Gluten-Free Sausage Muffins

A fluffy and flavorful savory gluten-free muffin recipe made with gluten-free baking mix, crumbled sausage, and sharp cheddar cheese. These savory muffins are perfect for breakfast or a filling snack.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings muffins

Calories 133kcal

Author Amee

Ingredients

1 lb ground turkey sausage can use pork sausage
2 ½ cups gluten-free bisquick or Pamela's gluten-free baking and pancake mix
2 cups shredded cheddar cheese use the block and shred for most flavor
1 ½ cups 2% milk I used Fairlife milk for a protein boost
1 large egg beaten

Instructions

Preheat oven to 350 degrees.
Brown ground sausage, crumble and set aside to cool.
Combine all ingredients in a large bowl, adding in sausage and stir until thoroughly mixed.
Scoop mixture into greased muffin tins filling to the top. I use a large cookie scoop.
Bake at 350 degrees for 20 minutes or until tops are lightly golden.

Notes

- Don’t overmix the batter. Mix the wet and dry ingredients until just combined, as overworking the batter can result in dense, tough muffins.

- Let the batter rest. If possible, allow the batter to sit for 5-10 minutes before scooping it into the muffin tin. This helps the gluten-free baking mix hydrate properly, resulting in a more tender crumb.

- Use a toothpick to check for doneness. Insert it into the center of a muffin; if it comes out clean or with a few crumbs, they’re ready!

- Cool slightly. Let the muffins cool in the tin for a few minutes before enjoying warm, or transfer them to a wire rack to cool completely before storing (this helps prevent soggy bottoms).

- Choose the right baking pan. If using a dark muffin tin, begin checking for doneness around 18 minutes, as the batter tends to cook quicker in dark pans. Make sure to grease the pan well or use parchment liners to prevent sticking.

Nutrition