Maple Bacon Pancake Muffins

why make this recipe

These Maple Bacon Pancake Muffins give you sweet maple and salty bacon in one bite. They are quick to make and each muffin is about 180 calories. You can serve them for a busy morning or a small weekend treat.

How to make Maple Bacon Pancake Muffins

Make the batter, fold in bacon, and bake in a muffin tin. Do not overmix the batter — a few lumps are fine. Fill each cup about two-thirds full and bake until golden. Let the muffins cool a little before serving.

Ingredients :

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• 1 cup buttermilk
• ¼ cup maple syrup, plus more for serving
• 2 tablespoons melted unsalted butter
• ½ cup cooked and crumbled bacon

Directions :

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate medium bowl, whisk the egg, buttermilk, maple syrup, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
5. Fold in the cooked and crumbled bacon.
6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the tin and let them cool on a wire rack for a few minutes.
9. Serve warm with extra maple syrup for dipping or drizzling.

Maple Bacon Pancake Muffins

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These sweet and salty muffins combine pancake batter with crumbled bacon and maple syrup, making them a perfect quick breakfast or treat.

• Total Time: 28 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• 1 cup buttermilk
• ¼ cup maple syrup, plus more for serving
• 2 tablespoons melted unsalted butter
• ½ cup cooked and crumbled bacon

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Instructions

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate medium bowl, whisk the egg, buttermilk, maple syrup, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
5. Fold in the cooked and crumbled bacon.
6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the tin and let them cool on a wire rack for a few minutes.
9. Serve warm with extra maple syrup for dipping or drizzling.

Notes

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for longer storage.

• Author: homelytasty
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Omnivore

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 7g
• Sodium: 350mg
• Fat: 7g
• Saturated Fat: 2.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 30mg

How to serve Maple Bacon Pancake Muffins

Serve warm with a small dish of maple syrup for dipping or drizzle syrup over the top. These muffins pair well with coffee or fruit. For more simple morning ideas, check out these breakfast ideas.

How to store Maple Bacon Pancake Muffins

Let the muffins cool completely. Store in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days or freeze for up to 2 months. To reheat, warm in the oven or microwave until hot.

Tips to make Maple Bacon Pancake Muffins

• Use room temperature wet ingredients so they mix easier.
• Do not overmix the batter; overmixing makes the muffins tough.
• Cook the bacon until crisp so it keeps texture in the muffins.
• Fill muffin cups about two-thirds full for the right rise.

Variations

• Add a handful of chopped walnuts for crunch.
• Use turkey bacon for a leaner option.
• Stir in a few chocolate chips for a sweeter twist.

FAQs

Q: Can I use regular milk instead of buttermilk?

A: Yes. Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, let sit 5 minutes, then use as a buttermilk substitute.

Q: Can I make these ahead for a crowd?

A: Yes. Bake, cool, and freeze. Reheat in the oven or microwave when ready to serve.

Q: How do I keep the bacon from getting soggy?

A: Cook bacon until it is crisp and drain well before crumbling into the batter.

Q: Can I make mini muffins?

A: Yes. Reduce baking time to 10–12 minutes and watch closely.

Conclusion

These Maple Bacon Pancake Muffins are easy, tasty, and quick. They blend sweet maple and salty bacon into a small, 180-calorie treat. Try them for breakfast or a snack and enjoy.

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