Bacon Maple Muffins are the perfect sweet-and-salty breakfast treat. Topped with a brown sugar crumble and ready in about 30 minutes, they’re ideal for a quick morning bite, a brunch spread, or to share with neighbors.
These muffins strike a delicious balance: the batter is lightly sweet and tender, a crunchy brown sugar crumble adds a caramel-like finish, and crisp bacon folded into the batter brings that savory, salty contrast. Together they make a satisfying bite that works equally well for weekday breakfasts, weekend brunches, or as a thoughtful baked gift.
I’ve been making this recipe for years, and it’s always popular with family and friends. They’re easy to scale — make a single batch for brunch or double the recipe to share — and they travel well if you want to deliver a box of warm muffins to neighbors during the holidays.
Whether you keep them all for yourself or share them around, these maple bacon muffins are simple to make and hard to resist.
Table of contents
- Step by step instructions
- How do you make mini muffins?
- How do you store them?
- More pastry recipes
Step by step instructions
-
Make the muffin batter.
- In a small bowl, combine the dry ingredients: flour, baking powder, and salt.
- In a large bowl, whisk together the vegetable oil, milk, and egg until smooth.
- Stir in the maple syrup, then fold in the dry ingredients until just combined.
- Gently mix in the cooked, crumbled bacon.
- Tip: About 6 slices of bacon (cooked and crumbled) equals roughly ½ cup — the amount used in this recipe.
-
Prepare the brown sugar crumble.
- In a small bowl, combine brown sugar, flour, and ground cinnamon.
- Add cold cubed butter and use your fingertips to work it into a coarse crumble.
-
Assemble and bake.
- Preheat the oven to 350°F (175°C).
- Line a 12-cup muffin tin with liners or spray well with cooking spray.
- Spoon the batter into the prepared tin, filling each cup about ¾ full.
- Sprinkle the brown sugar crumble evenly over each muffin.
- Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
- Serve warm or at room temperature. For a quick reheating trick, microwave a muffin for 30 seconds to restore that just-baked warmth.
How do you make mini muffins?
These maple bacon muffins convert easily into bite-sized mini muffins. Use a 24-cup mini muffin tin (lined or greased), fill each cup about ¾ full, and top with the brown sugar crumble just as you would full-size muffins. Bake the mini muffins for about 15 minutes, checking for doneness a little earlier since they bake faster.
How do you store them?
Once cooled, store the muffins in an airtight container at room temperature. They stay fresh for up to 5 days. If you want to freeze them, wrap individually and freeze for longer storage; thaw at room temperature and warm briefly before serving.
More pastry recipes
Looking for other breakfast or brunch pastries? Try these favorites:
- Blueberry Cream Cheese Muffins with Chocolate Crumble
- Maple Candied Bacon Bread Pudding Muffins
- Blueberry Pastry Delights
- Oatmeal Cranberry Bars
- Salted Caramel Cinnamon Rolls
- Low Carb Almond Flour Blueberry Muffins
Bacon Maple Muffins with Brown Sugar Crumble
Summary: Bacon Maple Muffins are a sweet-and-salty breakfast pastry topped with a brown sugar crumble. They come together quickly and bake up tender and flavorful.
Servings: 12 muffins
Prep Time: 15 minutes • Cook Time: 18 minutes • Total Time: 33 minutes
Author: Whitney Bond
Ingredients
Bacon Maple Muffins
- 2 cups flour
- 3 tsp baking powder
- ½ tsp salt
- ½ cup vegetable oil
- ½ cup milk
- 1 egg
- ⅔ cup maple syrup
- ½ cup cooked, crumbled bacon
Brown Sugar Crumble
- ⅓ cup brown sugar
- 2 tbsp flour
- ½ tsp cinnamon
- 1 tbsp cold butter, cubed
Instructions
- Preheat the oven to 350°F (175°C).
- Mix 2 cups flour, baking powder, and salt in a small bowl.
- In a large bowl, whisk together vegetable oil, milk, and egg. Stir in the maple syrup.
- Fold the dry ingredients into the wet until just combined. Gently mix in the cooked, crumbled bacon.
- Spoon batter into a lined or greased 12-cup muffin tin, filling each cup about ¾ full.
- To make the crumble: combine brown sugar, 2 tbsp flour, and cinnamon. Add the cold butter and use your fingers to form a coarse crumble. Sprinkle over each muffin.
- Bake for about 18 minutes, or until a toothpick comes out clean. Cool in the pan briefly, then transfer to a wire rack.
Notes
- Bacon: You can use store-bought bacon crumbles or cook bacon at home. One approach for evenly crisp bacon is to bake it on a wire rack set over a foil-lined baking sheet at 400°F for about 15–20 minutes. Cooked bacon yields roughly ½ cup when crumbled from about 6 slices.
- Mini Muffins: Use a 24-cup mini muffin tin, fill ¾ full, top with crumble, and bake about 15 minutes.
- Storage: Store in an airtight container at room temperature for up to 5 days. Warm briefly before serving for a freshly baked taste.
Nutrition Facts (per muffin)
- Calories: 268 kcal
- Carbohydrates: 36 g
- Protein: 5 g
- Fat: 12 g (Saturated Fat: 9 g)
- Cholesterol: 24 mg
- Sodium: 261 mg
- Sugar: 17 g