I thought it was about time that the flavor of “Maple Bacon” reappeared on the blog. The last time I tried this combo, one that I believe has taken over the internet in an insane fashion (though I can’t blame anyone – who can say no to bacon??) it was with these Maple Bacon Cupcakes.
They weren’t bad, but to be honest I kept getting the same response from my friends and taste-testers.
“They are good, but I could use more bacon.”
Friends, that is never anything I ever want to hear anyone say to me ever again.
The Horror! The Horror!
Okay, maybe quoting Conrad is a tad melodramatic, but no one wants to get invested in the idea of Maple-Bacon anything if there will be a shortage of bacon.
So I thought, for these muffins, the more appropriate idea would be to….
BRING ON THE BACON!
Not only do we have plenty of freshly-cooked bacon crumbles all up in these marvelous muffins, I decided to employ the bacon drippings (which you should NEVER throw out – they make everything delicious) as the primary fat source in the recipe.
Are you shocked? Outraged?
Or totally digging the bacon goodness that I am serving?
I’m going to hope it’s the latter.
Now, for the maple counterpart, I brought out the big guns.
I was presented with a small yet incredibly, out-of-this-world-amazing, container of Canadian Maple Syrup from one of my bosses at work. He is a wonderful supporter of my blog and will often taste-test my treats, and one day he emerged from his office carrying this adorable little maple leaf-shaped container which I originally (in my head of course) mistook for a flask filled with whiskey or some other dark liquor.
“My friend from Canada brought me this and I haven’t had a chance to do anything useful with it. Maybe you would want to try it in a recipe?”
I think my jaw might have hit the ground.
Friends, what we have been given as maple syrup here in the states is A LIE!
A BOLDFACED, CAPS LOCK LIE!
Real maple syrup is almost indescribable. I guess if you could call “woodsy” a flavor, that would be the best way I could explain it to you….or that I suddenly felt the urge to live in a log cabin and make pancakes from scratch every morning.
Maybe it’s better off we don’t have this on-hand here.
So I added it right into the muffin mix, along with a bit of brown sugar to keep them moist.
Then, because we need to ensure there is plenty of maple to complement the bacon, I created a maple glaze to drizzle over the tops.
Now that is what I call a well-balanced breakfast.
Be sure to check back tomorrow and see what else I’ve been cooking up in the kitchen!
Maple Bacon Muffins
- 2 cups flour
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1 tsp salt
- 8 strips bacon, cooked and crumbled
- 1/4 cup good-quality maple syrup
- 2 tbsp vegetable oil
- 2 tbsp bacon drippings, cooled (from 8 strips bacon above ^)
- 1 egg
- 1 cup milk
- Preheat oven to 350 degrees and grease 10 cups of a 12-cup muffin pan with cooking spray.
- Combine flour, brown sugar, baking powder, and salt in a large bowl. In a smaller, separate bowl, whisk together vegetable oil, bacon drippings, egg, and milk.
- Pour wet ingredient mixture over dry ingredient mixture, and stir with large wooden spoon until just combined. Fold in bacon crumbles.
- 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.
- Let cool while you prepare the glaze.
- 1/2 cup powdered sugar
- 3 tbsp maple syrup
- 1 tsp milk
- Whisk everything in a small bowl until glaze is smooth. Add a little more powedered sugar if it is too thin or a little more milk if too thick.
- Drizzle over cooled muffins.
Makes Approximately 10 muffins
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain