Maple Bacon Pancake Muffins: A Sweet 180-Calorie Delight
Ever thought of combining two breakfast favorites into one bite? Maple Bacon Pancake Muffins deliver everything you love about pancakes, with a savory twist, all wrapped up in a fluffy muffin. Imagine waking up to the aroma of sweet maple and sizzling bacon—heaven, right? These delightful muffins are light on calories but big on flavor, making them the perfect treat for busy mornings or brunches with friends.
Why Make This Recipe
These muffins are not just another pretty face; they bring serious benefits to your breakfast table:
Super Easy Cleanup: Who wants to scrub endless pots after breakfast? With just one bowl and a muffin tin, you’ll be enjoying your coffee in no time.
Affordable and Delicious: This recipe won’t break the bank. You can whip up a batch without feeling guilty about your grocery bill—double win!
Family-Friendly: Even the pickiest eaters can get behind a muffin that tastes like pancakes with bacon. Trust me, you won’t hear any complaints at the breakfast table! 🍽️
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Directions
Let’s get to baking! Follow these simple steps to make your muffins:
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk the egg, buttermilk, maple syrup, and melted butter until everything looks smooth and happy.
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Don’t overmix; a few lumps are totally fine!
Fold in the cooked and crumbled bacon. Yes, the bacon!
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the tin and let them cool on a wire rack for a few minutes.
Serve warm with extra maple syrup for dipping or drizzling.
How to Make Maple Bacon Pancake Muffins: A Sweet 180-Calorie Delight (Overview)
Making these muffins is as simple as pie—err, muffin! Start by mixing your dry ingredients, then whisk up the wet ones. Combine them, fold in the beautiful crispy bacon, and you’re almost there! Pro tip: Don’t skip on adding that extra drizzle of maple syrup; it makes each muffin taste like a cozy hug. 😍
How to Serve Maple Bacon Pancake Muffins: A Sweet 180-Calorie Delight
Serve these muffins warm and watch the smiles bloom! Picture this: golden-brown muffins with crispy edges and a warm center, all freshly baked and slightly oozing maple syrup. They pair beautifully with a side of fresh fruit or a steaming cup of coffee—your new go-to breakfast spread.
How to Store Maple Bacon Pancake Muffins: A Sweet 180-Calorie Delight
These muffins stay fabulous for about 3-4 days in the fridge. If you want to keep them longer, toss them in the freezer—they’ll last up to 2 months! For reheating, just pop them in the microwave for a few seconds or warm them up in the oven.
Tips to Make Maple Bacon Pancake Muffins: A Sweet 180-Calorie Delight
Make It Ahead: You can mix the dry ingredients the night before and just add the wet ones in the morning. Easy peasy!
Crispier Bacon: For extra crunch, cook the bacon until it’s nice and crispy before crumbling into the batter.
Texture Tips: Let your buttermilk come to room temperature for a fluffier muffin.
Variation
Feeling adventurous? Toss in some chocolate chips or blueberries for a sweet twist! Want to go vegan? Substitute the egg with flaxseed meal and use a non-dairy milk alternative—maple syrup works magic no matter what!
FAQs
1. Can I use regular milk instead of buttermilk?
Sure thing! Just add a tablespoon of vinegar to regular milk, let it sit for 5 minutes, and boom—instant buttermilk!
2. How can I make these muffins gluten-free?
Replace all-purpose flour with a gluten-free flour blend, and you’re good to go! 🌾
3. Can I freeze these muffins?
Absolutely! Store them in an airtight container in the freezer and thaw whenever you need a muffin fix.
📌 Pin this recipe for your next cozy dinner night!
Maple Bacon Pancake Muffins
Ingredients
Method
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, whisk the egg, buttermilk, maple syrup, and melted butter until everything looks smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined, avoiding overmixing.
- Fold in the cooked and crumbled bacon.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 15-18 minutes, or until golden brown and a toothpick inserted comes out clean.
- Remove from the tin and let cool on a wire rack for a few minutes.
- Serve warm with extra maple syrup for dipping or drizzling.