- Cook Time
- Prep Time
- 1 pound thick-cut bacon
- 1/3 cup pure maple syrup
- 2 cups flour
- 2 teaspoons baking powder
- 1 cup walnuts, toasted and chopped
- 1 teaspoon pepper
- 3/4 teaspoon salt
- 2/3 cup buttermilk
- 2/3 cup vegetable oil
- 1/4 cup pure maple syrup, plus more for topping
- 1/4 teaspoon maple extract (optional)
- 2 eggs
Preheat the oven to 400 degrees . On a baking sheet lined with foil, arrange bacon; brush with maple syrup. Bake until crispy, 20 minutes. Coarsely chop. Keep oven on.
Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder, bacon, walnut, pepper and salt. In a large bowl, whisk the buttermilk, oil. maple syrup, maple extract (if using) and eggs. Add the dry ingredients to the wet mixture, and fold until just barely blended.
Divide the batter among the liners (fill about three-quarters). Brush each muffin top with maple syrup.
Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.