McGriddle Muffins
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There’s nothing better than a homemade breakfast that tastes like your favorite drive-thru order, and these Copycat McGriddle Muffins deliver just that. With savory sausage, fluffy pancake mix, melty cheddar cheese, and a touch of real maple syrup, every bite has that classic sweet-and-savory flavor people love about McDonald’s McGriddles.
The best part? They’re baked into portable muffins that are easy to make ahead, freeze, and reheat for busy mornings.
If you’ve been looking for a McGriddle muffins recipe that’s simple, family-friendly, and doesn’t require a long list of ingredients, this is it.
Scroll down and I’ll walk you through exactly how to make them, plus a few easy variations to customize your batch for your own family.
Ingredients for Homemade McGriddle Muffins
- 1 lb ground sausage – Brown it fully and drain the grease. A classic breakfast sausage works, or you can use spicy sausage for more flavor.
- 2 cups pancake mix – Just the standard add-water kind.
- 1 ½ cups water
- ¼ cup real maple syrup – Real maple syrup makes a difference here. Pancake syrup will work in a pinch, but it tends to taste artificial after baking.
- 1 cup shredded cheddar cheese – Sharp cheddar gives the best flavor, but Colby Jack or pepper jack are good options too.
How to Make McGriddle Muffins
This recipe makes 12 muffins.
Preheat oven to 400°F. (Reduce to 375°F if using a dark pan.) Grease a 12-cup muffin tin with nonstick spray. In a large bowl, stir together pancake mix and water until just combined.
Stir in the cooked sausage, maple syrup, and cheddar cheese until they are evenly distributed.
Use a 3-tablespoon scoop to fill each muffin cup.
Bake for 12 to 15 minutes, until golden brown and a toothpick inserted comes out clean. Like most muffins, these are best eaten while still warm.
If you’re into copycat recipes, these McDonald’s Chicken Nuggets are another fun one to try at home.
Recipe Tips and Variations
If you want to make these McGriddle muffins a little heartier, try swapping the regular pancake mix for a protein version, which gives you a denser muffin with extra staying power.
For anyone missing the full McGriddle experience, these pair perfectly with scrambled eggs or you can tuck a small cooked egg patty right into the muffin for a more complete copycat.
And since they store and reheat so well, they’re an easy make-ahead breakfast option for busy mornings or meal prep. See below on tips for storing.
How to Store and Reheat McGriddle Muffins
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let muffins cool completely before wrapping individually and freezing. They will keep up to 2 months. Cooling first prevents ice crystals from forming, which helps them reheat better.
- Reheat: Wrap in slightly damp paper towel and microwave for 20ish seconds until warmed through.
McGriddle Muffins FAQs
Do McGriddle muffins taste like McDonald’s McGriddles?
Pretty close. You get the same sausage, pancake, and maple flavor in every bite. The only thing missing is the egg, which you can add.
Can I make these ahead of time?
Yes. I often double the recipe and freeze half of it. They hold up well when reheated, especially if you wrap them individually before freezing.
Do they compare to the drive-thru version?
They are a little lighter than the fast-food version, as they are not as greasy, which actually helps them reheat without becoming soggy. Using real maple syrup also gives them a more authentic flavor.
More Easy Breakfast Recipes
If you enjoyed these McGriddle muffins, here are more breakfast favorites to check out:
- Blueberry Pancake Bites – Bite-sized and perfect for kids or on-the-go mornings.
- Sausage Cheese Balls – A savory classic that works for breakfast or appetizers.
- Sheet Pan Eggs – An easy way to make eggs for a crowd, great for sliding into breakfast sandwiches.
- Easy Breakfast Ideas for a Crowd – A roundup of reader-favorite recipes when you need to feed a group.
McGriddle Muffins Recipe
Equipment
- muffin tin
Ingredients
- 1 lb. ground sausage browned and grease drained
- 2 cups pancake mix
- 1 ½ cups water
- ¼ cup real maple syrup
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F (or reduce to 375°F if using a dark pan). Grease a 12-cup regular muffin tin with nonstick spray.
- In a large bowl, combine pancake mix and water until just blended.
- Stir in cooked sausage, maple syrup, and cheddar cheese until evenly distributed.
- Use a 3-tablespoon portion scoop to divide batter into the prepared muffin tin.
- Bake for 12–15 minutes, until the tops are golden brown and a toothpick comes out clean. Serve warm.
Notes
- For extra protein, try using a protein pancake mix.
- Pair with scrambled eggs for a true McGriddle-style breakfast.
- These reheat well. Just store in the fridge up to 4 days or freeze for meal prep.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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