Maple Bacon Pancake Muffins
These Maple Bacon Pancake Muffins combine sweet maple syrup and savory bacon into a delicious breakfast treat that’s perfect for cozy mornings and festive gatherings.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour The base for tender, fluffy muffin cups.
- 2 tablespoons sugar For a subtle sweetness that lets maple shine.
- 1 tablespoon baking powder Lifts the batter to pancake-like fluff.
- 0.5 teaspoon fine salt Balances the sweetness.
Wet Ingredients
- 1 large egg Binder for structure and richness.
- 1 cup milk (dairy or unsweetened oat milk) For moist, soft texture.
- 2 tablespoons melted butter, cooled Adds buttery depth.
- 1/3 cup pure maple syrup, divided Half in batter, half for glazing.
- 1 teaspoon vanilla extract Warms the flavor.
Add-ins
- 4-6 slices cooked bacon, chopped Smoky crunch in every bite.
- 0.25 cup chopped pecans or walnuts Optional; adds nutty texture.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, beat the egg, then whisk in milk, melted butter, 1/6 cup maple syrup, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir gently until just combined — a few small lumps are okay.
- Fold in chopped bacon and nuts if using.
Baking
- Spoon the batter into the muffin cups, filling about three-quarters full.
- Bake for 15–18 minutes, or until tops are golden and a toothpick comes out with a few moist crumbs.
- While warm, brush the muffin tops with the remaining maple syrup for a glossy, sticky finish.
- Let cool for 5 minutes in the tin, then transfer to a wire rack.
Serving
- Serve warm for best texture, with an extra drizzle of maple or a pat of butter.
Notes
For a healthier option, use whole wheat pastry flour and turkey bacon. Store in an airtight container for up to 3 days or freeze for up to 2 months.