Maple Bacon Pancake Muffins: A Sweet 180-Calorie Delight

Maple Bacon Pancake Muffins: A Sweet 180-Calorie Delight

There’s something delightfully comforting about the combination of fluffy pancakes and savory bacon. When you turn that classic breakfast into a muffin, you get a portable treat that’s perfect for busy mornings or cozy brunches. These Maple Bacon Pancake Muffins are not only incredibly delicious but also easy to whip up. At just 180 calories each, they’re a sweet and savory option that everyone in the family will love. You can savor them fresh out of the oven or take them on the go!

Why This Recipe Stands Out

You might be wondering why Maple Bacon Pancake Muffins deserve a special place in your recipe repertoire. Here are some compelling reasons to get those muffin tins ready:

1. Quick and Convenient: These muffins can be prepped and baked in about 30 minutes, making them a perfect solution for busy mornings.
2. Kid-Approved: The combination of pancakes and bacon is a surefire hit with kids. These muffins bring smiles to breakfast tables!
3. Perfect for Any Occasion: Whether it’s a casual Sunday brunch, a tea party, or something special for guests, these muffins shine.
4. Budget-Friendly: Simple ingredients keep costs low, making this recipe an ideal choice for mindful cooks.

"These are the perfect bite-sized breakfast! My kids loved them, and I love how easy they are to make." – Satisfied Baker

Your Easy Cooking Guide

Making these delightful muffins is easier than you might think! Here’s what to expect during the cooking process: you’ll combine dry ingredients, whisk the wet ones, blend them together, fold in the crumbled bacon, and then bake. It’s that simple!

Ingredients You’ll Need

To create the magic behind Maple Bacon Pancake Muffins, gather the following 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 maple syrup, plus more for serving
• 2 tablespoons melted unsalted butter
• ½ cup cooked and crumbled bacon

Note: If you don’t have buttermilk on hand, you can create a substitute by adding a tablespoon of vinegar to regular milk and letting it sit for about 5 minutes!

Step-by-Step Directions

Let’s break down the process into easy steps:

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, whisk the egg, buttermilk, maple syrup, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently, being careful not to overmix; a few lumps are perfectly fine.
5. Fold in the cooked and crumbled bacon until just combined.
6. Divide the batter evenly among the muffin cups, filling each to about two-thirds full.
7. Bake for 15-18 minutes, or until golden brown. A toothpick inserted in the center should come out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
9. Serve warm, drizzled with extra maple syrup.

Serving Suggestions

These Maple Bacon Pancake Muffins are delightful on their own, but there are a few fun ways to enhance the experience:

• Drizzling Extra Maple Syrup: For those who love a sweet touch, a drizzle of syrup elevates every bite.
• Pairing with Fresh Fruit: Serve alongside sliced strawberries or bananas for a refreshing contrast.
• Bacon-Wrapped Variations: For some added flair, consider wrapping each muffin in a strip of bacon for an irresistible twist.

Storing Leftovers

If you find yourself with extras, don’t worry! Here are some tips for keeping your muffins fresh:

1. Room Temperature: Store them at room temperature in an airtight container for up to 2 days.
2. Refrigeration: If you want to keep them longer, refrigerate for up to a week.
3. Freezing: You can freeze these muffins for up to a month. Just make sure to wrap them tightly in plastic wrap and place them in a freezer bag. When ready to eat, thaw overnight in the fridge and reheat in the oven.

Pro Chef Tips

• Bacon Preparation: Use thick-cut bacon for a more hearty texture and flavor. Make sure to allow it to cool before crumbling—it makes it easier to handle.
• Don’t Overmix: Gently combine the ingredients to prevent tough muffins. A few lumps are okay!
• Mid-Bake Check: Every oven is different, so keep an eye on your muffins during baking to avoid over-browning.

Creative Twists

Feeling adventurous? Here are some variations to consider:

• Cheese Lover’s Delight: Add a half-cup of shredded cheddar for a cheesy spin.
• Herb Infusion: Incorporate chopped chives or green onions for a fresh and savory touch.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free blend for a delicious gluten-free treat.

Your Questions Answered

• How long does it take to make these muffins?
  The total time from prep to baking is roughly 30 minutes, perfect for those on-the-go!

• Can I substitute buttermilk?
  Yes! You can use regular milk mixed with a tablespoon of vinegar or lemon juice and let it sit to sour.

• What’s the best way to reheat these muffins?
  For the best results, reheat in the oven at a low temperature until warm. This keeps them fluffy!

• What goes well with these muffins for a complete breakfast?
  Pair with scrambled eggs and fresh fruit for a balanced meal.

These Maple Bacon Pancake Muffins are sure to impress with their sweet and savory flavors. Why not give them a try? Enjoy your baking adventure!

Maple Bacon Pancake Muffins

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• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Pescatarian

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Description

A portable breakfast treat combining fluffy pancakes and savory bacon, perfect for busy mornings or cozy brunches.

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Ingredients

Scale 1x2x3x

• 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 maple syrup, plus more for serving
• 2 tablespoons melted unsalted butter
• ½ cup cooked and crumbled bacon

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Instructions

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, whisk the egg, buttermilk, maple syrup, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently, being careful not to overmix; a few lumps are perfectly fine.
5. Fold in the cooked and crumbled bacon until just combined.
6. Divide the batter evenly among the muffin cups, filling each to about two-thirds full.
7. Bake for 15-18 minutes, or until golden brown. A toothpick inserted in the center should come out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
9. Serve warm, drizzled with extra maple syrup.

Notes

Store muffins at room temperature in an airtight container for up to 2 days, refrigerate for a week, or freeze for a month.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 8g
• Sodium: 350mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg

Keywords: pancake muffins, breakfast muffins, bacon muffins