Why Make This Recipe

Maple Bacon Pancake Muffins are a delightful way to combine sweet and savory flavors. These muffins are perfect for breakfast or a snack, offering a cozy and satisfying treat. With just 180 calories per muffin, you can indulge without feeling guilty. The unique combination of maple syrup and crispy bacon brings together two beloved breakfast items, making these muffins a crowd-pleaser for both kids and adults. They are easy to make, and you can whip them up in no time!

How to Make Maple Bacon Pancake Muffins

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

Directions

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the egg, buttermilk, maple syrup, and melted butter until well combined.
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.
Fold in the cooked and crumbled 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 Serve Maple Bacon Pancake Muffins

These muffins are best enjoyed warm. You can serve them as is or add a drizzle of maple syrup on top for extra sweetness. They make a great addition to any breakfast table or can be served as an afternoon snack. Pair them with a cup of coffee or tea for a perfect treat!

How to Store Maple Bacon Pancake Muffins

To store leftover muffins, place them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just wrap each muffin individually in plastic wrap and store them in a freezer bag. They can last up to three months in the freezer. When ready to eat, simply thaw in the refrigerator overnight and reheat in the oven or microwave.

Tips to Make Maple Bacon Pancake Muffins

Make sure your baking powder is fresh for the best rise.
Don’t overmix the batter; it’s okay if there are some lumps.
Use crispy bacon for the best texture and flavor in your muffins.
For a fun twist, you can add mini chocolate chips or nuts for extra flavor.

Variation

You can customize these muffins by adding other ingredients like blueberries or chopped nuts. If you prefer a different flavor, try switching out the maple syrup for honey or agave nectar.

FAQs

1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but the muffins may not be as fluffy. You can also make a quick substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes.

2. Can I make these muffins ahead of time?
Absolutely! You can make them the night before and store them in an airtight container. Just warm them up in the morning for a quick breakfast.

3. How do I know when the muffins are done?
The muffins are done when they are golden brown, and a toothpick inserted into the center comes out clean. If the toothpick has wet batter, they need more time to bake.