Cheesy Savory Muffins With Sausage Meat

Cheesy Savory Muffins With Sausage Meat

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Connie Veneracion


  • 1/2 cup crumbled sausage meat (I used Vigan longganisa)
  • 1/4 cup onion chopped
  • 1/4 cup sweet basil leaves chopped
  • 1/4 cup sun-dried tomatoes (the kind soaked in olive oil — like this), chopped
  • 1/4 cup butter
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 tablespoons sugar
  • 250 grams cheddar cut into half-inch cubes
  • 1/2 cup cream
  • 1 large egg


  • Heat a non-stick pan on the stove, and the crumbled sausage meat and cook, stirring often, until lightly browned.
  • Add the chopped onion and sun-dried tomatoes and continue cooking until the vegetables start to soften.
  • Turn off the heat, stir in the basil leaves and butter. Stir just until the butter is melted. Leave to cool the mixture for about 10 minutes.
  • Meanwhile, preheat the oven to 375F and line a muffin pan.
  • In a bowl, stir together the flour, baking powder, baking soda, sugar and salt.
  • In another bowl, lightly beat the egg and cream together.
  • Pour the egg-cream mixture into the flour mixture. Stir just until combined.
  • Fold the sausage meat mixture and cheese into the flour mixture.
  • Divide the muffin batter among 8 holes of the muffin pan (see how to make uniform-sized cupcakes and muffins).
  • Bake at 375F for 25 minutes.
  • The muffins are best while hot when the cheese is soft and gooey. Be careful not to scorch your mouth though.