Description
Enjoy the delightful combination of pancakes and bacon in portable muffin form, enhanced with the sweet aroma of maple syrup.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ¼ cup maple syrup (plus more for serving)
- 2 tablespoons melted unsalted butter
- ½ cup cooked and crumbled bacon
Instructions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg; then add buttermilk, maple syrup, and melted butter, blending thoroughly.
- Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Fold in the crumbled bacon evenly throughout the batter.
- Divide the batter among the muffin cups, filling each two-thirds full.
- Bake for 15-18 minutes until golden brown and a toothpick comes out clean.
- Allow cooling on a wire rack and serve warm with drizzled maple syrup.
Notes
Ensure buttermilk is at room temperature for fluffier muffins. Substitute with regular milk and vinegar if needed.