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Maple Bacon Pancake Muffins

Delightful muffins that combine the sweet flavor of maple syrup and savory bacon, creating a delicious breakfast treat.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

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
Additions
  • ½ cup cooked and crumbled bacon

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate medium bowl, whisk the egg, buttermilk, maple syrup, and melted butter until everything looks smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined, avoiding overmixing.
  5. Fold in the cooked and crumbled bacon.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 15-18 minutes, or until golden brown and a toothpick inserted comes out clean.
  8. Remove from the tin and let cool on a wire rack for a few minutes.
  9. Serve warm with extra maple syrup for dipping or drizzling.

Notes

These muffins can be stored in the refrigerator for 3-4 days or frozen for up to 2 months. Reheat in the microwave or oven for a few seconds.