Spicy Italian Sausage Muffins
Spicy Italian Sausage Muffins are a bold and savory twist on classic baked goods, perfect for breakfast, brunch, or a flavorful snack. Packed with crumbled spicy Italian sausage, sharp cheddar cheese, and finely chopped green onions, these muffins boast a rich, hearty taste with a hint of heat, thanks to a dash of cayenne pepper. The fluffy, buttery batter comes together quickly with simple ingredients, making this recipe both delicious and easy to prepare. Each muffin is baked to golden perfection, delivering a cheesy, sausage-studded bite with every mouthful. Enjoy these straight from the oven or serve them at room temperature for a crowd-pleasing treat. With a prep time of just 15 minutes and an irresistible combination of flavors, these muffins are sure to become a go-to for gatherings or meal prep.
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Recipe Information
Ingredients
- 225 grams Italian sausage (spicy)
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Cayenne pepper
- 1 tablespoon Granulated sugar
- 180 milliliters Whole milk
- 1 large Egg
- 60 grams Unsalted butter (melted)
- 125 grams Cheddar cheese (shredded)
- 2 stalks Green onion (finely chopped)
- 2 cloves Garlic (minced)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
Heat a skillet over medium heat and cook the Italian sausage until browned and cooked through, breaking it into small crumbles with a spatula. Drain any excess grease and set aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cayenne pepper, and granulated sugar.
In a separate bowl, whisk together the milk, egg, and melted butter until well combined.
Pour the wet ingredients into the dry mixture and stir just until combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the cooked Italian sausage, shredded cheddar cheese, chopped green onion, and minced garlic into the batter until evenly distributed.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 4762 mg | 207% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 22.9 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1260 mg | 97% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
