Maple Bacon Muffin Tops #breakfast #recipe #bacon

Mmmmmmmm. Maple Buttercream and Bacon.


I think I could stop there. That's really about all I can say to accurately describe this flavor combo. So. Good.

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Ideally, I'd like to eat my Maple + Bacon on top of something deep fried. But frying is an awful lot of effort, and I'm living by short cuts these days. So I did a little digging (not that you really need to do much on Pinterest), and found a baked donut muffin recipe.

You can definitely bake these in a standard muffin tin, but I baked mine in a Whoopie Pie pan (aka Muffin Top Pan). I thought it might make them a little more Donut-like 🙂

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When you pick these up out of the pan, they feel really dense. And you're thinking, there's no way this is even going to come close to comparing to a real donut. But they'll pleasantly surprise you! While there's definitely an absences of “airy” that you'd get from frying, they are very fluffy and soft.

And, seriously, this Maple Buttercream is out of this world. You're going to love it!

Donut Recipe Source: Just Baked

Maple Bacon Muffin Tops


For the Donut:

  • 12 oz. (24 Tbs.) butter, softened
  • 4 large eggs
  • 1-3/4 cups sugar
  • 6 cups all-purpose flour
  • 1 Tbs. plus 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1-3/4 tsp. salt
  • 1 tsp. ground nutmeg
  • 1-2/3 cups milk
  • 1/4 cup buttermilk

For the Maple Buttercream:

  • 1/2 cup butter, softened
  • 1/4 cup maple syrup
  • 1 tsp maple extract (vanilla is ok too)
  • 2 cups powdered sugar
  • Approximately 24 slices of bacon, cooked


For the Donut:

  1. Preheat the oven to 350 degrees.
  2. In a stand mixer or a large bowl, cream the butter and sugar.
  3. Beat in the eggs, one at a time, until just mixed in.
  4. Sift together the flour, baking powder, baking soda, salt, and nutmeg.
  5. Combine the milk and buttermilk.
  6. With a wooden spoon, Mix the dry and wet ingredients alternately into the butter and sugar mixture, ending with the dry. Mix until well combined and smooth, but don’t overmix.
  7. Scoop about 1/4 cup of the (thick) batter into each well greased tin in your muffin pan.
  8. Bake for 30-35 minutes, until toothpick inserted comes out clean.

For the Maple Buttercream:

  1. Use a hand or stand mixer to beat together the butter, maple syrup, and extract.
  2. Add the powdered sugar 1 cup at a time, mix well after both additions until smooth.


  1. Spread the maple buttercream over top of each muffin top. Crumble a bacon strip over the buttercream on each muffin top.