Maple Bacon Muffins With Brown Sugar Topping
Maple bacon muffins combine the rich sweetness of maple syrup with crispy, savory bacon. The batter is made with butter, brown sugar, sour cream, and maple syrup for a soft, tender muffin, while the crumbly bacon-brown sugar topping adds the perfect crunchy finish. These muffins are a crowd-pleasing choice for breakfast or brunch.
These maple bacon muffins bring together the very best of sweet and savory baking — tender, moist muffins flavored with real maple syrup and studded with crisp diced bacon. The batter itself is soft and rich, lightly sweetened with brown sugar and rounded out by sour cream, which helps keep the crumb tender. On top, a crunchy brown sugar–bacon crumble adds texture and irresistible salted-sweet flavor. Every bite delivers warm maple notes, salty bacon, and a light caramel finish from the brown sugar.
These muffins feel right at home on a brunch table, but they’re also perfect for breakfast, coffee breaks, potlucks, and weekend baking projects. Their flavor profile makes them appealing to both sweet and savory eaters, and the topping gives them a bakery-style look with very little effort. They’re simple to make, easy to customize, and guaranteed to disappear quickly — especially when served warm.
What You’ll Like About This Recipe
Sweet and savory balance. Real maple syrup and salty bacon create a deep, satisfying flavor that’s both comforting and unique — perfect for breakfast or brunch.
Bakery-style topping. The brown sugar and bacon crumble bakes into a crisp, caramelized layer that adds texture and extra maple-sugar richness.
Moist, tender crumb. Sour cream and melted butter work together to keep the muffins soft, rich, and flavorful without being heavy.
Great warm or room temperature. These muffins taste amazing straight from the oven, but they hold their flavor and texture beautifully as they cool.
Flexible and crowd-friendly. The recipe doubles easily, freezes well, and allows for endless variations — from spiced versions to cheesy, savory twists.
Ingredient Notes
- Bacon: Crispy, well-cooked bacon adds texture and essential savory depth. Use part of it in the batter and reserve some for the topping. Thick-cut bacon works nicely but must be cooked very crisp for clean crumbling.
- All-purpose flour: Forms the structure of the muffins. Measuring by weight (9 ounces) ensures a tender, consistent crumb.
- Brown sugar: Light or dark brown sugar adds sweetness, moisture, and caramel flavor. Dark brown sugar yields a deeper flavor.
- Baking powder & baking soda: Provide lift. Aluminum-free baking powder is ideal for a clean flavor in maple-rich baked goods.
- Salt: Enhances both the sweet maple and the savory bacon — an important balancing ingredient here.
- Milk: Adds moisture and helps the batter come together smoothly. Whole milk works best for flavor and tenderness.
- Butter: Melted butter adds richness and helps create a soft crumb. Let it cool slightly before mixing so it doesn’t curdle the egg.
- Pure maple syrup: Choose dark or “robust” grade if available — it brings fuller maple flavor than lighter grades.
- Sour cream: Adds moisture and tenderness without thinning the batter. Creates a bakery-quality texture.
- Egg: Binds the batter and helps the muffins rise.
- Vanilla extract: Enhances the flavor of the maple and brown sugar.
- Brown sugar topping: A simple crumble of bacon, flour, brown sugar, and maple syrup that melts into a crisp, sweet crust.
How to Make It
- Heat the oven and prepare the muffin pan by greasing, flouring, or lining with paper cups.
- Stir together the flour, brown sugar, baking powder, baking soda, salt, and a portion of the cooked diced bacon.
- Whisk the milk, melted butter, maple syrup, sour cream, egg, and vanilla in a separate bowl.
- Combine the wet and dry mixtures, stirring just until blended, and fill each muffin cup about three-quarters full.
- Prepare the topping by mixing the reserved bacon with brown sugar, flour, and maple syrup until crumbly.
- Sprinkle the topping over each muffin and bake until golden and cooked through.
- Cool briefly on a rack and serve warm or at room temperature.
Tips
- Cook the bacon until very crisp. Soft bacon dissolves into the batter instead of adding texture.
- Let the melted butter cool slightly to avoid scrambling the egg or curdling the sour cream.
- Use dark (robust) maple syrup for the fullest flavor — lighter grades deliver a milder maple note.
- Do not overmix the batter; stir only until the dry ingredients disappear to keep the muffins tender.
- For extra maple intensity, drizzle a teaspoon of maple syrup over the muffins right after baking.
- If your brown sugar topping seems too wet, add a teaspoon of flour. If too dry, add a few drops of maple syrup.
- Line the muffin tin if needed — the maple topping can caramelize and stick slightly to unlined pans.
Recipe Variations
- Maple pecan bacon muffins. Add ½ cup chopped pecans to the batter for a nutty crunch. Pecans pair beautifully with both maple and bacon, making the muffins richer and more complex.
- Make mini muffins. Use a mini muffin pan and reduce the bake time to 12–14 minutes.
- Spiced maple bacon muffins. Add cinnamon, nutmeg, or a pinch of allspice to the dry ingredients for a warm, autumn-inspired flavor.
- Cheddar maple bacon muffins. Fold in ½ to 1 cup shredded sharp cheddar for a savory-sweet variation that pairs especially well with chili or stew.
- Apple maple bacon muffins. Add ½ cup finely diced apple for extra moisture and sweetness. Granny Smith or Honeycrisp apples hold their shape well during baking.
- Gluten-free version. Substitute a cup-for-cup gluten-free flour blend containing xanthan gum. The texture remains tender, and the crumble topping still bakes up crisp.
- Add chopped nuts. Stir in 1/4 cup chopped pecans or walnuts for extra crunch.
Serving Suggestions
- Serve warm with a pat of butter or a drizzle of maple syrup for a cozy breakfast treat.
- Pair with baked beans, chili, ham, or thick soups — the sweet-salty flavor works beautifully with savory dishes.
- Add them to a brunch spread alongside eggs and fresh greens.
- Garnish with a bit of extra crispy bacon for a pretty and tasty finish.
- Pack them into lunch boxes or picnic baskets for snacks or coffee breaks.
How to Store
Refrigerate: Store cooled muffins in an airtight container for up to 4 days. For best flavor, warm briefly before serving.
Freeze: Freeze in a single layer, then transfer to freezer bags. They keep well for up to 2 months.
Reheat: Warm in the microwave for 10 to 15 seconds or in a low oven. Avoid overheating, which can dry out the crumb.
Frequently Asked Questions
Maple Bacon Muffins With Brown Sugar Topping
Ingredients
- 8 to 10 strips bacon, finely chopped or diced (approximately 1 cup diced cooked) (divided use)
- 2 cups all-purpose flour, 9 ounces
- 1/2 cup brown sugar, light or dark, packed
- 2 teaspoons baking powder, preferably aluminum-free
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup milk
- 4 ounces butter, 1 stick melted
- 1/2 cup maple syrup, dark, robust if possible
- 1/3 cup sour cream, full-fat
- 1 large egg
- 1/2 teaspoon vanilla extract
Brown Sugar Topping
- reserved diced cooked bacon
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar, light or dark, packed
- 2 teaspoons maple syrup
Instructions
- Prep the Oven and Pan. • Position a rack in the center of the oven and heat it to 400°F. • Grease and flour a 12-cup muffin tin or line the cups with paper cupcake liners.
- Make the batter. • In a mixing bowl, combine 2/3 cup of the diced bacon with the flour, 1/2 cup of brown sugar, baking powder, baking soda, and salt. Stir to blend thoroughly. Set the remaining 1/3 cup of bacon aside for the topping.• In a medium bowl, whisk together the milk, melted butter, 1/2 cup of maple syrup, sour cream, egg, and vanilla extract.• Pour the milk and egg mixture into the dry mixture and stir until blended. • Fill the prepared muffin cups about three-quarters of the way full.
- Make the topping. • Combine the reserved 1/3 cup of diced bacon, 2 tablespoons of flour, 2 tablespoons of brown sugar, and 1 tablespoon of maple syrup. Stir with a fork or your fingers until the mixture is crumbly. • Sprinkle the crumb mixture evenly over the tops of the muffins.
- Bake the muffins. • Transfer the muffins to the preheated oven and bake for 17 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. • Cool the muffins on a rack.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
