Cinnamon Apple Muffins with Maple Bacon Glaze

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Every once in a while, a recipe hits me, and I am giddy with delight because it all works beautifully.  I love the combination of sweet and savory and now that using bacon in dessert is all the craze, I couldn’t be more pleased.  What I love about these muffins is that the bacon is really subtle in this with the addition of the maple syrup!  Real stuff here people, not Mrs. Butterworth’s!  The other thing that has me giddy is, that if you can get past the salty, sweet experience, this is a proper breakfast muffin.  It feels right, and tastes right, because it IS, so right!

These Cinnamon Apple Muffins with Maple Bacon Glaze is not my first go at bringing these flavors together.  I did that when I made my ode to one of my favorite shows produced by my favorite female comedian Whitney Cummings, Two Broke Girls, with my Maple Bourbon Cupcakes with Candied Bacon, but this muffin is ideal for breakfast because it is meant to be a breakfast treat and not overtly sweet, yet still indulgent!

I chose to double dip these in glaze straight away, and let the glaze drip down the sides, unsightly on the paper, maybe, but don’t let that distract you from the fact that these babies taste, “ahmazing”!  You can drizzle the glaze but dipping is so much better!

I hope you give these Cinnamon Apple Muffins with Maple Bacon Glaze a try!  They really are a surprisingly easy and tasty breakfast treat!


Susan xoxo


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In a large bowl combine dry ingredients first, everything except brown sugar.  Mix well to combine.  Add in milk, sour cream, melted butter, and lightly beaten egg.  Mix well, add in diced apple, mix well to combine.

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Some Gloomy Sunday, unintentional that is was Sunday, just shuffled my playlist! I just love Billie Holiday!   Music to bake by!

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Using a cookie or ice cream scoop, place muffin mixture into the cupcake papers, or a greased muffin tin.  Sprinkle with reserved brown sugar.  Bake in 375° oven for 18-22 minutes until lightly golden.

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Remove from oven.  Cool for five minutes, then remove from pan to allow muffins to cool completely on baking sheet lined with wax paper and a baking rack, before dipping in glaze.

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In a small bowl combine, melted butter, maple syrup and maple extract if using.  Mix well.  Whisk in confectioners’ sugar, then set aside to thicken slightly and cool.

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Perfectly cooked bacon.  I like to do mine in the oven.  To do line a baking sheet with foil, I don’t like using a baking rack I find for me the bacon tends to be too dry, and while I love crispy bacon, I do not like dry bacon!  Bake in a preheated oven at 400° for 15-20 minutes until perfectly crisp.  Remove from pan, drain on paper towel lined plate, blotting with more paper towels to remove excess oil.  Remove paper towels, and serve.  I cut cooled bacon into squares, I thought it looked prettier than crumbling, but you do you!

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Oh yeah!  They look heavenly and taste amazing. See aren’t you giddy just looking at them?  Take cooled muffins and dip into glaze.  Let drip onto baking sheet, then dip again and top with bacon.  Serve immediately.  Devour. ** Muffins will keep for at least two days if stored in air tight container, but they are much better eaten the day they are made, but they were still perfect the next day!

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Cinnamon Apple Muffins with Maple Bacon Glaze

  • Servings: 12
  • Difficulty: easy
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A unassuming full on flavor breakfast muffin that is salty, subtly sweet and tastefully indulgent!


  * You can make these muffins slightly larger if you prefer which is what I did, this recipe will then yield 9 large muffins instead of 12!


For the Muffins

  • 1 cored and diced Granny Smith Apple
  • 1 1/2 cups of all-purpose flour
  • 1/2 cup of sugar
  • 2 tbsp. of brown sugar
  • 1/4 cup of sour cream
  • 1 1/2 tsp. of cinnamon
  • 1 1/2 tsp. of baking powder
  • 1/2 cup of milk
  • 1/3 cup of melted butter
  • 2 tsp. of bacon fat
  • 1 egg lightly beaten
  • pinch of Kosher salt
  • 1 tsp. of vanilla extract

For the Maple Bacon Glaze

  • 4 slices of cooked, cooled bacon cut in small squares
  • 1/2 cup of pure maple syrup
  • 1/4 cup of unsalted melted butter
  • 1 cup of confectioners’ sugar
  • 1 tsp. of maple extract (optional)


For the Glaze

  1. Melt butter in microwave safe bowl, remove and whisk in maple syrup and extract if using.  Mix well, then begin to incorporate the confectioners’ sugar.  Set aside to allow to cool and thicken slightly.

For the Muffins

  1. Preheat oven to 375°.  Line a muffin tin with cupcake liners or grease pan and set aside.
  2. In a large bowl mix dry ingredients together, flour, salt, sugar, baking powder, and salt.  Add in melted butter, cinnamon, milk, and egg, mix well.  Stir in diced apples.
  3. Fill muffin tins, and sprinkle evenly with brown sugar over the tops of all muffins.
  4. Bake 18-22 minutes until lightly golden.  Let stand five minutes then remove from pan to cool completely before glazing.
  5. When cooled, stir glaze then dip each muffin into the maple glaze.  Let drip on a sheet pan lined with wax paper and a baking rack.  Dip once more, then top with cut bacon, sprinkling each muffin generously.  Serve immediately and devour!

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One Comment Add yours

  1. mistimaan says:

    Looks yummy


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