Cheesy Sausage Muffins - Master Cookbook Recipe # 150
What makes these muffins special is the "treasure" of cream cheese cubes tucked inside the savory buttermilk batter. By using both mild and sharp cheddar along with the sausage, you get a depth of flavor that pairs perfectly with the slight tang of the buttermilk.
This is recipe #150 in Tammy’s Master Cookbook.
Ingredients
- 1 cup self-rising flour
- 1/3 lb. sausage (Swaggerty’s Farm recommended)
- 1/4 cup salted butter (room temperature)
- 1/4 cup mild cheddar cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 3 oz. cream cheese, cubed
- 2 large eggs
- 2/3 cup buttermilk
- 1/8 cup chopped onion or green onion (optional)
Instructions
- Brown Sausage: In a skillet over medium-high heat, brown the sausage until fully cooked. If you're using onions, add them to the skillet while the sausage browns. Drain any excess grease.
- Mix Base: In a medium bowl, blend the room-temperature butter with the self-rising flour, both cheddar cheeses, the beaten eggs, and the buttermilk.
- Fold in Extras: Stir the cooked sausage (and onions) into the batter. Gently fold in the cream cheese cubes,you want them to stay in little pockets rather than melting completely into the batter.
- Fill: Spoon the mixture into greased muffin tins. You can make 24 mini muffins or 12 regular-sized muffins.
- Bake:
- For mini muffins, bake at 375°F for 25 minutes.
- For regular muffins, bake at 375°F for 30 minutes.
- Serve: Let them cool slightly in the pan before removing.
Notes
Tammy’s Tip: "Don't over-mix the cream cheese! You want to find those little warm, melty chunks of cream cheese when you bite into the muffin. These freeze up just beautifully, too,just pop one in the microwave for a few seconds for a quick breakfast that'll stick to your ribs!"
Recommended Products:
As an Amazon Associate, Collard Valley Cooks earns from qualifying purchases.
Nutrition Facts
Calories
184Fat
13 gSat. Fat
7 gCarbs
9 gFiber
0 gNet carbs
9 gSugar
1 gProtein
7 gSodium
205 mgCholesterol
66 mg