Maple Sausage Pancake Muffins

Name: Maple Sausage Pancake Muffins (High-Protein)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups protein pancake mix; 1 1/2 cups water; 1 cup cooked breakfast sausage, crumbled; 1 cup shredded cheddar cheese; 1/4 cup maple syrup; cooking spray

Maple Sausage Pancake Muffins are savory-sweet, high-protein breakfast muffins combining cooked sausage, cheddar cheese, and a maple syrup topping in one portable package. They freeze exceptionally well, making them ideal for meal prep.

🌍American 🏷️Breakfast muffins 🏷️Sausage muffins 🏷️Pancake muffins 🏷️Maple sausage Cheddar cheese

🏷️

🏷️Sweet and savory

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TikTok

Total

25 min

Servings

12

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 cups protein pancake mix
1 1/2 cups water
1 cup cooked breakfast sausage, crumbled
1 cup shredded cheddar cheese
1/4 cup maple syrup
cooking spray

6 Ingredients

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Instructions

1
Preheat oven to 400°F (200°C).
2
In a large bowl, combine the protein pancake mix, water, crumbled cooked sausage, and shredded cheddar cheese.
3
Mix with a fork or spatula until just combined. Do not overmix.
4
Generously spray a 12-cup muffin tin with cooking spray.
5
Spoon the batter evenly into the prepared muffin cups.
6
Drizzle maple syrup over the top of the batter in each cup.
7
Bake for 20 minutes, or until golden brown and cooked through.
8
Let the muffins cool in the tin for a few minutes before removing.

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Tips & Notes

Pro tips

Crumble sausage into small, even pieces before folding into batter so it distributes throughout the muffins and doesn't clump.
Pour maple syrup topping after filling cups with batter but before baking so it caramelizes slightly during cooking and adheres evenly.
Let batter rest for 2–3 minutes after mixing to allow the protein pancake mix to fully hydrate, resulting in a more tender crumb.
Don't overfill muffin cups; fill only to three-quarters full to prevent overflow and ensure even browning on top.

Substitutions

Protein pancake mix → all-purpose flour (2 cups) + baking powder (1 tbsp) + salt (½ tsp) for regular texture, but loses protein content
Breakfast sausage → ground turkey sausage or cooked diced ham (note: adjust salt to taste if using ham)
Cheddar cheese → gruyère, smoked gouda, or monterey jack (note: avoid fresh soft cheeses)
Maple syrup → honey or agave nectar (note: adds different flavor profile but similar sweetness)

Storage & make-ahead

Store cooled muffins in an airtight container in the refrigerator for up to 4 days, or freeze individually for up to 3 months. Reheat thawed muffins in a 350°F oven for 8–10 minutes.

Equipment

12-cup muffin tin · muffin liners (optional but recommended)

Common Questions

Can I make these muffins ahead and freeze them?

Yes. Cool completely, wrap individually in plastic wrap, and freeze up to 3 months. Reheat in a 350°F oven for 8–10 minutes or microwave for 60–90 seconds.

Can I use regular all-purpose flour instead of protein pancake mix?

Yes, but use 2 cups all-purpose flour mixed with 1 tablespoon baking powder and ½ teaspoon salt. You'll lose the protein boost, and texture may be slightly denser.