• Maple Bacon Muffins - On Sugar Mountain
#MuffinMonday : Maple Bacon Muffins
  • Maple Bacon Muffins - On Sugar Mountain

Hello friends!

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….


Maple Bacon Muffins - On Sugar Mountain

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.

Maple Bacon Muffins - On Sugar Mountain

Maple Bacon Muffins - On Sugar Mountain

Friends, what we have been given as maple syrup here in the states is A 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.

Maple Bacon Muffins - On Sugar Mountain

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!

Happy Baking!


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
  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 vegetable oil, bacon drippings, egg, 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. 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 powedered sugar if it is too thin or a little more milk if too thick.
  2. Drizzle over cooled muffins.

Makes Approximately 10 muffins

All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain

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Jess Gonzalez


  • barbellsandbuttercream

    Written on June 24, 2013

    I’m pretty particular about my maple syrup too having been raised in New England! I prefer Grade B pure maple syrup because it has a much bolder maple flavor!

    • Jess @ On Sugar Mountain

      Written on July 8, 2013

      My roommate said the same thing! I couldn’t tell you which grade this was (though it was VERY dark amber so maybe b?) but it made SUCH a difference in these muffins. :)

  • Elie Rosen

    Written on June 24, 2013

    I’ll take 2 dozen and I want it at my door in an hour. :)

  • Angela

    Written on June 24, 2013

    YUM YUM YUM YUM YUM!!!! I totally digging this recipe! Using the bacon drippings sounds positively sinful and NOTHING is better than pure maple syrup!! They have a few choices of the real stuff at my Wegmans. Have you ever had maple sugar candies? If not they are a must try! http://www.piecesofvermont.com/maple-candy.html

    • Jess @ On Sugar Mountain

      Written on July 8, 2013

      DUDE I need those in my life. ASAP. I think I need maple syrup and/or maple sugar candies available at any given moment, you know, in case my blood sugar isn’t quite as high as it should be LOL. 😉

  • rosewithoutthorns

    Written on June 24, 2013

    Love, love, love your pictures, more so each time! Now, I’ve never tried bacon in muffins, somehow the combination still seems foreign to me, but perhaps one day, when I’m yearning for a sweet-salty muffin, I’ll dig up this recipe to try! thanks for sharing dear jess! xoxo

  • Beth

    Written on June 24, 2013

    You can never go wrong with maple + bacon. Or just bacon. So I’m guessing these muffins are pretty awesome. :) Love the pictures with the glaze dripping down the sides of the muffins, too!

  • Serena

    Written on June 24, 2013

    JESS STAHP IT YOU”RE MAKING ME DROOL! This sounds amazing and I’m wondering WHY I”M NOT EATING ONE RIGHT NOW! Totes love all the outdoor pics btw <3

  • redbeansanderic

    Written on June 24, 2013

    Bacon in a muffin sounds amazing! The pictures look great. I can’t believe I haven’t seen something like this before haha The important tip was saving the bacon drippings! I use that in a lot of my cooking. It really does enhance a meal!

  • Curry and Comfort

    Written on June 27, 2013

    I love the combo of sweet and salty… bacon makes everything better.

    PS… sorry if this is a duplicate combo … first one did not take.

  • Elaine Williams

    Written on October 1, 2013

    Would it be overkill to use maple bacon, and maple bacon drippings?

    • Jess Gonzalez

      Written on December 16, 2013

      Hi Colleen,

      I believe they can be, yes! I’ve frozen muffins like this before and as long as you let them thaw out completely (I usually do so with a paper plate on top of them to let them aerate since they can get moist with condensation otherwise).

  • Lisa C.

    Written on February 27, 2014

    I made these yesterday for my boyfriend as a quick grab and go breakfast for the rest of the week (I halved the recipe since there was only two days left in the work week at that point). They were incredibly easy to make and the little bit i tasted was delicious. He inhaled one as soon as he got home last night and between his rapid and ravenous bites managed to proclaim how amazing they were. The only thing I did different was I used maple bacon cause i had some in the freezer.. but i don’t see how that would have affected anything. Thanks so much for the recipe!

  • Suzette

    Written on April 19, 2014

    Hey Jess, thanks for the recipe. I thought you would like to know that your recipe is still quite good if modified a bit for health reasons. I don’t doubt it tastes better the way you made it, but I just made mini-muffins for the Easter buffet at our church and they still turned out very good despite the following modifications. 1. I used all whole wheat white flour except cut back by 1/4 c. and added 3 Tbsp ground golden flax seed. 2. I cut the salt back by 1/2 tsp. 3. I used turkey bacon (I know, I know, but it is so much better for you.) 4. Because I used turkey bacon there was crusty stuff on the bottom of the pan but no real drippings to speak of. So I poured four Tbsp of grapeseed oil in the pan and stirred and scraped to get the most flavor into the oil. 5. I did cook a little extra turkey bacon which I chopped and sprinkled immediately on top of the glaze. (I get my maple syrup from Canada too, lol.)


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