Maple Bacon Pancake Muffins

Method

1. Preheat your oven to 375°F (190°C). Generously brush a standard 12-cup muffin tin with melted butter, coating sides and bottoms thoroughly to create those signature crispy lace edges.
2. Cook bacon strips in a skillet over medium-high heat until deeply crispy. Transfer to a paper towel-lined plate, let cool, then crumble into small bite-sized pieces. Set aside.
3. In a large mixing bowl, whisk together pancake mix, milk, eggs, maple syrup, vanilla extract, cinnamon, and a pinch of sea salt until a smooth, slightly thick batter forms. Do not overmix — a few small lumps are perfectly fine.
4. Fold in three-quarters of the crumbled bacon gently into the batter, reserving the rest for topping.
5. Pour batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle remaining bacon crumbles over each muffin top. If using, add a light pinch of brown sugar over each for extra caramelization.
6. Bake for 18–22 minutes until the tops are deeply golden, the edges are caramelized and pulling slightly from the tin, and a toothpick inserted in the center comes out clean.
7. Remove from oven and let cool in the tin for 5 minutes before releasing. Serve warm with an extra drizzle of pure maple syrup over the top.