With balanced macros and simple ingredients, my high protein McGriddle Muffins are satisfying, freezer-friendly, and ideal for meal prep. Whether you’re fueling up post-workout or grabbing breakfast on the go, these muffins check all the boxes.
why I love this recipe
As a kid it was rare that we ate fast food, but on the occasional road trip we would always start with breakfast at McDonalds and the McGriddles were my favorite item on the menu! As ingredients have changed over the years & fast food is not what it used to be, I’m pretty sure my kids will never get the chance to try an authentic McDonald’s McGriddle, but that’s okay, because these high protein McGriddle muffins are just as good (if not better) & are made with wholesome ingredients we can all pronounce!
What I love most is that they still give you that sweet-and-savory breakfast moment — fluffy, cheesy, a little maple-y — but with real protein that actually keeps you full. They’re easy to prep ahead, simple enough for busy mornings, and feel like a fun throwback without the ingredient list I try to avoid. It’s the best of both worlds: childhood memories, upgraded for real life.
ingredients you’ll need for high protein mcgriddle muffins:
These McGriddle Muffins require few ingredients, many of which you probably already have in your pantry and fridge!
- Breakfast Sausage– a sausage roll or sausage links (casing removed) will work for this recipe, just be sure it is not spicy sausage
- Gluten-free Flour– I prefer Bob’s Red Mill 1:1 Baking Flour as it’s a direct replacement for regular flour, however, any 1:1 gluten-free flour with xanthan gum should work
- Baking Powder
- Eggs
- Cottage Cheese- I prefer low-fat for this recipe, but any milkfat percentage will work
- Maple Syrup– 100% pure maple syrup
- Milk– any milk of your choice will work
- Cheddar Cheese– sharp, extra sharp or medium
step-by-step:
- Brown the sausage in a skillet, breaking into small crumbles. I like to do this step first so I can allow the sausage to slightly cool before mixing into the pancake batter.
- Make the pancake batter by first combining the dry ingredients in a large bowl, then add the wet ingredients.
- Mix in sausage and cheese making sure the sausage has cooled. Hot sausage can alter the baking process.
- Scoop into silicon muffin tin using an ice cream scoop to ensure each muffin has the same amount of batter.
- Bake at 375 degrees for 20-25 minutes, or until muffins are golden brown. While still hot, brush with a little maple syrup!
- Once cooled, serve with an extra drizzle of maple syrup, if desired.
For a step-by-step tutorial of my McGriddle Muffins watch the video here on Instagram
pro tips & variations💡
- Make a double batch—keep one in the fridge to enjoy all week, and stash the other in the freezer for later!
- Use a silicon muffin pan! No sticking, no additional pan spray—the silicon muffin pans ensure easy removal and easy cleanup.
- Not a fan of cottage cheese? Blend the cottage cheese before mixing—this gives you a softer crumb and zero curds.
- Make them sandwich style: Bake in wide silicone molds, slice in half, and add an egg patty for a true McGriddle vibe.
- For even more protein, use a higher protein milk like Fairlife.
want more breakfast recipes like this? Check these out:
High Protein McGriddle Muffins
Equipment
Ingredients
- 8 oz breakfast sausage
- 1 cup gluten free flour
- 1 tablespoon baking powder
- 2 eggs
- ½ cup cottage cheese
- ⅓ cup maple syrup
- ¾ cup milk
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375°F and grease a muffin tin. A silicone muffin pan works best, as it makes removing the muffins easier and prevents sticking.
- In a skillet over medium heat, brown the breakfast sausage, breaking it into crumbles as it cooks. Once fully cooked, drain off any excess grease and set the sausage aside to cool.
- In a large bowl, whisk together the flour, baking powder, eggs, cottage cheese, milk, and maple syrup until the mixture is smooth and well combined. Fold in the cooked sausage and shredded cheese.
- Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before removing them from the tin. Serve warm, with an extra drizzle of maple syrup if desired.
