Recipe: Maple Bacon Muffins

Maple Bacon Muffins

American pancakes, bacon and maple syrup is a happy trio, and a loved weekend breakfast. With a dearth of eggs in the Fuss Free kitchen pancakes were off the menu and muffins were on.

For many years muffins were a weekend breakfast staple.  We have fallen out of the habit of making them, and I certainly blog them more infrequently; possibly due to having exhausted many of the flavour possibilities.   They are well worth revisiting, you can measure out the ingredients the night before, quickly mix and pop into the oven to bake whist you shower, fetch the papers, go back to bed for a snooze or make the coffee.

I nearly always bake my muffins in a silicon pan, with a smear of oil or quick spritz of cake release spray.  The more you use it they more non stick it will become, the trick with silicon bakeware is to stand it on an upturned old wire cooling tray which supports it and makes getting it in and out of the oven far easier.    You can use those very attractive tulip muffins wraps but at around 20p each in the supermarkets they are stupidly expensive.

Recipe for Maple Syrup and Bacon Muffins - Perfect for Breakfast

My maple syrup was from Clarks, they have a range of 4 syrups (No1, No2, vanilla and original) as well as a selection of honeys.    I was astonished to read that it takes 4000g of maple sap to make 100g of maple syrup.    Remember that once opened you need to keep it in the fridge, it can go mouldy and maple syrup is a relatively expensive product that you do not want to waste

Recipe: Maple Bacon Muffins

Makes 4, perfect for 2 for breakfast


90g or small packet pancetta (or finely chopped thick cut bacon)
1 tbs maple syrup

“Dry” Ingredients
175g / 6oz plain flour (I used half regular and half spelt)
1tsp baking powder
pinch salt

“Wet” Ingredients
115g / 4oz milk (soy or dairy)
30g / 1oz maple syrup
30g / 1oz  mild tasting vegetable oil (I usually use sunflower)


Fry the pancetta in a little oil over a medium heat until crisp and starting to brown.   Discard the fat from the pan and spread the pancetta out on a sheet of kitchen paper to absorb the rest of the fat.  Return the pancetta to the pan, add the tbs of maple syrup and cook for a few minutes until the syrup has thickened and coated the pancetta.

Whisk the oil and milk mixture with a fork.   Add 3/4 of the maple syrup pancetta to the dry ingredients and mix well.  Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds).  Dollop the mixture into your usual muffin pan and sprinkle each muffin with a the rest of the pancetta.   Bake at GM5/190C/375F  for 20 – 25 mins until risen.

Serve warm with extra maple syrup.

Variations:  Add chopped sun dried tomatoes, spring onions and grated cheese.

Recipe for Maple Syrup and Bacon Muffins - Perfect for Breakfast

Lashings of maple syrup

Sending this to this month’s breakfast club hosted by Tales of Pigling Bland.

Breakfast Club Logo

And to Tea Time Treats, hosted this month by Kate with a theme of muffins.

Many thanks to Clarks for my maple syrup samples.

Visit the Fuss Free Flavours Giveaways Page for a chance to win some amazing prizes!


  1. says

    Those look very much something I’d like… adore bacon and maple syrup combo. Shall have to look out for Clarks, not come across them before. Hard to find much choice in maple syrup, I find.

    • says

      Hi Kavey,

      Clarks Pure Maple Syrup is available from all Asda(on the sweets spread fixture), Sainsbury’s (ice cream accompaniment fixture) and Morrisons (Morrisons, ambient dessert fixture.) stores
      And Clarks Original Maple Syrup is available from leading supermarkets including Asda (you’ll find it on the Jam and Marmalade fixture) Tesco (on the Ambient Desserts fixture) Sainsbury’s (Ice cream accompaniment fixture), Morrisons (on the Ambient Dessert fixture) and selected NISA stores.

  2. says

    Oh yum. I love Parsnip and Bacon muffins – my Nanna used to make them, but I’ve never been able to make them taste as good as hers so I think I might have to make these my signature bacon muffin instead. Good quality maple syrup makes such a difference. Out of interest have you ever tried Sorghum? I’ve been hearing a lot about it as a honey / maple alternative lately.

  3. says

    I need these muffins in my life right now! Sadly I just finished up the last of my maple syrup last night in some chocolate buttercream. I have become a big lover of American pancakes with smoky bacon and maple syrup this year. Having the combination in muffin form seems like the next logical step so thanks for the recipe :)

  4. says

    Indeed, the perfect Sunday- I’d definately be leaping out of bed for hot coffee, an entire rainforest of Sunday papers and a few of these tasty muffins! Thank you for entering these into Tea Time Treats Helen

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