Glazed Bacon Maple Syrup Muffins

Servings 12 muffins

Ingredients

For the muffins:

2 cups all purpose flour
2 teaspoons baking powder
1/2` teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter melted
1/2 cup milk room temperature
2 large eggs room temperature
3/4 cup pure maple syrup
1 teaspoon maple extract optional

For the maple icing:

1 cup confectioner's sugar
1 Tablespoon pure maple syrup
1/2 teaspoon maple extract optional
1/4 teaspoon buttery sweet dough bakery emulsion optional
1 pinch salt
1 1/2 Tablespoons milk more or less as needed

For the bacon topping:

3 strips brown sugar maple glazed bacon, chopped see notes for recipe

Instructions

Make the muffins:

Preheat oven to 350 degrees F. Line a 12 cup muffin pan with paper liners. Set aside.
In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
In a separate bowl whisk together the melted butter, milk, eggs, maple syrup and maple extract. Add to dry ingredients and stir just until combined. Take care not to over mix. The batter need not be smooth. Lumps are fine.
Using a muffin scoop, evenly distribute batter in the prepared muffin pan. Bake for 16-19 minutes or until a toothpick inserted in center comes out clean or with just a few moist crumbs attached.
Allow muffins to cool in pan for about 10 minutes, then loosen them and tilt them in the pan to allow steam to escape while they finish cooling. Or, remove to a cooling rack to finish cooling.

Make maple icing:

In a small mixing bowl, whisk all icing ingredients except for milk. Then, add milk, a half Tablespoon at a time until you reach a thick, spreadable consistency. Spread icing evenly over each muffin. Arrange pieces of bacon on top of icing, quickly, before icing sets.
Store leftover muffins covered, in refrigerator. I like to heat them up in the microwave for a few seconds before serving, taking care not to let the icing melt.

Recipe Notes

*Here is the link to the Brown Sugar Maple Glazed Bacon recipe. You'll only need 3 strips of bacon to top the muffins. Use the rest of the bacon for breakfast or to add to sandwiches. You could also use a regular unglazed bacon. It will give you a stronger salty/savory flavor, but it will still be delicious.

*I used 1% milk in the recipe, but you can use whatever milk you have on hand.

*The extracts are optional, but the maple extract adds some serious maple flavor. I think it's worth it to pick some up. I used McCormick. I'm giving you an Amazon link, but it's much less expensive and widely available at grocery stores, which is where I bought mine.

*I also added the Buttery Sweet Dough Emulsion. This one is really, really optional, but I think it's a fun one to have on hand. It has a buttery, citrusy type of flavor. I also use it in my popular Brown Sugar Butter Pecan Scones. This one is harder to find in stores and is reasonably priced on Amazon.

*I drizzled maple syrup over one of the muffin for the blog photos. The muffins don't need any extra sweetness or maple flavor, but I will say that my family fought over that particular muffin :)

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