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Bacon Cinnamon Muffins

Bacon Cinnamon MuffinsI just don’t know how Sunday morning goes by so quickly.  I feel like I get up, have coffee, read a little and suddenly it’s after 10 a.m. and no one has had breakfast. This recipe is really easy and a great stand-by for a regular weekend or nice enough for when you have company.  The flavors are also really flexible to suit everyone’s tastes. A fried or poached egg on the side and you’re in the breakfast business…just in time to start thinking about lunch!

 

 

 

 

Bacon Cinnamon Muffins

1/3 cup melted butter
1/2 cup sugar
1 egg
1 1/2 cups all purpose flourBacon Cinnamon Muffins
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 t vanilla
1/2 cup milk
4-6 slices of cooked and crumbled bacon
Your favorite jam(s) or preserves

For the tops:

1/4 cup sugar
1/4 cup butter, melted
1/2 tsp cinnamon

Preheat oven to 350F

In a medium bowl, sift together the dry ingredients. Add the wet ingredients and the bacon, and stir just until combined, but still a bit lumpy. Be careful not to overmix this batter as your muffins will become heavy.  Scoop a bit of the batter into muffin tins. I line my muffin tins with paper cupcake liners, but I also spray the liners lightly with cooking spray. Drop a teaspoon or two of your favorite preserves or jam into the batter.

Bacon Cinnamon Muffins

We like to use fig preserves and strawberry jam that we’ve made ourselves. Make all of the muffins the same or mix up the flavors.  Top the jam with more batter. Bake them for 20 minutes or until slightly golden at the edges.

Bacon Cinnamon Muffins

While the muffins are baking, mix the sugar and cinnamon in a small bowl. In a separate bowl, melt the remaining ¼ cup of butter.  When the muffins are done, as soon as you can handle them, dip the tops into melted butter, then dip it in the cinnamon sugar. From time to time, we double the toppings, remove the cupcake liner (this is where spraying the liners comes in handy) and dip the whole muffin in butter and cinnamon sugar….especially decadent! You can also make these without the jam in the middle and they’re just as delicious.

 

This recipe make 10-12 regular sized muffins or about 6 large ones.