Best Maple Bacon Muffins Recipes

MAPLE BACON MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup. Stir into dry ingredients just until moistened. Fold in bacon., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire tack. Serve warm. Refrigerate leftovers.

MAPLE BACON MUFFINS

Steps:

• In a large bowl, combine flour, bacon, baking powder and salt.
• In another bowl, whisk the remaining ingredients together.
• Stir into dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 20-25 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack.

MAPLE-BACON MUFFINS

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• In large bowl, mix flour, brown sugar, baking soda and salt. In medium bowl, stir milk, syrup, butter and egg until blended. Add milk mixture to flour mixture; stir just until dry ingredients are moistened. Stir in bacon. Fill muffin cups three-fourths full.
• Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

MAPLE-BACON CORN MUFFINS

Steps:

• Preheat oven to 400*. Heat a skillet to medium-high. Chop the bacon and cook until slightly crispy. Remove with a slotted spoon and set the skillet aside.
• In a large bowl combine all dry ingredients. Whisk in the milk and eggs, followed by the melted butter, maple syrup and ¼ cup bacon grease.
• Stir the bacon pieces back into the mixture.
• Place muffin liners in a 12-cup muffin tin. Evenly divide the mixture into the liners. Bake for 15 minutes-until golden.
• Remove from the muffin tin and serve warm!

GRANNIE STYLES' MAPLE BACON PRALINE MUFFINS

Steps:

• 1. Preheat oven to 385 degrees Line cupcake pan with liners (this makes about 15 muffins) Prepare BACON and Topping First..... BACON- Take 5 slices of the BACON and cut in half cook thoroughly set aside to cool on a piece of paper towel. (I like my full slices of BACON baked, cooks more evenly which I bake in oven at 425 degrees on a wire rack placed on a cookie sheet lined with foil. Bake for about 10 min. flip and finish cooking for 10 min.) Cut up rest of BACON in cubes *I use scissors and take about 3-4 slices at a time and chop them into the pan. Cook until crisp (not undercooked or burnt). Set aside. When cooled crumble the pieces up. Topping- Mix Cornstarch, Flour, Sugar, Cinnamon, Pecan chips, then add melted Butter. Then add 2 tablespoons of the Bacon crumble pieces into the mixture. Set aside.
• 2. Batter- Mix Flour, Baking Powder, Salt and Sugar. In separate bowl beat 1 Egg, then add Milk, Vanilla, Maple Syrup, Applesauce. Stir the wet ingredients into the Flour mixture (do not beat, batter will be lumpy). Then fold about 4 tablespoons of crumb mixture and All of the BACON crumbles into batter. Spoon into liners filling about 3/4 of the cup. Add crumb topping mixture to top of each one, about 2 tbl each, I did not waste this some had a little bit more. Bake until golden brown about 20-25 min each insert toothpick in center and when it comes out clean, its done. Cool or like me could not wait I grabbed one and cut open and put a slab of Butter and OMGGGOOODNESS!!! While the Muffin goodness is cooking make frosting
• 3. Frosting- Mix Powdered Sugar, Butter, and warm bacon grease. This should be a thick frosting consistency. Put a dallop (I put in a baggie cut of tip) on each Muffin and top with pieces of the whole BACON pieces I had you reserve earlier. And you guessed it DEVOUR THE BACON GOODNESS!

MAPLE BACON MUFFINS BY SUSAN

Steps:

• 1. 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.
• 2. 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.
• 3. 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.

SAVORY MAPLE BACON MUFFINS

Steps:

• In a large bowl, combine the oats, flours, brown sugar, baking powder, baking soda and salt. In another bowl, beat the eggs, buttermilk and syrup. Stir into dry ingredients just until moistened. Fold in bacon. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

MAPLE BACON CORNBREAD MUFFINS - HOMEMADE HOOPLAH

Steps:

• In a large skillet over medium-high heat, cook chopped bacon until very crispy, about 7-10 minutes. Place crumbled bacon on a paper towel covered plate to dry and cool.
• Preheat oven to 350 F. Line a muffin tin with muffin 15 standard baking cup liners and lightly coat with cooking spray.
• In a large bowl, whisk together yellow cornmeal, flour, baking powder, and salt. Once mixed, create a well in the center of the cornmeal mixture. Set bowl aside.
• In a medium bowl, add eggs and gently whisk to break up yolk and whites. Add maple syrup, milk, yogurt, and vegetable oil to bowl, then whisk until combined.
• Pour wet ingredients into the well of the dry ingredients. Using a spatula, mix batter until moistened and most the large clumps are gone (a few small clumps are okay).
• Add about 3/4 of the prepared bacon to the batter and gently fold it in until mixed.
• Pour maple bacon muffin mix into the prepared muffin tin, filling each cup up about 2/3 full. Note: This recipe is designed to make exactly 15 muffins. If you have excess muffin mix, resist making more muffins - instead, try to find room for the batter in the existing 15 muffins.
• Bake cornbread muffins for about 20-25 minutes or until a toothpick tester comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
• When serving, sprinkle remaining crumbled bacon on top of the muffins and drizzle maple syrup on top.

SAVORY MAPLE MUFFINS WITH CANDIED BACON

Steps:

• Candied Bacon: Preheat oven to 350 degrees F Line a jelly roll pan with foil and set a wire rack on top. Spray rack with nonstick cooking spray. Place brown sugar in a medium bowl. Separate bacon slices and add to the bowl. Stir together until the bacon is coated on both sides with brown sugar. Spread the bacon slice by slice over the wire rack and rub remaining brown sugar onto each slice.
• Bake until the bacon reaches desired crispness, about 20 minutes. Remove from oven and let cool for 5 minutes. Chop or crumble 8 slices of bacon for the muffin batter. Cut the remaining pieces crosswise into 1/4- inch strips; set aside for topping the muffins when they come out of the oven.
• Muffins: Increase oven temperature to 400 degrees F In a large bowl, combine the flour, chopped bacon, baking powder and salt.
• In another bowl, whisk the egg, milk, oil and syrup until combined. Stir into dry ingredients just until moistened. Spray muffin pan with nonstick cooking spray and fill two thirds full. Bake 15 minutes or until toothpick inserted in center comes out clean. Immediately insert 3 or so bacon strips vertically into the center of each muffin so pieces are visible. Cool 5 minutes before removing from pan to a wire rack.