Maple Bacon Pancake Muffins (Printable Version)
Fluffy muffins bursting with maple syrup and crispy bacon, ideal for a sweet and savory morning meal.
# Ingredients Required:
→ Dry Ingredients
01 -
190 grams all-purpose flour
02 -
25 grams granulated sugar
03 -
8 grams baking powder
04 -
2 grams baking soda
05 -
1 gram salt
→ Wet Ingredients
06 -
1 large egg
07 -
240 milliliters buttermilk
08 -
60 milliliters pure maple syrup
09 -
30 grams unsalted butter, melted
→ Add-ins
10 -
120 grams cooked, crumbled bacon
# Guide to Cooking:
01 -
Set the oven to 190°C. Grease a 12-cup muffin tin or line it with paper liners.
02 -
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 -
In a separate bowl, beat the egg with buttermilk, maple syrup, and melted butter until thoroughly combined.
04 -
Pour the wet mixture into the dry ingredients. Stir gently with a spoon or spatula until just combined; some lumps should remain to keep the muffins light.
05 -
Carefully fold the cooked and crumbled bacon into the batter.
06 -
Distribute the batter evenly among the 12 muffin cups, filling each approximately two-thirds full.
07 -
Bake for 15 to 18 minutes until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
08 -
Remove muffins from the tin and allow them to cool on a wire rack for several minutes before serving warm with additional maple syrup as desired.
# Extra Suggestions:
01 -
Avoid overmixing to maintain a fluffy texture. Substitute gluten-free flour for a gluten-free option. A sprinkle of cinnamon can enhance the flavor.