Thursday, December 5, 2013

Maple Bacon Breakfast Muffin

We had the best morning ever and now you can too by following this recipe for Maple Bacon Breakfast Muffins. You're welcome. 

Shown above: Zoya Nail Polish in Pepper

Maple Bacon Breakfast Muffins

  • 2 cups flour
  • 1/4 cup brown sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 10 strips cooked Applewood bacon, set 2 aside - crumble remaining 8 pieces. (Substitute turkey bacon or smoky maple bacon tempeh for kosher & vegan options)
  • 1/4 cup pure maple syrup
  • 2 tbsp canola oil
  • 2 tbsp bacon drippings, cooled
  • 1 egg (vegan option: substitute 1/3 cup applesauce)
  • 1 cup milk (vegan option: substitute almond milk)

  1. Preheat oven to 350 degrees and grease 10 cups of a 12-cup muffin pan with cooking spray.
  2. Combine flour, brown sugar, baking powder, and salt in a large bowl. In a smaller, separate bowl, whisk together canola oil, bacon drippings, egg, maple syrup and milk.
  3. Pour wet ingredient mixture over dry ingredient mixture, and stir with large wooden spoon until just combined. Fold in bacon crumbles.
  4. Fill muffin cups 2/3 way full with batter, and bake at 350 degrees for 15 minutes or until a toothpick inserted in the center comes out clean.
  5. Break remaining 2 pieces of bacon into small bite sized pieces and stick into the top, center of the muffin.
  6. Let cool while you prepare the glaze.

Maple Glaze:

  • 1/2 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tsp milk

  1. Whisk everything in a small bowl until glaze is smooth. Add a little more powdered sugar to thicken if needed.
  2. Drizzle glaze over cooled, bacon-topped muffins and enjoy!

Makes Approximately 10 muffins

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