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When it comes to breakfast, few things are as universally loved as muffins. They are convenient, portable, and can be as sweet or savory as you desire. Breakfast muffins, in particular, hold a special place in the hearts of many, offering a delightful way to start the day without sacrificing flavor for convenience. Among the myriad of breakfast options, Mini Breakfast Sausage Corn Muffins stand out as a perfect blend of taste and practicality. This recipe marries the savory notes of breakfast sausage with the sweetness of corn, all wrapped up in a fluffy muffin that’s easy to grab on the go.

Mini Breakfast Sausage Corn Muffins

Start your day with the delightful Mini Breakfast Sausage Corn Muffins! These easy-to-make muffins blend the savory flavor of breakfast sausage with the sweetness of corn, creating a perfect on-the-go breakfast. Ideal for busy mornings or brunch gatherings, they are wholesome, portable, and incredibly tasty. Made from fresh ingredients and simple steps, these muffins are versatile and suitable for meal prep, ensuring you enjoy a delicious breakfast anytime.
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon black pepper

1 cup milk

2 large eggs

¼ cup unsalted butter, melted

1 cup cooked breakfast sausage, crumbled (can use links or patties)

½ cup shredded cheddar cheese

¼ cup sliced green onions (optional)

Cooking spray or muffin liners

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare your muffin tins by lightly greasing them with cooking spray or lining them with muffin liners to prevent sticking.

    Combine Dry Ingredients: In a spacious mixing bowl, thoroughly whisk together the cornmeal, all-purpose flour, baking powder, salt, and black pepper. This step ensures that the leavening agents are evenly distributed throughout the flour mixture.

      Mix Wet Ingredients: In a separate bowl, combine the milk, eggs, and melted butter. Whisk these ingredients together until the mixture appears frothy and homogenous, allowing for a smooth batter.

        Combine Mixtures: Carefully pour the wet mixture into the bowl containing the dry ingredients. Stir gently using a spatula or wooden spoon just until everything is combined. It's crucial not to over-mix; a few lumps in the batter are perfectly fine and will result in a fluffier muffin.

          Add Fillings: Gently fold in the crumbled breakfast sausage, shredded cheddar cheese, and sliced green onions (if using). Ensure that these additions are evenly mixed throughout the batter for balanced flavor in every muffin.

            Fill Muffin Tins: Using a spoon or a small ice cream scoop, portion the batter into the prepared muffin tins, filling each cup approximately two-thirds full. This allows room for the muffins to rise while baking.

              Bake: Place the muffin tin in the preheated oven and bake for about 15 to 20 minutes. The muffins are done when they turn a lovely golden brown and a toothpick inserted into the center of a muffin comes out clean.

                Cool and Serve: After removing the muffins from the oven, let them sit in the pan for about 5 minutes. Then carefully transfer them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature, making them perfect for breakfast on the go!

                  Storing Leftovers: If you have any muffins left, store them in an airtight container in your refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the microwave for a quick and delightful breakfast treat!

                    Prep Time: 15 mins | Total Time: 35 mins | Servings: Makes 12 muffins

                      Presentation Tips: Arrange the muffins on a serving platter and garnish with additional sliced green onions for a pop of color. Consider serving them alongside a small bowl of salsa or hot sauce for an extra kick!