic and placed in a freezer bag for up to 2 months. To reheat from refrigerated, warm in a 350°F (175°C) oven for 8–10 minutes or microwave 30–60 seconds until heated through. From frozen, unwrap and reheat in a 375°F (190°C) oven for 12–16 minutes, or microwave in 30-second increments until hot.
Why This Recipe Works

Three key culinary principles make these muffins reliably good:

    Leavening balance: The combination of baking powder and a small amount of baking soda provides immediate rise and stability; baking powder produces lift while baking soda responds to the natural acidity in the sausage and cheese to improve oven spring and browning.
    Fat and moisture distribution: Using oil or melted butter dispersed in the wet ingredients ensures an evenly tender crumb. Fat coats flour proteins, limiting gluten formation and producing a soft, moist texture.
    Flavor concentration and texture contrast: Browning the sausage concentrates savory flavors and releases flavorful fats that, when drained properly, contribute depth without greasiness. Sharp cheddar offers melty pockets, while Parmesan provides nutty umami — together they create complexity and a pleasing mouthfeel.

Expert Tips & Variations

    For a lighter texture, substitute 1/2 cup (60 g) of all-purpose flour with 1/2 cup (60 g) of fine cornmeal for a subtle corn flavor and slightly sandy crumb.
    Swap breakfast sausage for cooked diced ham or crumbled cooked bacon for different savory profiles.
    Add 1/4 teaspoon cayenne or 1/2 teaspoon smoked paprika to the dry mix for a smoky, spicy note.
    To make these gluten-free, use a 1:1 gluten-free flour blend that contains xanthan gum and adjust liquid slightly if needed (start with the listed amount and add up to 1–2 tablespoons more milk if the batter seems too thick).
    Make mini muffins: reduce baking time to 10–12 minutes and expect yield of about 24 mini muffins.

This Sausage & Cheese Muffins recipe is provided by tinsuf. If you enjoyed this savory breakfast idea, try other make-ahead breakfast recipes and share your favorite variations. Happy baking — and don’t forget to bookmark this page for easy weekday breakfasts