Sausage Muffins

Sausage muffins are breakfast and a carb wrapped into one handheld. A cornbread-style batter packed with crumbled sausage and Parmesan bakes up golden-topped and tender inside, perfect for grabbing on the way out the door.

The cornmeal-flour blend is the detail that matters. Equal parts give you enough structure to hold the sausage without the muffin turning dense or gritty like straight cornbread. A bit of sugar balances the saltiness of the meat and cheese without tipping into sweet territory.

Mix the wet into the dry just until moistened, a few streaks of flour are fine. Overmixing develops gluten and gives you tough, tunnel-filled muffins. The lumpy batter is the sign you did it right.

Kitchen Tips

• Brown and drain the sausage thoroughly so the muffins don’t end up greasy.
• Cool the cooked sausage before folding it in, hot meat will scramble the eggs.
• Fill muffin cups two-thirds full for high, domed tops.
• Freeze extras in a zip-top bag, they reheat in 30 seconds in the microwave.

Variations

• Swap Parmesan for sharp cheddar for a more classic breakfast flavor.
• Use spicy chorizo or maple breakfast sausage for different flavor directions.
• Fold in a chopped jalapeno or a handful of corn kernels for Tex-Mex flair.