These Maple Sausage Corn Muffins are small bites of absolutely perfect flavor. These muffins are fantastic for a simple breakfast idea or use them as a quick dinner when time is short. You are going to love how amazing these sausage muffins taste.
Maple Sausage Corn Muffins
These little corn muffins are so delicious, you’ll want to eat them all. They are really easy to make and would be a great addition to any lunch or dinner. You can have them baked and ready to eat in about half an hour. You’re going to love this recipe, and so will everyone else. Make sure to put these in your favorites!
Morning Star Farms Maple Sausage patties are vegetable sausage patties, and if you haven’t had them, they’re really good, and they’re organic. They’re kept in the freezer section, and you can get them at most grocery stores. You can also use another sausage if you prefer, however, you’ll need to drain the fat off of regular sausage before topping the muffins.
- Jiffy cornbread mix– This is a great way to save time and ingredients by using a box mix. If you have a favorite cornbread muffin recipe, you can use that too.
- Egg- You will want to use a room temperature egg.
- Milk- You can use whole milk, 2%, or fat free.
- Onion- You will want to dice the onion into small pieces.
- Green Pepper- Dice the green peppers into small pieces.
- Maple syrup- I prefer real maple syrup but you can use whatever kind you have on hand.
- Butter- Always use unsalted butter so that you can control the amount of salt in the recipe.
- Morning Star Farms Maple Sausage Patties- This is a vegetarian sausage that is found in the freezer section. You can use traditional sauge if you prefer.
How to Make Sausage Corn Muffins
Place 4 sausage patties in a frying pan and cook according to the package.
In a bowl, mix together the Jiffy mix, egg, milk, onions, and peppers with the maple syrup and melted butter. Stir them together until it is combined.
Fill the cupcake pan with liners and then fill them until it is about 3/4 of the way full.
Crumble the sausage into the muffin batter.
Add a few drops of maple syrup to each muffin and then bake them for 10-12 minutes in a 350 degree oven or until they are golden brown.
Can I Make These Ahead of Time and Freeze for Later?
Yes! I love it when I can cook once and eat twice and these sausage muffins are perfect for that. After the muffins have cooled, wrap each one well in plastic wrap and place them in a freezer bag. When you are ready to enjoy the muffins, take them from the freezer and let them thaw. You can reheat them in the microwave.
Do These Need to Be Refrigerated After Cooked?
You will want to store these corn bread muffins with sausage in the refrigerator. While corn bread muffins can be stored at room temperature usually, because of the vegetarian sausage in these muffins, you want to store them in the refrigerator.
Other Easy Muffin Recipes You Will Love
Maple Sausage Corn Muffins
- Line a 12 count mini muffin tin with mini cupcake liners, and set aside.
- Place four of the Sausage patties in a non-stick skillet, and cook according to package directions until well done.
- In a medium bowl, add the Jiffy cornbread mix, 1 egg, milk, diced onion, green pepper, Maple syrup, and melted butter, and stir well until all ingredients are completely blended.
- Fill the cupcake liners about 3/4 full with the cornbread batter.
- Crumble the sausage patties, and sprinkle the crumbled sausage on top of the cornbread batter.
- Add a few drops of Maple syrup to the top of each muffin, and bake at 350 degrees for 10 - 12 minutes, or until golden brown, and cooked through.
- Serve with butter, Enjoy!
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