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Maple Bacon Muffins | Can't Stay Out of the Kitchen | these luscious #muffins just pop with flavor since they use both #MapleSyrup & #MapleExtract. #Bacon makes everything better and adds just a hint of saltiness & crunchiness. These scrumptious #BreakfastMuffins are a fantastic #breakfast idea for #FathersDay, #holidays or company breakfasts. #MapleBaconMuffins

Maple Bacon Muffins

Teresa Ambra
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!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 16
Calories 318 kcal

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

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.
 
Recipe inspired from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 318kcalCarbohydrates: 37gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 47mgSodium: 270mgPotassium: 117mgFiber: 1gSugar: 19gVitamin A: 354IUVitamin C: 0.2mgCalcium: 83mgIron: 1mg
Keyword bacon, breakfast, maple syrup, muffins
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