Maple Bacon Pancake Muffins Recipe

Introduction

Maple Bacon Pancake Muffins are a delightful twist on traditional pancakes, combining sweet maple syrup with savory bacon in a convenient muffin form. Perfect for busy mornings or brunch gatherings, these muffins bake up light, fluffy, and full of flavor.

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

• Use thick-cut bacon for a more pronounced smoky flavor and extra texture.
• For added sweetness, sprinkle chopped pecans or walnuts into the batter before baking.
• Substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes, if needed.
• Try adding a pinch of cinnamon or vanilla extract to enhance the flavor profile.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, warm them in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for about 5-7 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking, keeping the same quantity. The texture may vary slightly but will still be delicious.

Can I prepare the batter in advance?

It’s best to bake these muffins fresh for the fluffiest texture, but you can prepare the batter and store it covered in the fridge for up to 24 hours before baking.

Maple Bacon Pancake Muffins Recipe

Print Recipe

★★★★★

4.5 from 149 reviews

Delight in these Maple Bacon Pancake Muffins, a perfect fusion of sweet and savory breakfast flavors. These easy-to-make muffins combine fluffy pancake batter infused with rich maple syrup and savory, crispy bacon bits, baked to golden perfection. Ideal for a grab-and-go breakfast or brunch treat, they offer the comforting taste of pancakes with the convenience of muffins.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Brunch
• 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 and Prepare Muffin Tin: 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 well combined.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the egg, buttermilk, maple syrup, and melted unsalted butter until the mixture is smooth and fully incorporated.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir with a spoon or spatula until just combined; some lumps are fine. Avoid overmixing to keep the muffins tender.
5. Fold in Bacon: Gently fold the cooked and crumbled bacon into the batter to distribute it evenly.
6. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow room for rising.
7. Bake Muffins: Bake in the preheated oven for 15-18 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: 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.

Notes

• Do not overmix the batter to ensure muffins remain fluffy and tender.
• Use freshly cooked bacon for the best texture and flavor.
• Make sure to grease or line the muffin tin well to avoid sticking.
• These muffins can be stored in an airtight container for up to 2 days, and they reheat well in the microwave.
• For a vegetarian version, omit the bacon and consider adding walnuts or pecans for texture.

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