Jalapeno Cheddar Sausage Corn Muffins
Jalapeno Cheddar Sausage Corn Muffins Recipe. Corn bread muffins made with corn muffin mix, sour cream, eggs, honey, buttermilk, salt, and sharp cheddar cheese stuffed with jalapeno and cheddar smoked sausage links. Served with honey or ketchup and mustard! Quick, easy, versatile, and of course, delicious!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 16 muffins
- 4 Eckrich Jalapeno & Cheddar Smoked Sausage Links cut into 4ths
- 1/2 cup sour cream room temperature
- 2 large eggs room temperature
- 1/4 cup honey
- 1/2 cup buttermilk room temperature
- 2 (8.5 oz) boxes corn muffin mix
- 1/2 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- Honey optional for serving
- Ketchup optional for serving
- Mustard optional for serving
Preheat oven to 400 degrees F and grease 2 (12 slot) standard muffin tins with cooking spray. You'll only use 4 slots in the second pan to make 16 muffins total.
Cut 4 Eckrich Jalapeno & Cheddar Smoked Sausage Links into fourths. Set aside.
In a large bowl, whisk together sour cream, eggs, honey, and buttermilk.
Add in corn muffin mix, salt, and cheddar cheese. Use a rubber spatula to stir until *just* combined. It's ok if there are still lumps.
Use an ice cream scoop (about a scant 1/4 cup) to fill the 16 prepared slots.
Place one piece of the Eckrich Jalapeno & Cheddar Smoked Sausage Links vertically into the center of each filled muffin.
Bake (do one muffin tin at a time) in preheated oven for 15 minutes, or until muffin batter has cooked through.
Let cool for 5-10 minutes, then run a knife around each muffin to loosen them from the pan.
Serve warm with honey or with ketchup and mustard!
Calories: 214kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 418mg | Potassium: 86mg | Fiber: 1g | Sugar: 11g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 1mg