These sweet and savory Maple Bacon Muffins will have you coming back for more! With the crunchy streusel sprinkled over the top, these muffins are perfect for a dinner roll substitute or even a snack to hold you over until dinner.
This recipe calls for all my bacon lovers who would love to try a little something different with bacon. If you love the mix of sweet and savory just as much as I do then this recipe is just for you! You can pair these muffins perfectly with a Thanksgiving dinner.
ingredients for maple bacon muffins
- all-purpose Flour
- baking powder
- baking soda
- maple syrup
- brown sugar
- vegetable oil
- buttermilk or whole milk of choice
how to make maple bacon muffins
STEP ONE: Preheat your oven to 425° Fahrenheit. Begin combining all dry ingredients and whisk in egg, milk, maple syrup, brown sugar, and vegetable oil.
STEP TWO: Once all your wet and dry ingredients are mixed in, fold in your bacon chunks. Spoon the batter into prepared pan, filling them ¾ way to the top.
STEP THREE: Mix your streusel topping and pour 1 tablespoon onto each muffin.
STEP FOUR: Bake for 5 minutes at 425° then, keeping the muffins in the oven, reduce the oven temperature to 350°F
how to store muffins
Muffins are recommended to be eaten within 2-4 days. To properly store the Maple Bacon Muffins I recommend lining an airtight container with a paper towel and store the muffins in a single layer.
how to make muffins last longer
Believe it or not muffins can be frozen. You can properly store muffins in an airtight container and freeze them for up to 3 months. To thaw out muffins you can heat muffins in microwave, conventional oven, or just simply lay them out to thaw out.
how can I bring out the flavor in these
I recommend using my Maple Bacon recipe to not only add more flavor, but to also use the bacon as a garnish.
bbq bakers tips & tricks
- If you are not a huge fan of vegetable oil, you could substitute coconut oil or melted butter.
- Baking muffins at high temperature for the first few minutes (until the top of the muffin springs up) and then lowering the temperature to finish baking will help the muffins become tall and still not overcook the inside.
- Having room temperature ingredients such as eggs and butter makes the mixing of dry and wet ingredients process smother and so much easier.
my go to recipes
Maple Bacon Muffins
- 2 cups All-purpose Flour
- 1 Tablespoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 large Egg
- ½ cup Maple Syrup
- ½ cup Brown Sugar
- ¼ cup vegetable oil
- 1 cup Buttermilk or whole milk of choice
- 6 strips Bacon ½ cup, large chunks
- ¾ cup All-purpose flour
- ½ cup Granulated Sugar
- 4 Tablespoons Unsalted Butter melted
- 1 Tablespoon Maple Syrup
- 3-4 strips Bacon as garnish, see maple bacon recipe
Maple Bacon Muffin
- Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. You could also choose to make 6 large muffins, it's up to you!
- Whisk the 2 cups all-purpose flour, 1 tbps baking powder, ½ tsp baking soda and ¼ tsp salt together in a large bowl.
- In a medium bowl, whisk the 1 egg, ½ cup maple syrup, ½ cup brown sugar and 1 cup of milk together until combined.
- Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the crumbled bacon. Fold everything together just until combined and no pockets of flour remain.
- Spoon the batter into prepared pan, filling them ¾ way to the top.
- In a medium bowl, combine ¾ cup all-purpose flour and ½ cup white sugar together.
- Pour in 4 tbps melted butter and 1 tbps maple syrup, carefully fold/cut it in with a large fork. You will want to be careful so you don’t over-mix. Streusel should look like large crumbs and not paste.
- Sprinkle about 1 tablespoons of streusel on top of each muffin, pat down and place in the oven. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take.
- Muffins stay fresh in an airtight container in the refrigerator for up to 1 week, remember there is bacon in them, therefore I wouldn't recommend leaving them out.
- Make Ahead & Freezing Instructions: Muffins freeze well for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave (if desired) before enjoying.
- You could substitute coconut oil or melted butter for vegetable oil, if you prefer.
- See recipe for Maple Bacon for added flavor. The pictures above have sliced Maple Bacon as an added punch.
- Initial High Temperature: Start off by baking these at a higher temperature, this very hot air will spring the top of the muffin up quickly, then lower the temperature (as instructed) so the inside of the muffin can bake through. This helps the muffins rise nice and tall.
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