Sausage Corn Muffins

These savory corn muffins bake bulk sausage right into the batter, so every bite has that porky, seasoned richness running through it. The cornmeal gives them a slightly gritty, rustic crumb while the flour keeps them tender enough to pull apart easily.

Mixing the dry ingredients first before adding the wet is the standard muffin method, and it matters here because overmixing cornmeal batters makes them tough. Stir just until everything comes together and the sausage is distributed. A few lumps are fine.

Fill each cup two-thirds full, not to the top. These rise quite a bit thanks to the baking powder, and overfilling means muffin tops that spill over and fuse together.

The sausage should be raw bulk sausage mixed into the batter, not pre-cooked. It cooks through during the 25-minute bake and releases its fat and seasoning into the surrounding cornbread, which is what makes these taste so much richer than plain corn muffins.

Kitchen Tips

• Grease the muffin pan well, or use paper liners. The sausage fat can make sticking worse than with plain muffins.
• Break the bulk sausage into small, pea-sized crumbles as you mix. Large chunks create uneven baking and soggy pockets.
• Test with a toothpick at 25 minutes. The muffins should be golden brown on top and come out clean in the center.
• Serve warm with butter and honey for breakfast, or alongside chili or soup for dinner.

Variations

• Add diced jalapenos and shredded cheddar for a spicy, cheesy corn muffin.
• Use maple-flavored breakfast sausage for a sweet-savory twist.
• Stir in a handful of corn kernels for extra crunch and sweetness.