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Maple Bacon Pancake Muffins

Miniature pancakes baked in a muffin tin, combining crispy bacon and sweet maple syrup for a delightful breakfast treat at only 180 calories each.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour the base for a tender crumb.
  • 2 tablespoons granulated sugar for a hint of sweetness.
  • 1 teaspoon baking powder lifts each muffin into lightness.
  • 1/4 teaspoon baking soda keeps texture soft and springy.
  • 1/4 teaspoon salt balances the maple and bacon.
Wet Ingredients
  • 1 large egg, beaten binds and enriches the batter.
  • 1 cup buttermilk adds tang and moisture (substitute: milk plus 1 tablespoon lemon juice).
  • 2 tablespoons melted unsalted butter, cooled flavor and richness (substitute: neutral oil for a lighter option).
  • 3 tablespoons pure maple syrup the star flavor.
Mix-ins
  • 6 slices cooked bacon, chopped smoky, salty pockets in every muffin (substitute: turkey bacon for lower fat).
  • 1/4 cup chopped pecans or blueberries optional for a comforting twist.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper cups.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix the beaten egg, buttermilk, melted butter, and maple syrup.
  4. Pour the wet ingredients into the dry and stir gently until just combined; some small lumps are okay.
  5. Fold in the chopped bacon and any optional add-ins like pecans or blueberries.
  6. Spoon the batter into the muffin cups, filling each about three-quarters full.
Baking
  1. Bake for 12–15 minutes, or until the tops are golden and a toothpick comes out clean.
  2. Let the muffins cool for 5 minutes in the tin, then transfer to a rack.
  3. Drizzle a touch more maple syrup on top if you’re feeling indulgent.

Notes

Store cooled muffins in an airtight container for up to 4 days. Freeze individually wrapped muffins for up to 2 months. Reheat in the oven or microwave for a quick warm-up.