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–+ servings
MEL'S EASY KITCHEN

Maple Cheddar Turkey McGriddle Muffins

Sweet maple, savory turkey sausage and dairy-free cheddar in easy gluten-free breakfast muffins. Make a batch for quick weekday breakfasts.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 regular muffins
Meal: Breakfast
By: Melanie

Equipment

  • Muffin pan and liners
  • Skillet
  • Whisk
  • Mixing bowl
  • Measuring cups and spoons
  • Food thermometer

Ingredients

  • 1 lb Jennie-O turkey sausage
  • 3/4 tsp rubbed sage
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt only if needed
  • 1/8 tsp red pepper flakes optional
  • 2 cups gluten-free, dairy-free protein pancake or muffin mix
  • 2 large eggs
  • 3/4 cup dairy-free milk or water
  • 3/4 tsp maple extract
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 3/4 cup shredded cheddar cheese or dairy-free cheddar cheese

Instructions

  • Heat the oven to 375°F. Grease a regular or mini muffin pan. The base recipe makes 12 regular muffins or 36 mini muffins.
  • Brown the turkey sausage in a skillet, breaking it into small crumbles, until it reaches 165°F. Stir in sage, garlic powder, onion powder, pepper and optional red pepper flakes; add salt only if needed. Drain excess liquid.
  • Whisk the eggs, dairy-free milk, maple extract, vanilla and maple syrup in a large bowl. Stir in the pancake or muffin mix and cinnamon just until combined.
  • Fold in the cooked sausage and dairy-free cheddar. Divide among the prepared muffin cups, filling each about three-quarters full.
  • Bake regular muffins for 16–20 minutes or mini muffins for 13–16 minutes, until set and lightly golden. The centers should be cooked through.
  • Cool in the pan for 5 minutes, then transfer to a rack. For the meal-plan breakfast, serve 3 regular muffins or 9 mini muffins.

Nutrition per serving

Calories: 167kcal | Carbohydrates: 15g | Protein: 11g | Fat: 7g | Fiber: 0.8g

Notes

The batter should be thick and scoopable. If dry, add dairy-free milk 1 tablespoon at a time; if too thin, add 1–2 tablespoons of mix. Use a mix explicitly made without gluten or dairy for this version.
Nutrition is the supplied meal-plan estimate per regular muffin. Three regular muffins provide approximately 501 calories, 33 g protein, 45 g carbohydrates and 21 g fat. Each mini muffin is about one-third of a regular muffin.
Refrigerate up to 4 days or freeze up to 2 months. Reheat leftovers to 165°F. This is a homemade copycat-style recipe, not affiliated with McDonald’s.
Fiber is estimated per regular muffin using two cups (228 g) of King Arthur gluten-free protein pancake mix for 12 muffins. Other dry mixes will give different values.
Cheese options: Choose the dairy-free cheese if needed, and check the other ingredients for your dietary needs. Nutrition shown uses the original dairy-free cheese; another product changes the estimate. Flavor, texture and melting can vary by product.