Savory Apple, Sage, and Sausage Muffins
These Savory Apple, Sage, and Sausage Muffins combine the natural sweetness of apples with aromatic sage and savory sausage. Perfect for meal prep, grab-and-go breakfasts, or hosting a fall brunch, these portable muffins deliver complex flavors in every bite.
Equipment
- Standard 12-cup muffin tin
- Large Skillet
- Mixing Bowls
- Wire Cooling Rack
Ingredients
Muffin Base
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs room temperature
- 1 cup milk whole milk offers richness, but any milk works
- 1/3 cup olive oil or melted butter for richer flavor
- 2 tablespoons maple syrup adds subtle sweetness that balances the savory elements
Savory Mix-ins
- 1 pound ground pork sausage use chicken or turkey sausage for lighter options
- 2 medium apples preferably Honeycrisp or Granny Smith, diced into ¼-inch cubes
- 1 1/2 cups sharp cheddar cheese shredded (reserve ½ cup for topping)
- 3 tablespoons fresh sage finely chopped (1 tablespoon dried sage can substitute in a pinch)
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 tablespoon butter for sautéing
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with parchment paper liners or generously coat with non-stick spray.
- Heat a large skillet over medium heat and add the ground sausage. Break it apart with a wooden spoon as it cooks until it's about halfway done (about 3-4 minutes).
- Add the diced onion and continue cooking until the onion becomes translucent (about 2-3 minutes). Add the garlic and cook for 30 seconds until fragrant.
- Transfer the sausage mixture to a paper towel-lined plate to drain excess fat and cool slightly.
- Return the skillet to medium heat and add 1 tablespoon of butter. Once melted, add the diced apples and chopped sage. Sauté for 3-4 minutes until the apples are just beginning to soften but still maintain their structure.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper until well combined.
- In a separate bowl, whisk the eggs until lightly beaten. Add the milk, olive oil, and maple syrup, whisking until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. The batter should be thick but still stirrable—stop when you no longer see dry flour streaks.
- Gently fold in the cooled sausage mixture, sautéed apples and sage, and 1 cup of shredded cheddar cheese.
- Using a large ice cream scoop or ¼-cup measure, divide the batter evenly among the prepared muffin cups. They should be filled nearly to the top.
- Sprinkle the remaining ½ cup of cheddar cheese over the tops of the muffins.
- Bake for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. For optimal browning, rotate the pan halfway through baking.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
These muffins freeze exceptionally well for up to 3 months. Individually wrap cooled muffins before freezing, then thaw overnight in the refrigerator or quickly in the microwave before enjoying.
For a vegetarian version, substitute the sausage with 8 ounces of finely chopped mushrooms sautéed with 1 teaspoon of smoked paprika and ½ teaspoon of fennel seeds.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for one that contains xanthan gum for structure.
These muffins can be made up to 24 hours in advance and stored in an airtight container. Reheat in a 325°F oven for 10 minutes before serving.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 14gFat: 21gSaturated Fat: 8gSodium: 480mgFiber: 2gSugar: 6g
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