TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 21 servings


  • 1 cup quick-cooking oats
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup packed dark brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup maple syrup
  • 10 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

1 each: 134 calories, 2g fat (1g saturated fat), 23mg cholesterol, 224mg sodium, 25g carbohydrate (16g sugars, 1g fiber), 4g protein.


  1. In a large bowl, combine the oats, flours, brown sugar, baking powder, baking soda and salt. In another bowl, beat the eggs, buttermilk and syrup. Stir into dry ingredients just until moistened. Fold in bacon.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 21 muffins.
Originally published as Maple Bacon Muffins in Best of Country Breads 2000, p15

Reviews for Savory Maple Bacon Muffins

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aesmom User ID: 2691085 36565
Reviewed Feb. 9, 2012

"When I made the batter for these muffins it seemed a little runny, but I was sure I had followed the recipe accurately. They came out flat on top with some, fallen in the middle. They were not a big hit at our house."

BrendainPa User ID: 861741 30659
Reviewed Oct. 9, 2009

"I made these minus the bacon(!). They were VERY good, however the tops were flat, so IMO they would definitely be a "family" recipe, not one I would bake to give away."

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