Sausage-Cheddar Muffins

5.0
(5)
5 Reviews

Everything you love about sausage balls but revamped for breakfast.

By
Catherine Jessee
Catherine Jessee
Catherine Jessee
Catherine Jessee is an Assistant Digital Food Editor at Southern Living. She is a writer, editor, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining the Southern Living, Catherine tested and developed recipes for print and digital publications like EatingWell, Food & Wine, Real Simple, Serious Eats, Southern Living, and more.
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Published on December 16, 2023
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living Sausage Cheddar Muffins in a bowl ready to serve
Photo:

Victor Protasio; Food Stylist: Rishon Hanners; Prop Stylist: Christina Daley
Active Time:
30 mins
Total Time:
55 mins
Servings:
12

This recipe has everything you love about sausage balls but revamped for breakfast. We opt for a classic breakfast sausage, but you could easily use your favorite sausage here, like chorizo or sweet Italian.

Our favorite part of this recipe is easily the garlic-infused butter. It helps create a crispy outer edge on the muffin and a tender, moist, interior. Make sure not to skip that final sprinkling of cheese over the muffin before baking. The sharp Cheddar melts and browns, creating irresistibly crispy and cheesy edges. Serve with a couple dashes of hot sauce, and we guarantee that you’ll start your day off right.

Ingredients

  • 2 Tbsp. olive oil

  • 1 lb. breakfast sausage (such as Jimmy Dean)

  • 1 1/2 tsp. kosher salt, divided

  • 1/2 cup unsalted butter

  • 1/2 tsp. grated garlic (from 2 garlic cloves)

  • 2 large eggs

  • 1 cup whole buttermilk

  • 1 Tbsp. pure maple syrup

  • 2 cups all-purpose flour

  • 2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 8 oz. sharp Cheddar cheese, shredded (about 2 cups), divided

  • Chopped fresh chives

Directions

  1. Preheat oven to 400°F. Coat a 12-cup muffin tray with cooking spray, and set aside. Heat oil in a large nonstick skillet over medium-high. Add sausage and 1/2 teaspoon of the salt; cook, stirring often to break up meat into small crumbles, until well browned and crispy, 7 to 10 minutes. Remove from heat. Transfer sausage to a paper towel-lined plate; set aside.

  2. Microwave butter and garlic in a medium microwavable bowl on HIGH until butter is melted, about 45 seconds. Stir together to incorporate. Let cool to room temperature, about 5 minutes. Whisk in eggs, buttermilk, and maple syrup until smooth. Set aside.

  3. Whisk together flour, baking powder, baking soda, and remaining 1 teaspoon salt in a separate medium bowl. Add buttermilk mixture, cooked sausage, and 1 3/4 cups of the cheese; stir until just combined (do not overmix). Lightly coat a 1/3-cup measuring cup with cooking spray; spoon batter evenly into prepared muffin cups. Sprinkle evenly with remaining 1/4 cup cheese.

  4. Bake in preheated oven until muffins are puffed and golden brown, 22 to 25 minutes. Remove from oven. Transfer muffin tray to a wire rack; let cool 10 minutes. Gently run a knife or offset spatula around edges of each muffin; remove from tray. Garnish with chives, and serve warm. Cooled muffins may be stored in an airtight container in refrigerator up to 3 days; reheat before serving.

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