Maple Bacon Muffins With Brown Sugar Topping
Moist maple bacon muffins topped with a crunchy brown sugar and bacon crumb topping. Sweet, savory, and perfect for breakfast or brunch.
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 pure maple syrup, dark, robust if possible
- 1/3 cup full-fat sour cream
- 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.
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