Maple Bacon Pancake Muffins: Breakfast Bliss in Every Bite

Maple Bacon Pancake Muffins blend sweet and savory for a perfect portable breakfast treat.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Batter

2 cups All-Purpose Flour Can be swapped with whole wheat flour.
1 cup Sugar Brown sugar adds deeper flavor.
2 tablespoons Baking Powder Leavening agent for muffins.
1 teaspoon Salt Enhances overall flavor.
1 large Egg Binding agent; can use flax egg for vegan.
1 cup Buttermilk Can be made with vinegar or lemon juice.
1/2 cup Maple Syrup Substitutable with honey or agave syrup.
1 cup Cooked Bacon Crispy bacon is best; turkey or plant-based options work.

Equipment

Muffin tin
Mixing Bowls
Whisk
Spatula
Scoop

Method

Step-by-Step Instructions for Maple Bacon Pancake Muffins

Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
In a separate medium bowl, blend the eggs, buttermilk, and maple syrup until smooth.
Pour the wet mixture into the dry ingredients and gently stir until just combined.
Fold in the crumbled, crispy bacon into the batter.
Distribute the batter into each muffin tin cup, filling them about three-quarters full.
Bake for 18-20 minutes until lightly browned and a toothpick comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 2gCholesterol: 30mgSodium: 220mgPotassium: 85mgFiber: 1gSugar: 10gCalcium: 4mgIron: 4mg

Notes

Muffins can be stored in an airtight container for up to 2 days at room temperature or in the fridge for 4 days. They can also be frozen for up to 3 months.

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