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bacon muffins
Bacon muffins are a special occasion treat. Cupcake photos courtesy Sugar Sugar authors Kimberly “Momma” Reiner and Jenna Sanz-Agero.
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May 2010

Product Reviews / Main Nibbles / Bread Products

Bacon Muffin Recipe

Sugar Mommas’ Maple Bacon Muffins

 

Introduction

The last couple of years have seen a bacon frenzy: bacon chocolate, bacon brittle, bacon cupcakes, bacon mayonnaise and more (see our Best Bacon Gifts).

Given that bacon is a favorite breakfast food, why not bacon in the morning muffin?

Kimberly Reiner and Jenna Sanz-Agero, authors of Sugar, Sugar: Every Recipe Has a Story, have created this yummy maple bacon muffin. The muffin itself has maple syrup and maple bacon, topped with a maple  frosting.

Think of it as a denser brunch version of a bacon cupcake.

For another treat, try this Chocolate Muffin Recipe.

 

Maple Bacon Muffins Recipe

Makes 12 muffins.

Ingredients: For The Muffins

  • 6 slices cooked maple bacon, drippings reserved
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 4-1/2 tablespoons unsalted butter, at
    room temperature
  • 1/2 tablespoon of solidified maple
    bacon drippings
  • 5 tablespoons light brown sugar
  • 4 tablespoons pure maple syrup
  • 1 large egg
  • 1/4 cup whole milk
  • Optional: Use dark brown sugar for a
    sweeter muffin
  • Optional: Add 1/4 teaspoon chili
    powder for a bit of a kick
 
We know these ladies, and they can bake! Here are 100 of the best American cake, pie, cookie, bar, and candy recipes and the stories behind them. Photo courtesy Andrews McMeel Publishing. Get the book.

Equipment

  • 12-cup muffin pan
  • Decorative paper cupcake liners
  • Wire cooling rack

Preparation

  1. Fry bacon and refrigerate the drippings to solidify, approximately 30 minutes.
  2. Preheat the oven to 350°F. Line each cup of the muffin pan with a paper liner.
  3. Crush 4 of the bacon slices to use in the batter. Reserve two pieces of bacon for décor on the finished muffins.
  4. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl and set aside.

  5. Place the butter and the bacon drippings in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until combined. Add the brown sugar and maple syrup and combine. Add the egg and continue to mix until light and creamy.

  6. Reduce the speed to low and add half of the dry ingredients. Mix until just combined.

  7. Add the milk and mix until the dry ingredients are moistened. Add in the remainder of the dry ingredients and to mix again until just combined. Fold in the bacon bits.

  8. Use a tablespoon or a small cookie scoop to place of dollop of batter into each muffin cup. Bake for 18 to 20 minutes or until an inserted toothpick comes out clean.

  9. Place the muffins on a wire rack to cool for 30 minutes. Find the rest of the recipe, including Sugar Momma Tips, here:

 

Ingredients For The Maple Frosting

The muffins are made with a buttercream frosting. If you prefer, you can make a cream cheese frosting (be sure to add 2 tablespoons of pure maple syrup). The recipe makes more than you’ll need for the muffins (since muffins don’t have frosting piled high); but you will find uses for the leftover!

  • 4 tablespoons unsalted butter, at room
    temperature
  • 2 tablespoons pure maple syrup
  • 1 cup confectioners’ sugar
  • 1 teaspoon Mexican* vanilla extract
    or substitute
 
Go freestyle: Lay an entire strip of bacon across the muffin (you’ll need 12 strips of bacon instead of 6 strips).

*Only buy top-quality Mexican vanilla extract, e.g. from Nielsen-Massey. Not all Mexican vanilla goes through quality processing. Mexican vanilla has more creaminess and spiciness than extracts from other countries. So it’s a great complement to the maple and bacon flavors; but it isn’t critical. More important is that you use a top quality vanilla, no matter what the origin. Learn all about vanilla, which, in fact, is native to Mexico.

 

Preparation

  1. Place the butter and maple syrup in the bowl of a stand mixer fitted with a paddle attachment; beat until creamy.
  2. Add the sugar, a few tablespoons at a time, and mix until you have a smooth consistency. Continue until you have used the remaining sugar.
  3. Add the vanilla and beat until creamy.
  4. Use a knife or angled spatula to frost the muffins. Top with the reserved bacon.
  5. Refrigerate until ready to serve.

 

Recipe © Sugar Mommas. Other material

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