Maple Bacon Doughnut Muffins

A sweet, salty and salty doughnut muffins with uncured bacon, maple, brown sugar and browned butter doughnut muffin topped with maple glaze and even more bacon.

Since Halloween is over and it's not yet Christmas time, for me, kids will be out of school really soon. For November and December I have decided to make breakfast recipes.

This recipe as you can tell from the title has to be one of my favorites. In a way it is like a pancakes, bacon and maple syrup that you would eat for breakfast but less messy.

These doughnut muffins are also like one of my favorite doughnuts that you can get, Maple Bars, and I have seen that they add bacon on top.  Who doesn't like bacon?

The sweetness from the maple, brown sugar, the glaze and the nuttiness of the browned butter then add bacon. It is like a party in your mouth.

Recipes you may like:
Browned Butter Maple Coffee Cake
Maple Gingerbread Cheesecake Bars
Soft-Bake Speculoos Cookies


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Maple Bacon Doughnut Muffins 

Time-
Prep: 30 minutes
Baking: 25 to 30 minutes
Cooling: 1 1/2 hours

Ingredients

Maple Bacon Doughnut Muffins
4 1/2 cups Unbleached All Purpose Flour
1 1/2 cups Granulated Cane Sugar
1/2 cups Dark Brown Sugar
1 1/2 cups Unsalted Butter, browned and cooled
2/3 cup Canola Oil, any unflavored oil
3 large eggs, room temperature
1 cup Lukewarm Milk
1/2 lb Thick Cut Bacon
2 Tablespoons Baking Powder
1 1/2 teaspoons Fine Sea Salt
1 Tablespoon Pure Vanilla Extract
1/2 cup Maple Syrup
2 Tablespoon  Pure Maple Extract

Maple Glaze
3 cups Confectioners' Sugar
1/3 cup Maple Syrup
1/4 teaspoon Fine Sea Salt
1 teaspoon Pure Maple Extract
4 to 5 Tablespoons Milk
2 to 3 strips Thick Cut Bacon, for topping

 1. In a medium sauce pan, bring butter to a medium simmer for about 10 minutes. Do not whisk, just move the pan around. It will become nutty in fragrance and a medium brown in color. Remove from the heat and let it cool for 10 minutes.  Pour in through a mesh strainer into a large bowl. Let it sit at room temperature until it solidify, maybe an hour. It depends on the temperature of your kitchen.
2. Brown the bacon and cool for 20 minutes. Its okay if the bacon is still warm when you fold it in.
3. Preheat oven to 350 degrees. Cover two to three muffins tins with cupcake liners. Set aside.
4. In a medium size bowl, whisk together flour, baking powder and sea salt. Set aside. Add granulated sugar and brown sugar to the cooled browned butter and cream together for 2 to 3 minutes until creamy. Scrap the sides of the bowl. Add in oil, vanilla extract, maple extract and eggs one at a time.
5. Beat that mixture until the eggs are well incorporated. Scrap the sides. Alternate flour mixture and warmed milk, starting with the flour then milk. Reserve a couple of tablespoons of the flour mixture for the bacon.
6. Add bacon and rest of the flour then fold. Fill 3/4 of the cups. Bake for 20 to 25 minutes or until a toothpick comes clean. You may need to cover if the tops begin to brown too fast. Let the muffins cool in the pan for 10 minutes then transfer to a wired rack to cool completely.
7. For Maple Glaze: whisk together confectioners' sugar, maple syrup, milk and fine sea salt until thick. Dip cooled muffins into the glaze and sprinkle the rest of the bacon on top of the wet glaze. Let the glaze set for 30 minutes to 1 hour, depends on the temperature of your kitchen. Store in a cool area.
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