If you love that sweet-and-salty breakfast combo, these maple bacon muffins are about to become your new obsession. Flaky crescent dough is layered with buttery cinnamon streusel, crispy bacon crumbles, and finished with a rich maple drizzle that ties everything together perfectly.
These are easy enough for a weekend breakfast but impressive enough for special occasions. And if you’re anything like me, once you make these, you’ll add them to your regular baking rotation.
If you enjoy cozy, sweet-and-salty homemade treats like pecan brittle, then you’ll love these.
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Why You’ll Love This Recipe
These muffins feel bakery-worthy without all the complicated steps. And that maple icing? Absolutely irresistible.
- Sweet and savory flavor combo
- Flaky crescent roll shortcut
- Buttery cinnamon streusel
- Crispy bacon in every bite
- Simple maple glaze on top
- So easy to make
- Freezer-friendly and perfect for meal prep
- Ready in about 30 minutes
Key Ingredients
Find the full list of ingredients and their exact amounts in the recipe card at the end of the post.
- Bacon: Provides the bold, salty, savory flavor that contrasts with the sweet streusel and maple drizzle.
- Refrigerated Crescent Rolls: Serve as the buttery, flaky base that holds everything together and provides structure.
- Brown Sugar: Adds a sweet, caramel-like flavor to the streusel and balances the bacon’s saltiness.
- Butter: Essential for forming the crumbly streusel texture and adding rich flavor.
- Maple Syrup: Brings classic sweet maple flavor that pairs naturally with bacon and enhances the overall sweetness.
Variations
- Add Nuts: Chopped pecans in the streusel would add crunch.
- Add Heat: Sprinkle a pinch of cayenne or cracked black pepper for a sweet-heat combo.
- More Maple: Brush a little maple syrup on the dough before adding streusel for even deeper maple flavor.
- Make Them a Breakfast or Brunch: Serve alongside a savory breakfast item like this sausage pancake on a stick.
How to Make Maple Bacon Muffins
Step 1: Slice the bacon into 1-inch pieces and cook until crispy. Set aside to drain and crumble when cool.
Step 2: Mix the streusel ingredients and set aside.
Step 3: Lay out a crescent sheet on a floured surface and pinch the seams together. Then, roll flat and cut off uneven edges to create a rectangle.
Step 4: Cut into 1-inch strips horizontally. Then, cut those strips in half vertically.
Step 5: top half the strips with streusel, followed by bacon and more streusel. Then add the remaining strips and twist them as you place them in a prepared muffin tin.
Step 6: Bake at 375°F until golden, remove, and let cool.
Step 7: Whisk the icing ingredients together and drizzle over the cooled muffins.
Step 8: Enjoy!
Expert Tips
- Use thick-cut bacon for extra texture.
- Don’t overfill with streusel so the dough seals properly.
- Twist tightly to help them hold their shape while baking.
- Let cool slightly before drizzling so the icing sets beautifully.
Maple Bacon Muffins FAQs
Absolutely. You can bake them a day in advance and store them in an airtight container. For best results, wait to drizzle the maple icing until just before serving.
Make sure to twist the dough strips tightly and overlap them snugly in the muffin tin. Press gently to help them hold their shape while baking.
Yes, but freshly cooked bacon gives the best flavor and texture. If using pre-cooked bacon, crisp it up in a skillet first so it doesn’t become chewy inside the muffins.
Yes. Freeze them without the glaze for up to 2 months. Thaw at room temperature and warm slightly before adding fresh maple drizzle.
Pure maple syrup gives the best flavor, but pancake syrup works in a pinch.
Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 4 days. Warm slightly before serving for the best texture.
Great Pairings for These Bacon Muffins
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Maple Bacon Muffins
Ingredients
- 12 ounce bacon
- 2 containers Pillsbury refrigerated crescent roll
Streusel Mixture
- 1 cup brown sugar
- ½ cup butter
- ½ cup flour
- 2 tablespoon cinnamon
Maple Drizzle
- 1 cup powdered sugar
- 3 tablespoons maple syrup
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375º. Spray a 12 count muffin tin with cooking spray.
Bacon
- Slice bacon into 1 inch pieces and cook until browned; set aside to drain.
Streusel Mixture
- In a medium sized bowl add butter, cinnamon, flour and brown sugar. Cut the cold butter into the mixture using a pastry cutter or the back of two forks.
Crescent Dough
- On a floured surface lay out the first sheet of crescent roll dough.
- Pinch to pleat the perforations in the dough and roll flat with a floured rolling pin.
- Cut off the uneven edges leaving a rectangle.
- Cut 1 inch strips horizontally through the dough sheet, and then in half vertically.
- On the first strip of dough, sprinkle with streusel.
- Top with crumbles of bacon and another sprinkle of streusel.
- Place your next strip of dough over the top, and press down gently.
- In a twisting motion, twist the two pieces of dough together and overlap the dough on itself creating the muffin shape.
- Repeat the process with remaining dough.
- Bake at 375º for 13 minutes.
Maple Drizzle
- While the muffins are baking, in a small bowl whisk together the powdered sugar, syrup, vanilla, and milk to thin consistency.
- Remove muffins from the oven and cool on a wire rack.
- Once cooled, drizzle with maple icing.
Notes
- Use thick-cut bacon for extra texture.
- Don’t overfill with streusel so the dough seals properly.
- Twist tightly to help them hold their shape while baking.
- Let cool slightly before drizzling so the icing sets beautifully.
Nutrition
I baked these this morning and they were incredible. Sweet maple with salty bacon is such a good combo!
Wow, these Maple Bacon Muffins are my new snack! It is cool to serve them with a cup of hot black tea!
You had me at bacon! I loved the sweet, salty, and savory combination. I definitely will make these again.
These are such a fun and delicious morning treat to have with coffee. I love making these over the weekend with the family!
Got the chance to serve these to my family for breakfast a few days ago. We had it with some cheesy scrambled eggs and a big pitcher of fresh orange juice. The kids absolutely loved the sweet and salty combo!
I made some scrambled eggs to go with these, and I had the most amazing breakfast ever.
Is it breakfast? Is it dessert? It’s both, and I love it!