@foodandperfumelover: Fluffy pancake muffins with crisp bacon, maple syrup, and a buttery maple finish—perfect for a cozy breakfast. Ingredients * 1½ cups all-purpose flour * 2 teaspoons baking powder * ½ teaspoon baking soda * ½ teaspoon salt * 1 cup buttermilk * 2 large eggs * ⅓ cup pure maple syrup * ¼ cup unsalted butter, melted and slightly cooled * 1 teaspoon vanilla extract * 8 slices bacon, cooked crisp and chopped, divided Maple butter topping * 2 tablespoons unsalted butter, melted * 2 tablespoons pure maple syrup Instructions 1. Heat the oven to 375°F. Grease a standard 12-cup muffin pan well, including the edges around each cup. 2. Mix the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a large bowl. 3. Mix the wet ingredients. In another bowl, whisk the buttermilk, eggs, maple syrup, melted butter, and vanilla. 4. Make the batter. Fold the wet mixture into the dry ingredients just until combined. A few small lumps are fine. Fold in three-quarters of the chopped bacon. 5. Fill the pan. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle with the remaining bacon. 6. Bake for 15–18 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Start checking at 15 minutes to keep them tender. 7. Add the topping. Stir together the melted butter and maple syrup. Lightly brush over the warm muffins. 8. Let cool in the pan for 5 minutes, then loosen gently and transfer to a rack. Serve: Warm with a little extra maple syrup for dipping. #breakfastideas

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Thursday 08 October 2026 18:32:46 GMT