My kids absolutely love these muffins — especially when they’re warm and the cheese is still gooey. These Sausage Cheddar Muffins are the perfect combination of hearty breakfast and satisfying snack. They’re soft inside, golden on top, and filled with pockets of melted cheddar that make every bite irresistible. I love that I can make a big batch over the weekend and have a quick breakfast ready for school mornings. What makes this recipe so special is that it’s both simple and flexible. You can switch up the ingredients based on what you have at home, and it still turns out delicious every single time.

I have made this recipe countless times, and I use freshly grated sharp cheddar because it melts perfectly and gives the muffins that rich, cheesy taste. Always avoid pre-shredded cheese since it’s coated with anti-caking agents that can change the texture. I also like to use spicy sausage for an extra punch of flavor — it balances the buttery taste beautifully.

You can serve these muffins warm with butter, a little drizzle of honey, or a spoonful of jam for a sweet-and-savory twist. They also pair wonderfully with scrambled eggs, fresh fruit, or a creamy soup. For brunches, arrange them in a basket with a linen napkin to keep them warm, and they’ll disappear in no time!

It’s Perfect For:

• Busy mornings when you need something quick but filling.
• Sunday brunch with family and friends.
• School or work lunches — they’re easy to pack.
• Road trips and outdoor picnics.
• A comforting afternoon snack with coffee or tea.

Ingredients

• 1 lb breakfast sausage (pork or turkey)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup milk
• 2 large eggs
• 1/4 cup melted butter or vegetable oil
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)

Kitchen Equipment You’ll Need

• Large mixing bowls (one for dry, one for wet ingredients)
• Whisk and rubber spatula or wooden spoon
• Skillet for browning sausage
• 12-cup muffin pan
• Measuring cups and spoons
• Muffin liners or non-stick spray
• Cooling rack

How to Make Sausage Cheddar Muffins

Step 1

Cook the sausage: In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it apart into small crumbles as it cooks. Once done, drain any excess fat using a slotted spoon and transfer the sausage to a plate lined with paper towels. Let it cool slightly while you prepare the batter.

Step 2

Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and onion powder (if using). This step helps distribute the leavening and seasoning evenly so every bite has the same balance of flavor.

Step 3

Combine wet ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter (or oil) until smooth. Make sure the butter isn’t too hot — you don’t want it to cook the eggs. The mixture should look creamy and well-blended before moving on to the next step.

Step 4

Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry mixture. Using a wooden spoon or spatula, gently stir until just combined. The batter will be slightly thick — avoid overmixing, as that can make the muffins dense.

Step 5

Add sausage and cheese: Fold in the cooked sausage and shredded cheddar cheese. Stir just enough to evenly distribute them throughout the batter, ensuring each muffin will have a delicious mix of savory sausage and melted cheese in every bite.

Step 6

Bake the muffins: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners. Scoop the batter evenly into each cup, filling about 3/4 full. Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 7

Cool and serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Serve warm for the best flavor — the cheese will still be gooey, and the muffins will have a tender, buttery texture that pairs perfectly with coffee or tea.

Tips for Making the Best Sausage Cheddar Muffins

• Cook the sausage well: Brown the sausage until there’s no pink left. It brings out the flavor and prevents a greasy muffin texture.
• Drain the grease completely: After cooking, transfer sausage to a paper towel-lined plate. Too much oil makes the muffins heavy.
• Avoid overmixing: Stir gently when combining wet and dry ingredients. Overmixing can make muffins tough instead of fluffy.
• Use freshly grated cheese: Freshly shredded cheddar melts smoothly and blends better with the batter than pre-packaged cheese.
• Customize the spice level: Use spicy sausage for a kick or mild sausage if you’re serving kids. You can even add a pinch of chili flakes.
• Don’t overfill the muffin cups: Fill each muffin cup about ¾ full to avoid overflow and ensure even baking.
• Cool slightly before serving: Allow the muffins to rest in the pan for 5 minutes — it helps them firm up and makes removing them easier.

Optional Ingredients

• Diced green onions for mild onion flavor.
• Chopped red or green bell peppers for a pop of color.
• Crumbled cooked bacon for a smoky twist.
• Spinach for extra nutrients and color.
• Mozzarella or pepper jack cheese for variation.
• A sprinkle of paprika on top before baking for a golden crust.

How to Serve Sausage Cheddar Muffins

I love serving these Sausage Cheddar Muffins warm from the oven, when the edges are crisp, and the cheese is perfectly melted inside. They look beautiful on a serving platter lined with parchment or a rustic kitchen towel. Add a small bowl of softened butter or herb spread on the side — people love to slather them while still warm.

I often serve these muffins with scrambled eggs and a side of fruit salad for a complete breakfast. They also pair beautifully with soups like tomato bisque, potato chowder, or creamy mushroom soup. The savory flavor of the sausage complements rich, comforting dishes so well.

If you’re hosting brunch or a small party, you can cut the muffins in half and serve them with cream cheese or a slice of avocado. They’re hearty enough to stand alone but versatile enough to match any meal. These muffins are also perfect for school lunches — just wrap them individually, and they stay soft until lunchtime.

Is Sausage Cheddar Muffins Healthy?

These muffins are a satisfying balance of protein, carbs, and fat, making them a more wholesome breakfast option than sugary pastries. Sausage gives them protein and flavor, while cheddar provides calcium and richness.

If you want to make them lighter, use turkey sausage or part-skim cheese, and swap half the flour with whole wheat. You can also add vegetables like spinach or bell peppers to make them more nutrient-dense without losing flavor.

Variations and Substitutions

• Turkey Sausage Muffins: Use turkey sausage for a leaner version that’s still moist and flavorful. Great for calorie-conscious eaters.
• Gluten-Free Muffins: Substitute all-purpose flour with a gluten-free baking blend. The texture stays soft if you don’t overmix.
• Jalapeño Cheddar Muffins: Add diced jalapeños for a bold, spicy version — perfect for those who love a little heat.
• Bacon and Chive Muffins: Replace sausage with bacon and toss in fresh chives for a smoky, aromatic flavor.
• Veggie Boost Muffins: Add chopped spinach, zucchini, or bell peppers to increase fiber and vitamins.
• Mini Muffins: Use a mini muffin pan for bite-sized snacks — ideal for parties or lunchboxes.
• Herb-Infused Muffins: Add dried thyme, rosemary, or parsley for a fragrant, bakery-style twist.
• Maple Breakfast Muffins: Drizzle a little maple syrup into the batter for a sweet-salty balance that’s surprisingly delicious.

How to Store and How to Reheat

Let the muffins cool completely before storing. Keep them in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer bag for up to 2 months.

To reheat, microwave a muffin for 15–20 seconds if refrigerated or 45 seconds if frozen. For crisp edges, warm them in the oven at 350°F (175°C) for about 8–10 minutes. They’ll taste freshly baked and fill your kitchen with that same comforting aroma.

Frequently Asked Questions About Sausage Cheddar Muffins

Can I make the batter ahead of time?
Yes, you can mix the batter and refrigerate it overnight. Before baking, stir lightly and bring it to room temperature so it rises evenly in the oven.

Can I use different kinds of cheese?
Definitely! While sharp cheddar is classic, you can experiment with gouda, Monterey Jack, or even a blend of mozzarella and parmesan for a different texture and taste.

How do I prevent the muffins from sticking to the pan?
Grease your muffin tin generously or use paper liners. If you prefer crisp edges, skip liners and lightly coat with butter or non-stick spray.

Can I add vegetables to the recipe?
Yes! Finely diced bell peppers, spinach, or onions add extra color, nutrients, and flavor. Just make sure to drain any moisture before adding them.

Sausage Cheddar Muffins Recipe

Recipe by Maria MeyerCourse: Breakfast / SnackCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Calorieskcal

Enjoy the ultimate comfort breakfast with this easy Sausage Cheddar Muffins Recipe — soft, cheesy, and packed with savory sausage flavor. Perfect for quick mornings, brunch, or meal prep. Learn tips, variations, and storage ideas for these hearty homemade muffins!

Ingredients

• 1 lb breakfast sausage (pork or turkey)

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 1/2 cups shredded sharp cheddar cheese

• 1 cup milk

• 2 large eggs

• 1/4 cup melted butter or vegetable oil

• 1/4 teaspoon garlic powder (optional)

• 1/4 teaspoon onion powder (optional)

Directions

• Cook the sausage: In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it apart into small crumbles as it cooks. Once done, drain any excess fat using a slotted spoon and transfer the sausage to a plate lined with paper towels. Let it cool slightly while you prepare the batter.
• Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and onion powder (if using). This step helps distribute the leavening and seasoning evenly so every bite has the same balance of flavor.
• Combine wet ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter (or oil) until smooth. Make sure the butter isn’t too hot — you don’t want it to cook the eggs. The mixture should look creamy and well-blended before moving on to the next step.
• Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry mixture. Using a wooden spoon or spatula, gently stir until just combined. The batter will be slightly thick — avoid overmixing, as that can make the muffins dense.
• Add sausage and cheese: Fold in the cooked sausage and shredded cheddar cheese. Stir just enough to evenly distribute them throughout the batter, ensuring each muffin will have a delicious mix of savory sausage and melted cheese in every bite.
• Bake the muffins: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners. Scoop the batter evenly into each cup, filling about 3/4 full. Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
• Cool and serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Serve warm for the best flavor — the cheese will still be gooey, and the muffins will have a tender, buttery texture that pairs perfectly with coffee or tea.