Maple Bacon Muffins are spectacular! These muffins pop in flavor since they use both Maple Syrup and Maple Extract. The bacon adds crunchiness and delightful flavor and the streusel topping puts these muffins over-the-top. These scrumptious muffins are great for weekend, company or holiday breakfasts like Father's Day or Fourth of July. Everyone will rave over them!
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
NOTE: This recipe requires REAL Maple Syrup not cheap corn syrup and Real Maple Extract to give it the distinctive flavor. Don't substitute corn syrup or skip the Maple Extract in the recipe.