Description
A portable breakfast treat combining fluffy pancakes and savory bacon, perfect for busy mornings or cozy brunches.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the egg, buttermilk, maple syrup, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently, being careful not to overmix; a few lumps are perfectly fine.
- Fold in the cooked and crumbled bacon until just combined.
- Divide the batter evenly among the muffin cups, filling each to about two-thirds full.
- Bake for 15-18 minutes, or until golden brown. A toothpick inserted in the center should come out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
- 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