Maple Bacon Pancake Muffins

Last Sunday my sister texted me at 7 AM asking if I could bring something for her impromptu brunch gathering. I had bacon in the fridge and a serious craving for pancakes but zero time to stand at the griddle flipping individual cakes for a crowd.

My nephew Lukas took one bite and announced these were better than regular pancakes because he could eat three without anyone noticing. The whole platter vanished in ten minutes flat and my sister has already requested them for next weekend.

Ingredients

• 1 1/2 cups all-purpose flour: The foundation that gives these muffins their pancake like texture and structure
• 2 tbsp granulated sugar: Just enough sweetness to balance the salty bacon without competing with the maple
• 2 tsp baking powder and 1/2 tsp baking soda: The double leavening team that creates those fluffy tender crumbs we love
• 1/2 tsp salt: Essential for enhancing all the flavors and making the maple really sing
• 1 cup whole milk: Creates a richer batter than skim milk for that bakery style texture
• 2 large eggs: Provides structure and helps bind everything together perfectly
• 1/4 cup pure maple syrup: The liquid gold that infuses every muffin with authentic maple flavor
• 1/4 cup unsalted butter melted and cooled: Adds richness and helps create a tender crumb
• 1 tsp vanilla extract: Rounds out all the flavors and adds that comforting bakery aroma
• 6 slices bacon: The star that brings crunch and that irresistible smoky salty element
• 2 tbsp extra pure maple syrup: For that final glossy drizzle that makes them look irresistible

Instructions

Preheat your oven:

Set the temperature to 350°F (175°C) and prepare a 12 cup muffin tin with liners or a light coating of grease

Crisp the bacon:

Cook bacon in a skillet over medium heat until perfectly crisp then drain on paper towels and chop into small pieces

Whisk the dry ingredients:

In a large bowl combine the flour sugar baking powder baking soda and salt until well blended

Mix the wet ingredients:

In another bowl whisk together the milk eggs 1/4 cup maple syrup melted butter and vanilla until smooth

Combine the batter:

Pour the wet mixture into the dry ingredients and stir gently until just combined being careful not to overmix

Fold in the bacon:

Gently incorporate most of the chopped bacon reserving a small amount for sprinkling on tops

Fill the muffin cups:

Divide the batter evenly among the prepared muffin cups then sprinkle the reserved bacon pieces over each one

Bake to perfection:

Bake for 18 to 20 minutes until the tops are golden and a toothpick inserted in the center comes out clean

Finish with maple:

Let them cool in the pan for 5 minutes before transferring to a wire rack then drizzle with extra maple syrup while warm

Save

These have become my go to for overnight guests because I can prep everything the night before and just bake them fresh in the morning. Something about that maple bacon smell wafting through the house makes everyone wake up happy.

Making Ahead and Storage

I once made a triple batch and froze half for busy mornings. They reheat beautifully in the microwave for about 30 seconds and still taste amazingly fresh.

Bacon Variations

My vegetarian sister uses smoked paprika and a touch of liquid smoke instead of bacon and honestly the result is surprisingly delicious with that same smoky depth.

Serving Suggestions

These are perfect on their own but sometimes I serve them with a side of scrambled eggs or fresh berries for a complete brunch spread.

• Warm the extra maple syrup slightly before drizzling for better coverage
• A pat of butter melting into a warm muffin is never a bad idea
• Coffee and these muffins together is basically the perfect morning

Save

These muffins have turned last minute breakfast stress into something I actually look forward to making.

Recipe Questions & Answers

→ Can I make these muffins ahead of time?

Yes, these muffins store well in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped and reheat in the microwave for 30-45 seconds.

→ Can I substitute the bacon?

Turkey bacon works as a lighter alternative. For a vegetarian version, omit the bacon entirely and add chopped pecans or walnuts for crunch instead.

→ Why is my batter thick?

The batter should be thick, similar to traditional pancake batter. If it seems too thick to fold in the bacon, add 1-2 tablespoons of milk to reach a spoonable consistency.

→ Can I use pancake mix instead of flour?

Yes, substitute 2 cups of dry pancake mix for the flour, baking powder, baking soda, and salt. Reduce the additional sugar to 1 tablespoon since most mixes contain some sweetener.

→ How do I know when they're done baking?

Insert a toothpick into the center of a muffin—it should come out clean or with just a few moist crumbs. The tops should be golden brown and spring back when lightly touched.

→ Can I add other mix-ins?

Try adding 1/2 cup of blueberries, chocolate chips, or chopped pecans. Just fold them in gently with the bacon to avoid overworking the batter.