Maple Bacon Pancake Muffins Recipe

Introduction

Maple Bacon Pancake Muffins combine the sweet, smoky flavors of maple syrup and crispy bacon into a convenient, handheld breakfast treat. These muffins are fluffy on the inside with a golden crust, perfect for busy mornings or brunch gatherings.

Ingredients

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• 1 cup buttermilk
• ¼ cup maple syrup, plus more for serving
• 2 tablespoons melted unsalted butter
• ½ cup cooked and crumbled bacon

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Step 3: In a separate medium bowl, whisk the egg, buttermilk, maple syrup, and melted butter until well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
5. Step 5: Fold in the cooked and crumbled bacon.
6. Step 6: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Step 7: Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Step 8: Remove the muffins from the tin and let them cool on a wire rack for a few minutes.
9. Step 9: Serve warm with extra maple syrup for dipping or drizzling.

Tips & Variations

• Try adding a sprinkle of chopped chives or shredded cheese for a savory twist.
• Use turkey bacon for a leaner option without sacrificing flavor.
• For fluffier muffins, avoid overmixing the batter and handle it gently.
• Make mini muffins by using a mini muffin tin; reduce baking time to about 10-12 minutes.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm them in the microwave for 20-30 seconds or in a toaster oven until heated through. These muffins also freeze well; thaw overnight in the fridge and reheat as desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar to mimic buttermilk. Let it sit for 5 minutes before using.

Can I prepare the batter ahead of time?

It’s best to bake the muffins right after mixing the batter for optimal rise, but you can prepare the batter and refrigerate it for up to 4 hours before baking. Just give it a gentle stir before scooping into the muffin tin.

Maple Bacon Pancake Muffins Recipe

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★★★★★

5 from 78 reviews

Maple Bacon Pancake Muffins are a delightful twist on traditional pancakes, combining fluffy, tender batter with savory bacon bits and a hint of sweet maple syrup. Perfect for breakfast or brunch, these muffins are easy to make, bake quickly, and offer the comforting flavors of pancakes in a handy, portable muffin form.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 1 large egg
• 1 cup buttermilk
• ¼ cup maple syrup, plus more for serving
• 2 tablespoons melted unsalted butter

Add-ins

• ½ cup cooked and crumbled bacon

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
3. Mix Wet Ingredients: In a separate medium bowl, whisk the egg, buttermilk, maple syrup, and melted unsalted butter until the mixture is smooth and well combined.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spoon or spatula just until combined, being careful not to overmix. A few lumps in the batter are normal and help keep the muffins tender.
5. Fold in Bacon: Carefully fold the cooked and crumbled bacon into the batter to evenly distribute the savory pieces throughout.
6. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each cup about two-thirds full to allow room for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for a few minutes. Transfer to a wire rack to cool slightly before serving.
9. Enjoy: Serve the maple bacon pancake muffins warm with extra maple syrup for dipping or drizzling to enhance their sweet and savory flavors.

Notes

• Do not overmix the batter to keep muffins tender and fluffy; some lumps are okay.
• Cook and crumble the bacon ahead of time to ensure it is crispy and evenly distributed.
• For extra maple flavor, drizzle warm muffins with additional maple syrup before serving.
• These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
• To reheat, warm muffins in the oven or microwave until heated through.

Keywords: maple bacon pancake muffins, breakfast muffins, pancake muffins, bacon muffins, maple syrup muffins, easy breakfast, brunch recipe, savory sweet muffins