Maple Bacon Muffins
A great grab'n'go breakfast muffin recipe born from the happy accident of getting maple syrup on your bacon after piling your brunch plate a little too full! (And yes, I'm speaking from experience!!) I often add more bacon than the recipe calls for and you can use whatever pancake syrup you like or have on hand.
- Ready In:
- 2 cups all-purpose flour
- 8 slices bacon, cooked and crumbled
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄2 cup milk
- 1⁄2 cup vegetable oil
- 2⁄3 cup maple syrup
- In a large bowl, combine flour, bacon, baking powder and salt.
- In another bowl, whisk the remaining ingredients together.
- Stir into dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
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3 stars because as is, this recipe needs more flavor and the muffins are too sweet. I added a good tsp of coarse black pepper, used buttermilk instead of regular milk for more fluffiness, then had to add 1/2 tsp baking soda and decreased baking powder to 2 1/2 tsp. I used 1/2 cup maple syrup and 1/2 tsp pure maple extract I also added 1/2 cup sharp cheddar cheese grated and a 1/2 tsp smoked paprika. They were light, fluffy and delicious. Important to use good quality bacon and cook very crisp. Did not use bacon grease for the pans. NOT a healthy option in my opinion.
Enjoyed these very much. Used half real maple half the fake breakfast syrup since we ran out of maple--definitely think using a high quality maple is key for this. Appreciated the tip from the reviewer that said to use the bacon grease to grease the pan, really added that extra bacon flavor. Next time will sprinkle some brown sugar either on top of the muffins before cooking or cook the bacon in some for extra sweetness. Thanks for posting, will make these again when I remember to get more syrup!