Maple Bacon Pancake Muffins
Deliciously sweet and savory muffins that combine the comforting flavors of maple syrup and crispy bacon, perfect for breakfast or brunch.
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 (or regular/non-dairy milk) Feel free to substitute with regular milk or a non-dairy option.
- ¼ cup maple syrup Plus more for serving.
- 2 tablespoons melted unsalted butter
Additions
- ½ cup cooked and crumbled bacon
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: egg, buttermilk, maple syrup, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Fold in the crumbled bacon carefully to evenly distribute.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Baking
- Bake the muffins in the preheated oven for 15-18 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let them cool in the tin for a few minutes before transferring to a wire rack.
Serving
- Enjoy warm with an extra drizzle of maple syrup.
Notes
Store leftovers in an airtight container at room temperature for up to two days, in the refrigerator for up to a week, or freeze for up to three months. Reheat in the microwave for 15-20 seconds or in the oven at 350°F (175°C) until warm.