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Maple Bacon Pancake Muffins

Maple Bacon Pancake Muffins for the Perfect Breakfast Treat

Delight in these Maple Bacon Pancake Muffins, a sweet and savory breakfast treat that combines the essence of pancakes with crispy bacon.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 0.75 cups granulated sugar
  • 2 tablespoons baking powder
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons salt
  • 1 large egg
  • 1 cup buttermilk
  • 0.5 cups melted butter
  • 1 teaspoon vanilla extract
  • 1 cups bacon (cooked and crumbled)
  • 0.5 cups pure maple syrup
  • 1 cooking spray/muffin liners for easy release from the muffin tin

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spoon or Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C), and line your muffin tin with liners or spray with cooking spray.
  2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk the egg, then add buttermilk, melted butter, and vanilla extract until combined.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined.
  5. Fold in crumbled bacon and pure maple syrup until evenly distributed.
  6. Fill each muffin cup about two-thirds full with the batter.
  7. Bake for 15 to 18 minutes until golden brown and a toothpick comes out clean.
  8. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Drizzle with extra maple syrup before serving.

Nutrition

Serving: 1muffinCalories: 230kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 150mgIron: 1mg

Notes

Store muffins in an airtight container for up to 2 days at room temperature, or refrigerate for up to 4 days. Freeze for up to 1 month.

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