Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Cook sausage in a skillet over medium heat until browned. Drain and let cool slightly.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, pepper, garlic powder, and onion powder.
- In another bowl, whisk eggs, milk, sour cream, and melted butter until smooth.
- Stir wet mixture into dry ingredients until just combined. Do not overmix.
- Fold in cooked sausage and 1 1/2 cups of the cheese.
- Spoon batter evenly into muffin cups. Sprinkle remaining cheese on top.
- Bake for 20–25 minutes or until golden brown and a toothpick comes out clean.
- Cool slightly before serving warm.
Variations
- Spicy Kick: Use hot sausage or add chopped jalapeños.
- Cheese Swap: Try Monterey Jack, Colby, or pepper jack cheese.
- Veggie Boost: Add diced bell peppers, spinach, or mushrooms.
Mini Muffins: Make bite-sized versions for parties or snacks.
Storage and Reheating
- Refrigerator: Store in an airtight container up to 4 days.
- Freezer: Wrap muffins individually and freeze up to 2 months.
- Reheating: Warm in microwave for 30–40 seconds or in the oven at 325°F (160°C) for 10 minutes.
