MCGRIDDLE MUFFINS RECIPE
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MCGRIDDLE MUFFINS RECIPE
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These McGriddle Muffins are a homemade twist on the popular breakfast sandwich, featuring fluffy, sweet pancakes, crispy bacon, eggs, and melted cheese. They’re perfect for breakfast or brunch, combining all the best flavors in one muffin.
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Ingredients
For the pancake batter:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 1 egg
- 2 tablespoon melted butter
- 1 teaspoon vanilla extract
For the filling:
- 4 large eggs
- 4 slices Bacon
- 4 slices American cheese or cheddar
- maple syrup optional, for drizzling
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Instructions
Prepare the bacon:
- Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and set aside.
Make the pancake batter:
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined (it’s okay if the batter is a bit lumpy).
Cook the pancake muffins:
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
- Pour the pancake batter evenly into the muffin cups, filling them about halfway.
- Bake the muffins for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the eggs:
- While the muffins are baking, cook the eggs to your liking (scrambled, fried, or cooked in a muffin tin for perfectly shaped eggs).
Assemble the McGriddle Muffins:
- Once the muffins are baked, cut them in half.
- Place a cooked egg, a slice of bacon, and a slice of cheese on the bottom half of each muffin.
- Top with the other half of the muffin, and drizzle with a little maple syrup if desired.
Serve:
- Serve the McGriddle Muffins warm and enjoy with a side of fruit or hashbrowns!
Notes
- You can substitute the bacon with sausage patties or ham for a different flavor.
- For a healthier option, try using turkey bacon or a lower-fat cheese.
- If you don’t have a muffin tin, you can cook the pancake batter in a skillet and layer the fillings as you would a sandwich.
- Make the muffins ahead of time and store them in the fridge for up to 3 days. Reheat them in the microwave or oven for a quick breakfast.
Nutrition Information
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Calories
350kcal
(18%)
Carbohydrates
30g
(10%)
Protein
18g
(36%)
Fat
18g
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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