Maple Bacon Muffins
Okay, let me just say up front: Maple Bacon Muffins are awesome! These lovely muffins pop in flavor using both Maple Syrup and Maple Extract. The bacon adds just a tough of saltiness and crunch to make these muffins utterly irresistible. The consistency is delightful and the streusel topping just adds more deliciousness to these scrumptious muffins.
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I had a friend text me a week or two before Easter to find out if I was interested in making any breakfast kind of thing for the Hostess Committee at our church for Easter. She was thinking that those who came to usher at the Sunrise service at 6:30 a.m. and probably the 8:00 a.m. service would not have time to eat breakfast ahead of time. So she enlisted me to make goodies. I settled on making muffins because she wanted finger foods rather than something that had to be eaten with a knife and fork. I made almost 5 dozen muffins so there were enough to go around for the later services that day too!
I decided to make four kinds of muffins: Raspberry Cream, Blueberry Cream, Apple Caramel and these Maple Bacon Muffins. All the muffins were incredibly well received, but the ones that got the most rave reviews were the Maple Bacon! Everyone loved them. One guy told me he put two or three of them in his pockets (hahaha!)
Maple Bacon Muffins are so good you should try these out for your family and friends for Father’s Day or other weekend breakfasts. Every bite will have you drooling. No kidding.
Maple Bacon Muffins were fantastic!
The flavors of maple and bacon really stand out nicely in this recipe.
Seriously, every bite will knock your socks off!
Don’t cheap out and substitute corn syrup in this recipe. Use real Maple Syrup and real Maple Extract. The recipe will just pop in flavor that way.
Here’s what I did.
I used these ingredients for the muffins.
Fry bacon in a skillet over low to medium heat until done. Be careful not to cook the bacon too long or at too high of a temperature, or it will scorch!
Transfer cooked bacon to a paper-towel lined plate to drain. Once cool, break bacon up into small pieces; set aside.
Place flour in a mixing bowl. Add baking powder, salt and brown sugar.
Stir well to combine; set aside.
In a medium mixing bowl, melt butter.
Add egg, sour cream and half-and-half.
Add both vanilla and maple extracts.
Add Maple Syrup.
Whisk ingredients until well combined.
Add wet mixture to dry mixture.
Add bacon pieces.
Stir ingredients until just combined. Don’t over-mix the batter!
Spray muffin liners with cooking spray. Fill muffin tins until almost full.
Prepare streusel: In a separate small mixing bowl, combine flour, granulated sugar, cinnamon and walnuts.
Stir well to combine.
Cut in cold butter with a pastry blender until coarse crumbs form.
Coarse crumbs will form with the bits of butter.
Sprinkle streusel topping over top of each muffin. Press streusel into muffin batter slightly so it adheres to the muffins.
Bake muffins at 425 degrees for five minutes. Reduce heat to 350 degrees and continue baking about 15-19 minutes longer, until a toothpick inserted in center comes out clean.
Remove from oven and serve!
Maple Bacon Muffins turned out so delectably!
Maple and bacon are a wonderful combination for muffins!
If you enjoy muffins for breakfast these ones are terrific.
Here’s the recipe.
MAPLE BACON MUFFINS
(Recipe inspired from Taste of Home, Morning Maple Muffins)
Maple Bacon Muffins
Equipment
- 1 12-tin regular muffin pan
- 1 6-tin regular muffin pan
- muffin liners if desired
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not previously chopped
- 1 pastry blender
- 1 whisk
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- 2 wooden spoons
- 1 skillet to fry bacon
- 1 spatula
Ingredients
MUFFIN BATTER:
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup light brown sugar packed
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 3/4 cup half-and-half
- 1/2 cup salted butter melted (1 stick)
- 1/2 cup Maple Syrup NO substitutes
- 1/4 cup sour cream
- 1 large egg
- 1/2 tsp. pure vanilla extract
- 1 tsp. Maple extract (do not OMIT from the recipe)
- 4 slices thick-cut bacon cooked and crumbled
STREUSEL TOPPING:
- 6 tbsp. UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 6 tbsp. granulated sugar
- 1/2 cup walnuts chopped (measure after chopping)
- 1 tsp. ground cinnamon
- 4 tbsp. salted butter cold (1/2 stick or 1/4 cup)
Instructions
MUFFIN BATTER:
- Line two 12-tin regular muffin pans with paper liners.
- Spray the liners with cooking spray; set aside.
- In a large skillet over medium heat, fry bacon until crisp but not scorched!
- Transfer bacon to a paper towel-lined plate to drain.
- Crumble bacon when cool; set aside.
- In a large mixing bowl combine flour, brown sugar, baking powder and salt.
- In a medium mixing bowl combine milk, melted butter, maple syrup, sour cream, egg and both extracts.
- Whisk until well combined.
- Add liquid measure to dry mixture along with the bacon.
- Stir only until moistened.
- Do not overmix.
- Fill 16 muffin liners almost full with muffin mixture.
- Top with Streusel Topping.
- Press the ingredients into the tops of the batter slightly so crumbs adhere.
- Bake at 425º for 5 minutes.
- Reduce heat to 350º and continue baking about 15-19 minutes longer, or until a toothpick inserted in center comes out clean.
STREUSEL TOPPING:
- Combine flour, granulated sugar, walnuts, and cinnamon in a medium mixing bowl until well mixed.
- Cut in butter with a pastry blender until coarse crumbs form.
- Sprinkle evenly over top of muffins.
Notes
Recipe inspired from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Maple Bacon Muffins are perfect for a holiday breakfast like Father’s Day, Fourth of July or other holidays.
I loved how these scrumptious muffins turned out. Every bite will have you salivating like Pavlov’s dogs!
Maple Bacon Muffins are great to whip up for weekend breakfasts too.
Sit down to breakfast with a few slabs of bacon and drizzle some Maple Syrup over your muffins for one spectacular family breakfast.
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