Maple Bacon Pancake Muffins (Print View)

Fluffy muffins loaded with crispy bacon bits and sweet maple flavor. A handheld breakfast treat ready in 35 minutes.

# Ingredient List:

→ For the Muffins

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 cup whole milk
07 - 2 large eggs
08 - 1/4 cup pure maple syrup
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract

→ For the Bacon

11 - 6 slices bacon

→ For Topping

12 - 2 tablespoons pure maple syrup for drizzling

# How to Make:

01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels, then chop into small pieces.
03 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
04 - In a separate bowl, whisk together the milk, eggs, maple syrup, melted butter, and vanilla extract until smooth.
05 - Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few small lumps are fine.
06 - Gently fold in most of the chopped bacon, reserving about 2 tablespoons for sprinkling on top.
07 - Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the reserved bacon on top of each muffin.
08 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
09 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with additional maple syrup before serving warm.

# Expert Advice:

01 -
  • Everything you love about pancakes and bacon combined into grab and go form
  • The maple syrup gets baked right in so every bite is perfectly sweet without the mess
  • They reheat beautifully so you can make a batch on Sunday and eat all week
02 -
  • Do not overmix the batter. A few lumps are your friend here and mixing until smooth will give you tough rubbery muffins.
  • Room temperature ingredients make a huge difference in how the batter comes together. Cold milk can cause the melted butter to seize up.
  • Let them cool in the pan for the full five minutes or they might break apart when you try to remove them.
03 -
  • Pre cook extra bacon and keep it in the freezer so you can make these anytime without starting from scratch
  • Real maple syrup is non negotiable here. Artificial syrup gives these an odd chemical aftertaste that ruins the whole experience

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