Maple-flavoured bacon and egg muffins

A complete breakfast, in a muffin!

 More than 1 hour

Makes 6 jumbo muffins


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 7 medium eggs
  • 1 packet (200g) streaky bacon
  • ¼ cup (60ml) maple-flavoured syrup or maple syrup
  • 1 Tbsp (15ml) chopped thyme
  • 2 cups (300g) cake flour
  • 1 Tbsp (15ml) baking powder
  • ½ tsp (3ml) salt
  • 1¼ cups (310ml) buttermilk
  • ¼ cup (60g) butter, melted
  • 2 Tbsp (30ml) chopped chives + extra for sprinkling
  • 1 cup (125g) cheddar cheese, grated
  • 1 spring onion, thinly sliced lengthways



  1. Bring a pot of water to the boil and add 6 eggs.
  2. Boil for 4 minutes, remove and plunge into iced water.
  3. Carefully peel eggs (they will be very soft) and place upright into an empty egg carton lined with clingfilm.
  4. Freeze for an hour.
  5. Chop half the bacon and fry in a hot pan for 5-7 minutes or until crispy.
  6. Stir through half the maple syrup and thyme and remove from heat. 
  7. Preheat oven to 180°C.
  8. Sift flour and baking powder together and add salt.
  9. Whisk remaining egg with buttermilk and butter.
  10. Add dry ingredients and stir to combine. 
  11. Fold through bacon, chives and cheese.
  12. Place Tbsp (30ml) mixture into the base of each greased muffin cup.
  13. Nestle an egg upright in the centre of each muffin cup.
  14. Cover each egg with remaining batter and sprinkle with chives.
  15. Bake for 8-10 minutes.
  16. Fry remaining bacon until crispy, add the rest of the syrup and set aside.
  17. Serve muffins topped with bacon and garnish with spring onion.

Browse more recipes here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Basic bread dough

One bread dough to rule them all! Turn this handy recipe into vetkoek, steamed bread or butter buns.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.