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Ayyyye
Maple-Glazed Mini Muffins with Candied Bacon
Sweet. Savory. Bite-sized.
Ingredients:
6 Slices Bacon
1/3 Cup Brown Sugar
1/3 Cup Maple Syrup
1 ½ Cups Powdered Sugar
¼ Cup Maple Syrup
¼ Cup Water
¼ tsp Maple Flavoring
¼ Cup Unsalted Butter, softened
¼ Cup Granulated Sugar
½ Cup Brown Sugar
1 Large Egg
½ Cup Buttermilk
1 tsp Vanilla Extract
1 ½ Cups All Purpose Flour
1 ½ tsp Baking Powder
¼ tsp Salt
Directions:
For the Candied Bacon:
1. Preheat oven to 325° and line a baking sheet with parchment paper or a silicon mat.
2. Pour maple syrup into a bowl and brown sugar onto a plate. One piece of bacon at a time, dunk bacon in the maple syrup, coat with brown sugar and lay flat on the prepared cookie sheet. Continue until all the bacon is coated. Place in center rack and bake for 15-20 minutes until bacon is just crispy. Remove from oven. Once cool, use a sharp knife to dice into small bits. Set aside.
For the Maple Glaze:
1. Using electric beater or a stand mixer fitted with whisk attachment, beat the powdered sugar, syrup, water, and maple flavoring until smooth. Stir in the candied bacon bits. Set aside.
For the Mini Muffins:
1. Grease a mini muffin tin with Pam spray, coconut oil, or butter.
2. In a stand mixer fitted with paddle attachment, beat the butter and sugars until cream, about 2 minutes. Add the egg, buttermilk, and vanilla. Beat well, scraping down the sides of the bowl as necessary.
3. Add flour, baking powder, and salt to the butter mixture. Beat until just combined, continuing to scrape down the bowl as needed. Dough will be sticky. Use a Tablespoon to scoop dough into prepared muffin tin, filling each well about ¾ full. Bake in center rack for 8-10 minutes until muffin edges are golden brown. Remove from oven.
4. While still hot, dunk the muffins in the maple bacon glaze, making sure to top each muffin with some of the bacon bits. Set on a sheet of wax paper to cool. Continue until all muffins are coated and topped.
*Eat same day or store in airtight container for up to 4 days.
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