A copycat-inspired, protein-boosted breakfast muffin with cornmeal, maple syrup, crumbled sausage, and melted cheddar. About 14g of protein per muffin.
Yields12 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
Dry Ingredients
1cupall-purpose flour (about 125g)
½cupyellow cornmeal (about 60g)
½cupvanilla or unflavored whey protein powder (about 55g)
2tspbaking powder
½tspbaking soda
½tspsalt
Wet Ingredients
2large eggs
1cupbuttermilk
¼cupmaple syrup
3tbspbutter, melted
1tspmaple extract (optional)
Mix-Ins
8ozbreakfast sausage, cooked and crumbled (about 225g)
1cupshredded cheddar cheese
1
Preheat and cook sausage. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Cook the sausage in a skillet over medium heat, breaking into crumbles, 6–8 minutes until browned through. Drain and cool slightly.
2
Mix dry ingredients. Whisk together flour, cornmeal, protein powder, baking powder, baking soda, and salt in a large bowl.
3
Mix wet ingredients. In a separate bowl, whisk eggs, buttermilk, maple syrup, melted butter, and maple extract until fully combined.
4
Combine. Pour the wet ingredients into the dry ingredients. Stir just until no streaks of flour remain.
5
Fold in mix-ins. Fold in the cooked sausage and shredded cheese, reserving a small amount of each for topping.
6
Bake. Divide batter among muffin cups, filling each about 3/4 full. Top with reserved sausage and cheese. Bake 16–20 minutes until golden and a toothpick comes out clean.
7
Cool and serve. Cool 5 minutes in the tin, then transfer to a wire rack. Drizzle with extra maple syrup if desired.
Nutrition Facts
12 servings
Serving size
1 muffin
Amount per serving
Calories210
% Daily Value *
Total Fat10g13%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol65mg22%
Sodium380mg17%
Total Carbohydrate16g6%
Dietary Fiber 1g4%
Total Sugars 6g
Protein14g
Potassium140mg3%
* The % Daily Value (DV) 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.
Ingredients
Dry Ingredients
1cupall-purpose flour (about 125g)
½cupyellow cornmeal (about 60g)
½cupvanilla or unflavored whey protein powder (about 55g)
2tspbaking powder
½tspbaking soda
½tspsalt
Wet Ingredients
2large eggs
1cupbuttermilk
¼cupmaple syrup
3tbspbutter, melted
1tspmaple extract (optional)
Mix-Ins
8ozbreakfast sausage, cooked and crumbled (about 225g)
1cupshredded cheddar cheese
Directions
1
Preheat and cook sausage. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Cook the sausage in a skillet over medium heat, breaking into crumbles, 6–8 minutes until browned through. Drain and cool slightly.
2
Mix dry ingredients. Whisk together flour, cornmeal, protein powder, baking powder, baking soda, and salt in a large bowl.
3
Mix wet ingredients. In a separate bowl, whisk eggs, buttermilk, maple syrup, melted butter, and maple extract until fully combined.
4
Combine. Pour the wet ingredients into the dry ingredients. Stir just until no streaks of flour remain.
5
Fold in mix-ins. Fold in the cooked sausage and shredded cheese, reserving a small amount of each for topping.
6
Bake. Divide batter among muffin cups, filling each about 3/4 full. Top with reserved sausage and cheese. Bake 16–20 minutes until golden and a toothpick comes out clean.
7
Cool and serve. Cool 5 minutes in the tin, then transfer to a wire rack. Drizzle with extra maple syrup if desired.
AuthorEmma food bloggerDifficultyIntermediate
