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Maple Bacon Pancake Muffins: A Sweet 180-Calorie Delight

Maple Bacon Pancake Muffins

This recipe captures the feeling of a weekend breakfast in a single, portable bite. It combines the fluffy, comforting texture of a pancake with the salty, crispy crunch of bacon, all tied together with the sweet warmth of maple. These muffins are perfect for making ahead of time to solve the morning rush dilemma.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • ¼ cup pure maple syrup (plus more for serving)
  • 2 tablespoons melted unsalted butter
  • ½ cup cooked and crumbled bacon (about 6-8 strips)

Equipment

  • 12-cup muffin tin
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula or wooden spoon
  • Wire rack

Method
 

Instructions
  1. Prep Your Station: First things first, preheat your oven to 375°F (190°C). Get your 12-cup muffin tin ready by either greasing it well with butter or non-stick spray, or by lining it with paper liners for easy cleanup.
  2. Combine Dry Ingredients: In a large mixing bowl, add the flour, granulated sugar, baking powder, baking soda, and salt. Give it all a good whisk to break up any clumps and ensure everything is evenly distributed.
  3. Mix the Wet Ingredients: Grab a separate, medium-sized bowl. Crack in the egg and whisk it lightly. Then, pour in the buttermilk, maple syrup, and the slightly cooled melted butter. Whisk until everything is smooth and well combined.
  4. Bring It All Together: Gently pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, stir until the ingredients are *just* combined. Seriously, resist the urge to overmix! A lumpy batter is a happy batter when it comes to muffins.
  5. Fold in the Bacon: Now for the best part. Add your cooked and crumbled bacon to the batter. Fold it in gently with your spatula just a few times, enough to distribute it evenly without deflating the batter.
  6. Fill the Muffin Tin: Carefully divide the batter among the 12 prepared muffin cups. I find an ice cream scoop works perfectly for this. Fill each cup about two-thirds of the way to the top to give them room to rise without spilling over.
  7. Bake to Perfection: Place the muffin tin in the center of your preheated oven. Bake for 15 to 18 minutes. You'll know they're done when they are a beautiful golden brown and a toothpick inserted into the center of a muffin comes out clean.
  8. Cool and Serve: Let the muffins cool in the tin for about 5 minutes before carefully transferring them to a wire rack. This prevents them from getting soggy on the bottom.
  9. Enjoy!: The best way to serve these is warm. Offer some extra maple syrup on the side for dipping or drizzling. They are a complete breakfast in every bite!

Notes

The secret to a tender muffin is to not overmix the batter; a few lumps are preferred. For the best flavor and texture, use bacon that has been cooked until very crispy. Variations include adding ½ cup of shredded sharp cheddar cheese or substituting the bacon with cooked breakfast sausage. Store muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.