Maple Bacon Pancake Muffins
Enjoy a delightful blend of sweet and savory in these easy, handheld pancake muffins, perfect for brunch or quick dinners.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour Swap half for whole-wheat pastry flour for a nuttier bite.
- 2 tablespoons brown sugar Honey is a fine substitute.
- 1 tablespoon baking powder Gives lift so these stay airy.
- 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
- 1 large egg Binds and enriches.
- 1 cup milk Dairy or your favorite plant-based milk; buttermilk makes them extra tender.
- 2 tablespoons melted butter Use coconut oil for a dairy-free version.
- 1/4 cup pure maple syrup Plus extra for drizzling.
- 1 teaspoon vanilla extract Rounds out the flavor.
Main Ingredients
- 4 strips bacon, cooked crisp and chopped Turkey bacon works if you prefer leaner meat.
Optional Additions
- 1 pinch cinnamon Optional for an extra flavor kick.
- 1 handful mini chocolate chips For an indulgent dessert twist.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper cups.
- In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until evenly combined.
- In a separate bowl, beat the egg with the milk, melted butter, maple syrup, and vanilla until smooth and glossy.
- Pour the wet ingredients into the dry and stir just until combined — a few small lumps are okay.
- Fold in the chopped, cooled bacon gently.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
Baking
- Bake for 12–15 minutes until the tops are golden and a toothpick comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a rack.
- Drizzle a little extra maple syrup on each muffin before serving.
Notes
To store: Keep in an airtight container at room temperature for up to 2 days. To refrigerate: They’ll keep 4–5 days; reheat gently. To freeze: Wrap individually and freeze up to 3 months. Make-ahead: Prepare batter the night before.