Maple Bacon Muffins
By Sue Lau | Palatable Pastime
I was looking for a breakfast-y muffin idea when I thought of making maple muffins with bacon for this month’s #MuffinMonday. I wanted to top them with a streusel topping so adapted these out of riffs of my blueberry streusel muffin recipe using bacon instead of oats in the topping.
I did decide to use Hormel bacon bits in this. I don’t normally use their product. But I wanted to make sure none of the fatty parts from cooking my own bacon would show up in the topping. And their bacon seems to be okay- it doesn’t smell foul like bacos imitation bits do. Thank goodness for that.
Bill loves them. Wants me to put them in a contest- but no. These are right here for you today. I certainly hope you enjoy them as much as we do.
Sorry to have taken a few days off, but I got pretty busy this weekend and didn’t have the time. I am glad to be up and running for you today. Tomorrow I am sharing my recipe for Baked Spinach and Artichoke Dip. That’s pretty easy if you are looking for something to have on GameDay. Wednesday I am posting with the #FoodieExtravaganza group with a heart-healthy version of a Cincinnati 5-Way- all tucked neatly inside a spaghetti squash boat. They were amazing. So I hope to see you back here for these! Until tomorrow-
Maple Bacon Muffins
- 2-1/2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup maple syrup or pancake syrup
- 2 large eggs
- 1/2 cup melted butter, cooled
- 3/4 cup whole milk
- 1 tablespoon maple flavored extract
- 1-1/4 cups crumbled cooked bacon
- 2 tablespoons soft butter
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup chopped toasted pecans
- 1/4 cup crumbled cooked bacon
- 1/2 teaspoon cinnamon
- 1/2 cup granulated sugar or cinnamon sugar
- Preheat oven to 400°F.
- Stir together the flour, baking powder and salt in a mixing bowl.
- Whisk together the syrup, eggs, cooled melted butter, milk and extract.
- Gently stir wet ingredients into the flour until blended, then stir in the bacon.
- Grease 12-15 cup muffin tin liberally with shortening.
- Scoop batter into tin cavities.
- Mix topping mixture together until crumbly then sprinkle over the muffins.
- Bake muffins for 20-25 minutes or until a toothpick can be inserted and removed cleanly.
- Allow muffins to cool in the pans for 5 minutes, then turn out.
- Dip muffin tops while still warm in sugar to coat and allow to cool on a wire rack.
From the kitchen of palatablepastime.com
- Baba Ganoush Muffins from Food Lust People Love
- Basic Banana Muffins from A Day in the Life on the Farm
- Gruyère, Roasted Pepper, and Thyme Muffins from Karen’s
- Lemon Poppyseed Muffins from Sew You Think You Can Cook
- Healthy Tiramisu Muffins from Farm Fresh Feasts
- Maple Bacon Muffins from Palatable Pastime
- Orange Oat Muffins from Passion Kneaded
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.