Maple Bacon Pancake Muffins
Delicious bite-sized muffins made with pancake batter, maple syrup, and crispy bacon, perfect for busy mornings or a cozy brunch.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour The backbone for tender, golden muffins.
- 2 tablespoons sugar Brings out maple notes without being too sweet.
- 1 tablespoon baking powder For that pleasant muffin lift.
- 0.5 teaspoon salt Balances the sweetness and enhances the maple aroma.
Wet Ingredients
- 1 cup buttermilk Tangy and tenderizing; whole milk with 1 tablespoon vinegar is a fine substitution.
- 1 large egg Helps bind and provide structure.
- 2 tablespoons melted unsalted butter Adds richness; coconut oil works for a dairy-free swap.
- 0.33 cup pure maple syrup Use Grade A for the best maple-forward flavor.
- 1 teaspoon vanilla extract Rounds out the sweetness.
Add-ins
- 4 strips cooked bacon, chopped Smoky, crunchy, and the star of the show.
- 0.25 cup chopped pecans or blueberries Optional for texture or fruity contrast.
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.
- In another bowl, combine buttermilk, egg, melted butter, maple syrup, and vanilla. Whisk until smooth.
- Pour the wet into the dry and stir gently until just combined.
- Fold in the chopped bacon and any optional add-ins.
Baking
- Spoon the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 15–18 minutes, until golden and a toothpick comes out clean.
- Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack.
Notes
For a savory-sweet brunch, serve warm with butter, maple syrup, and fresh fruit. Store cooled muffins in an airtight container for up to 3 days.