Preheat oven to 180°C (350°F). Grease a mini muffin pan or line with paper cups.
In a bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cinnamon.
In another bowl, mix buttermilk, egg, melted butter, and vanilla.
Combine wet and dry ingredients gently until just mixed.
Fold in sausage pieces.
Fill each mini muffin cup about ¾ full.
Bake for 12–15 minutes, until golden and a toothpick comes out clean.
Serve warm with a drizzle of honey, maple syrup, or even a dollop of sour cream (Hungarian style!).
✨ These muffins bring together the hearty, smoky flavor of Hungarian sausage with the sweetness of pancakes — kind of like a Hungarian-American breakfast fusion.
Would you like me to also give you a savory-only Hungarian version (without sweetness, more paprika and cheese)?
