If you’re a fan of McDonald’s McGriddles but want something fresher, fluffier, and made with real ingredients, these homemade McGriddle muffins are your new go-to breakfast treat. Inspired by the iconic sweet-and-savory combo, this recipe transforms the beloved sandwich into soft, cake-like muffins perfect for on-the-go mornings or weekend brunches.
Key Takeaways
- Homemade taste beats fast food: These muffins use real maple syrup, fresh eggs, and quality flour for a richer, more satisfying flavor.
- Easy to customize: Add bacon bits, chocolate chips, or fruit to make them your own.
- Perfect for meal prep: Bake a batch on Sunday and enjoy all week—just reheat and go.
- Kid-friendly and crowd-pleasing: Sweet, soft, and slightly gooey, they’re a hit with both kids and adults.
- No special equipment needed: Just a muffin tin, mixing bowls, and a whisk—no sandwich press required.
- Great for breakfast or dessert: Enjoy warm with butter, jam, or a drizzle of extra syrup.
- Freezer-friendly: Store extras in the freezer for up to 3 months—perfect for busy mornings.
📑 Table of Contents
What Are McGriddle Muffins?
If you’ve ever bitten into a McDonald’s McGriddle and thought, “This is genius—but I wish it were fresher and less processed,” then you’re going to fall in love with McGriddle muffins. These aren’t just regular muffins. They’re a creative twist on the classic breakfast sandwich, reimagined as soft, fluffy, cake-like pastries that capture the sweet, maple-infused flavor of the original—minus the drive-thru wait.
Inspired by the iconic combination of sweet maple-flavored griddle cakes and savory fillings like sausage or bacon, McGriddle muffins bring that same delicious contrast into a handheld, muffin-sized package. Imagine biting into a warm, golden muffin that tastes like a maple pancake, with a hint of brown sugar and a tender crumb that melts in your mouth. That’s the magic of this recipe. Whether you’re making them for a busy weekday breakfast or a lazy weekend brunch, these muffins deliver comfort and flavor in every bite.
Why You’ll Love This Recipe
Let’s be honest—fast food is convenient, but it rarely wins on freshness or nutrition. That’s where homemade McGriddle muffins shine. Not only do they taste better, but you also get to control the ingredients. No mystery syrups, no artificial flavors—just real maple syrup, butter, and wholesome flour. Plus, they’re incredibly versatile. Want a sweet version? Add chocolate chips or blueberries. Craving something savory? Mix in cooked bacon or shredded cheddar. The possibilities are endless.
Another big win? These muffins are so easy to make. You don’t need a griddle, a sandwich press, or even a fancy mixer. Just a few bowls, a whisk, and a standard muffin tin. In under 30 minutes, you’ll have a batch of warm, fragrant muffins that fill your kitchen with the cozy scent of maple and brown sugar. And because they’re made in muffin form, they’re naturally portion-controlled and perfect for grabbing on your way out the door.
Perfect for Any Occasion
These McGriddle muffins aren’t just for breakfast. They make a fantastic dessert, a sweet snack, or even a fun addition to a brunch spread. Serve them at baby showers, holiday gatherings, or school bake sales—they’re always a crowd-pleaser. Kids especially love them because they’re soft, slightly sweet, and fun to eat with their hands. Plus, they’re a great way to sneak in a homemade treat without the fuss of complicated baking.
Ingredients You’ll Need
One of the best things about this recipe is how simple the ingredient list is. You probably already have most of these staples in your pantry. Here’s what you’ll need to make a dozen fluffy McGriddle muffins:
- 2 cups all-purpose flour – The base for structure and softness.
- 1/2 cup brown sugar – Adds moisture and that rich, caramel-like sweetness.
- 1 tablespoon baking powder – For a light, airy rise.
- 1/2 teaspoon salt – Balances the sweetness and enhances flavor.
- 1 cup milk – Whole milk works best for richness, but any kind will do.
- 1 large egg – Helps bind the batter and adds tenderness.
- 1/3 cup melted butter – For moisture and a buttery flavor.
- 1/4 cup pure maple syrup – This is the star! It gives the muffins that signature McGriddle taste.
- 1 teaspoon vanilla extract – Adds depth and warmth.
Optional Add-Ins
Want to take your muffins to the next level? Try one of these mix-ins:
- 1/2 cup cooked and crumbled bacon (for a savory twist)
- 1/2 cup chocolate chips or white chocolate chips
- 1/2 cup fresh blueberries or diced apples
- 1/4 cup shredded cheddar cheese (great with bacon!)
- A sprinkle of cinnamon or nutmeg for extra warmth
Pro tip: If you’re adding mix-ins, gently fold them into the batter at the very end to avoid overmixing. This keeps the muffins light and fluffy.
Step-by-Step Instructions
Ready to bake? This recipe is foolproof, even if you’re not a seasoned baker. Follow these simple steps, and you’ll have a batch of delicious McGriddle muffins in no time.
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). This ensures your muffins rise evenly. While the oven heats up, line a 12-cup muffin tin with paper liners or grease each cup lightly with butter or non-stick spray. Using liners makes cleanup a breeze and helps the muffins release easily.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and salt. Whisking ensures there are no lumps and that the baking powder is evenly distributed—this is key for a good rise. Set this bowl aside.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the milk, egg, melted butter, maple syrup, and vanilla extract. Make sure the melted butter isn’t too hot—otherwise, it could cook the egg. The mixture should be smooth and well combined.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently fold everything together. Stir just until the flour disappears—overmixing will make the muffins tough. The batter should be thick but pourable, with a few small lumps. That’s totally normal!
Step 5: Add Mix-Ins (Optional)
If you’re using bacon, chocolate chips, or fruit, now’s the time to fold them in. Be gentle—just a few folds are enough. You want the add-ins evenly distributed without deflating the batter.
Step 6: Fill the Muffin Cups
Use a spoon or ice cream scoop to divide the batter evenly among the 12 muffin cups. Fill each about 3/4 full—this gives them room to rise without overflowing. For an extra touch, sprinkle a little brown sugar or cinnamon on top before baking. It creates a delicious, slightly crispy crust.
Step 7: Bake and Cool
Bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and spring back when lightly touched. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. This prevents them from getting soggy.
Serving and Storing Tips
These McGriddle muffins are best enjoyed warm, but they’re still delicious at room temperature. Serve them with a pat of butter, a drizzle of extra maple syrup, or a dollop of jam. For a fun twist, slice one in half and toast it lightly—it’s like a mini English muffin with a sweet twist!
Storing Your Muffins
Store leftover muffins in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate them for up to 5 days. For the best texture, reheat them in the microwave for 15–20 seconds or in a toaster oven for a warm, slightly crispy exterior.
Freezing for Later
These muffins freeze beautifully! Let them cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. To reheat, thaw at room temperature and warm in the oven or microwave. They’ll taste just like fresh-baked!
Customization Ideas
One of the best things about this recipe is how easy it is to adapt. Here are a few fun variations to try:
- Savory McGriddle Muffins: Add 1/2 cup cooked bacon, 1/4 cup shredded cheddar, and a pinch of black pepper. Perfect with a fried egg on top!
- Blueberry Maple Muffins: Fold in 1/2 cup fresh or frozen blueberries. The burst of fruit pairs beautifully with the maple flavor.
- Chocolate Chip Delight: Stir in 1/2 cup chocolate chips for a dessert-like treat. Kids will go crazy for these!
- Cinnamon Swirl: Mix 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 1 tablespoon melted butter. Spoon a little into each muffin cup before adding batter, then swirl with a knife.
- Pumpkin Spice Version: Replace 1/2 cup of the flour with pumpkin puree and add 1 teaspoon pumpkin pie spice. Great for fall!
Feel free to get creative! The base recipe is forgiving, so don’t be afraid to experiment.
Why Homemade Beats the Drive-Thru
Let’s face it—McDonald’s McGriddles are tasty, but they’re also loaded with preservatives, high-fructose corn syrup, and artificial flavors. When you make McGriddle muffins at home, you know exactly what’s going into them. Plus, you can adjust the sweetness, use organic ingredients, and avoid allergens if needed.
And let’s not forget the cost. A dozen homemade muffins cost a fraction of what you’d pay for six McGriddles at the restaurant. You’re also getting more food for your money—these muffins are generously sized and super filling. Plus, you can make them ahead of time, so you’re not stuck in line on busy mornings.
Finally, there’s something deeply satisfying about baking something delicious from scratch. The smell of maple and butter filling your kitchen, the first warm bite straight from the oven—it’s comfort food at its finest. And when your family or friends rave about how good they are? That’s the best reward of all.
Final Thoughts
If you’ve been searching for a breakfast treat that’s sweet, satisfying, and easy to make, these McGriddle muffins are it. They capture the best parts of the classic sandwich—maple flavor, soft texture, and that perfect balance of sweet and savory—while being fresher, healthier, and totally customizable. Whether you’re feeding a crowd, packing lunches, or just treating yourself, this recipe is a winner.
So go ahead—preheat that oven, grab your maple syrup, and get baking. Once you try these muffins, you might never look at fast food breakfast the same way again. And who knows? You might just discover your new favorite morning ritual.
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture might be slightly different, but they’ll still be delicious and fluffy.
Can I use honey instead of maple syrup?
You can, but the flavor won’t be the same. Maple syrup gives that classic McGriddle taste. If you use honey, reduce the amount slightly since it’s sweeter.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few dry crumbs, they’re ready. Overbaking can make them dry.
Can I make these ahead of time?
Absolutely! Bake and cool them, then store in the fridge or freezer. Reheat before serving for the best taste and texture.
Do I have to use paper liners?
No, but they make removal easier. If you don’t have liners, grease the muffin tin well with butter or non-stick spray.
Can I double the recipe?
Yes! This recipe doubles easily. Just use two muffin tins and bake in batches, or use a larger pan if you have one. Adjust baking time slightly if needed.