Maple Bacon Muffins by Susan

Susan Feliciano


In the past, we've always served our pancakes and bacon on the same plate, and poured maple syrup over all. Now, I can get the same flavors in a portable muffin.

pinch tips: Perfect Bacon Every Time



about 20 muffins


15 Min


25 Min


1 c
whole wheat flour
3/4 c
all purpose flour
3/4 tsp
1/4 c
raw sugar (or brown sugar)
2 tsp
baking powder
2 large
3 Tbsp
melted butter
3/4 c
2 Tbsp
maple syrup
6-8 slice
cooked crumbled bacon (large crumbles work best)

Directions Step-By-Step

Preheat oven to 400° and grease muffin tins for 18 - 22 muffins. My muffin tins have 2-inch cups; if yours are larger, you won't get as many muffins.
You may also use paper muffin liners if desired.
Stir together the flours, salt, sugar, and baking powder. In a separate bowl, beat the eggs, then stir in the melted butter and milk. Combine the liquid and dry ingredients with just a few strokes, only about 10-20 seconds. This prevents the flour from being overworked and gives a better texture to your muffins. Ignore any lumps that might remain. Fold in the bacon and maple syrup.
Spoon batter into well-greased or paper-lined muffin tins, filling about 2/3 full. Bake for 20-25 minutes at 400°. Allow muffins to remain in tins for a couple of minutes after baking, so they are easier to remove. Serve immediately with butter.

About this Recipe