Save This breakfast fusion combines everything you love about pancakes and muffins into one portable treat. The sweet maple glaze drizzled over fluffy muffins studded with crispy bacon pieces creates the perfect balance of sweet and savory that will make your morning special without the fuss of flipping pancakes.
I created these muffins when hosting a brunch for my in laws who were visiting from out of town. They were such a hit that they've become our standard weekend breakfast treat, especially when we have overnight guests.
Ingredients
- Bacon: Select thick cut bacon for the best texture and flavor contrast in the muffins
- All purpose flour: Creates the perfect tender structure for these muffin pancakes
- Baking powder and baking soda: The combination gives these muffins their signature fluffy rise
- Salt: Enhances all flavors and balances the sweetness
- Large eggs: Provides structure and richness to the batter
- Buttermilk: Adds tanginess and creates tender crumbs similar to pancakes
- Pure maple syrup: Use the real stuff for authentic flavor throughout the batter
- Unsalted butter: Adds richness and that classic pancake flavor
- Vanilla extract: Rounds out the sweetness with warm aromatic notes
- Powdered sugar: Creates a smooth glaze that sets beautifully
- Milk: Thins the glaze to the perfect drizzling consistency
Instructions
- Prep the bacon:
- Cook the bacon slices until perfectly crisp but not burnt. This typically takes about 10 minutes over medium heat, flipping occasionally. The bacon needs to be crispy enough to provide textural contrast when folded into the soft muffin batter. Once cooked, place on paper towels to absorb excess grease, then chop into small pieces about 1/4 inch in size.
- Create the dry mixture:
- Whisk together the flour, baking powder, baking soda, and salt in a bowl until evenly distributed. This step is crucial for even leavening throughout your muffins. Make sure to break up any clumps of baking powder or soda with your whisk.
- Combine wet ingredients:
- In a separate large bowl, whisk the eggs until slightly frothy, then add buttermilk, maple syrup, melted butter, and vanilla. The butter should be melted but not hot to prevent cooking the eggs. Whisk until the mixture is completely smooth and unified.
- Form the batter:
- Pour the dry ingredients into the wet mixture and fold gently with a spatula using a scooping motion from the bottom up. Stop mixing as soon as no dry flour pockets remain. Overmixing will develop gluten and make tough muffins instead of tender pancake like texture.
- Add the bacon:
- Reserve about 2 tablespoons of the chopped bacon for topping, then gently fold the remaining bacon pieces into the batter with just a few strokes to distribute evenly without deflating the mixture.
- Bake to perfection:
- Fill each muffin cup about 3/4 full with batter, then sprinkle the reserved bacon pieces on top. Bake in the preheated oven for exactly 18 minutes, then check with a toothpick. It should come out with a few moist crumbs but no wet batter.
- Create the glaze:
- While the muffins cool, whisk together powdered sugar and maple syrup in a small bowl. Add milk one teaspoon at a time until you reach a thick but pourable consistency. The glaze should coat the back of a spoon but still flow slowly off of it.
- Finish with glaze:
- Once muffins have cooled for at least 15 minutes, drizzle the maple glaze over the tops in a zigzag pattern. Allow to set for about 5 minutes before serving for the best texture and flavor experience.
Save The bacon is truly the star ingredient in this recipe. I discovered that cooking it until just past chewy but not quite shattering crisp gives the perfect texture contrast in the soft muffin. My husband now requests these every Sunday morning, claiming they're better than any restaurant brunch offering we've tried.
Storage and Freshness
These muffins will stay fresh at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days. The texture is best when you warm them slightly before serving. Just 10-15 seconds in the microwave brings back that fresh baked quality. If storing with glaze already applied, place parchment paper between layers to prevent sticking.
Ingredient Substitutions
If buttermilk isn't available, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes. For a dairy free version, use plant based milk with the same acidification method and substitute melted coconut oil for the butter. The maple flavor will still shine through beautifully with these adaptations.
Serving Suggestions
These muffins create a perfect brunch centerpiece. Serve them alongside a fresh fruit salad and yogurt parfaits for a balanced meal. For an extra special presentation, warm some additional maple syrup and serve it in small dipping bowls on the side. Coffee with a splash of maple extract complements these perfectly, creating a cohesive flavor experience that will impress guests.
Make Ahead Tips
The batter can be prepared the night before and refrigerated. Just give it a gentle stir before scooping into the muffin tin in the morning. You may need to add 1-2 minutes to the baking time if the batter is cold from refrigeration. Alternatively, bake the muffins completely, then freeze without glaze. Thaw overnight in the refrigerator and warm slightly before glazing and serving.
Save These are the perfect way to make any morning feel special. Enjoy the delightful blend of sweet and savory in every bite.