Sausage Corn Muffins
Sausage Corn Muffins are savory, moist, and flavorful treats combining sausage, corn, and a tender muffin base, perfect for breakfast, brunch, or snack time. They appeal to meat lovers and corn fans alike.
Ingredients
Instructions
- Grease the bottoms of 12 muffin cups or line with paper baking cups.
- Beat the eggs slightly in a mixing bowl.
- Stir in baking mix, cornmeal, milk, salt, and mustard until just moistened.
- Fold in the drained corn and cooked sausage.
- Divide the batter evenly into the prepared muffin cups.
- Bake at 400°F (200°C) until golden brown, about 20 to 22 minutes.
- Serve hot.
Tips & Substitutions
For added flavor, consider incorporating diced bell peppers or jalapeños into the batter. You can substitute the bulk pork sausage with turkey sausage for a lighter option or use a vegetarian sausage for a meatless version. Ensure the corn is fully drained to prevent excess moisture in the muffins. These muffins are also a great way to use up leftover sausage from other dishes like Appetizer Pork Dogs.
Serving Suggestions
Serve these sausage corn muffins warm, perfect for breakfast or as a hearty snack. They pair beautifully with a side of scrambled eggs or fresh fruit for breakfast, or can be enjoyed alongside a salad for lunch. Consider serving them with a dollop of salsa or your favorite hot sauce for an extra kick, enhancing the flavors of this comforting dish.
Storage & Reheating
Store any leftover sausage corn muffins in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them for about 30 seconds, or until warm. For a crispier texture, you can reheat them in the oven at 350°F (175°C) for about 10 minutes, which will restore their freshly baked quality.
Nutrition & Diet Analysis (per serving)
Each serving of Sausage Corn Muffins contains roughly 257 calories, with 6g protein, 44g carbohydrates, and 7g fat. It is a good source of protein (11% of the Daily Value), calcium (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 835mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld. Alternatively, you can bake the muffins and freeze them for up to 2 months. Just reheat them in the oven or microwave when ready to serve.
What can I use instead of baking mix?
If you don't have baking mix, you can create a substitute by combining 2 cups of all-purpose flour with 1 tablespoon of baking powder and 1/2 teaspoon of salt. This homemade mix works well in this recipe and will yield similar results.
Can I add cheese to the muffins?
Absolutely! Adding shredded cheese, such as cheddar or pepper jack, can enhance the flavor and provide a delicious cheesy texture. Fold in about 1 cup of cheese with the corn and sausage for a tasty twist to these savory muffins.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).