Ingredients
All-purpose flour 1½ cups
Protein powder (vanilla or unflavored) ½ cup
Baking powder 1 tablespoon
Granulated sugar 2 tablespoons
Salt ½ teaspoon
Large eggs 2
Milk (whole or 2%) 1¼ cups
Melted unsalted butter ¼ cup
Pure vanilla extract 1 teaspoon
Cooked breakfast sausage, crumbled 1 pound
Maple syrup (for serving) Optional
Instructions
1. Preheat Oven and Prepare Muffin Tin: First, preheat your oven to 375°F (190°C). Then, generously grease a 24-cup mini muffin tin with butter or non-stick spray. Alternatively, line it with mini paper liners. Proper greasing prevents sticking and ensures easy removal.
2. Cook the Sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon as it browns. Cook until no pink remains, typically 5-7 minutes. Drain any excess grease thoroughly and set the cooked sausage aside to cool slightly.
3. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, protein powder, baking powder, granulated sugar, and salt. Make sure to whisk well to eliminate any lumps and evenly distribute the baking powder. This creates a light and airy base for your muffins.
4. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Whisk until everything is well combined and smooth.
5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. A few lumps are perfectly fine; overmixing will lead to tough muffins. You want a thick, pourable batter.
6. Fold in Sausage: Gently fold the cooled, crumbled breakfast sausage into the batter. Ensure the sausage is evenly distributed throughout the batter.
7. Fill Muffin Tin: Using a small spoon or a mini cookie scoop, fill each prepared mini muffin cup about two-thirds full with the batter. Do not overfill, as they will rise.
8. Bake: Place the muffin tin in the preheated oven. Bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. Cool: Remove the muffin tin from the oven. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy on the bottom.
10. Serve: Serve warm, perhaps with a drizzle of maple syrup, or store for later. Enjoy your delicious High-Protein Pancake Sausage Mini Muffins!
Notes
Pro Tips for Success: Avoid overmixing the batter. Drain the sausage grease well. Grease the muffin tin thoroughly. Fill cups only two-thirds full. Do not open the oven door during the first 10 minutes. Cool muffins in the pan for 5 minutes before transferring to a wire rack.
Storage & Reheating: Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2-3 months. Reheat refrigerated muffins in microwave for 20-30 seconds or in a toaster oven at 350°F for 5-7 minutes. From frozen, microwave for 45-60 seconds or bake at 350°F for 10-15 minutes.
Variations: For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use non-dairy milk and plant-based butter. Try adding finely chopped vegetables like bell peppers or spinach, or shredded cheese. For a sweeter version, increase sugar to 3-4 tablespoons and add blueberries or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 135
- Sugar: 2.5 g
- Sodium: 290 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 35 mg