Ingredients
Scale
For the Muffins:
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup fresh or dried cranberries
- 1 cup peeled and diced apples (such as Granny Smith or Honeycrisp)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Prepare the Muffins
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir to combine.
- Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Fold in Add-Ins: Gently fold in the cooked sausage, cranberries, and diced apples until evenly distributed.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 min.
- Cook Time: 25 min.
Nutrition
- Serving Size: 12 muffins
- Calories: 180 kcal
- Fat: 8g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g