Patrick Cudahy

The Official Bacon of the Green Bay Packers.

Apple Breakfast Muffin with Maple Syrup and Bacon

Apple Breakfast Muffin with Maple Syrup and Bacon

Prep Time

20 mins

Total Time

45 mins




  • 2 cups peeled, diced Granny Smith apples
  • 1/4 cup plus 3 tablespoons melted butter, divided
  • 1/3 cup vegetable shortening
  • 1 cup sugar, divided
  • 1 large egg
  • 2 tablespoons pure maple syrup
  • 1-1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup whole milk
  • 5 slices Patrick Cudahy? Sweet Apple-Wood Smoked Bacon, crisply cooked, crumbled*
  • 1 teaspoon cinnamon


  • Heat oven to 350?F. Cook apples in 3 tablespoons of the butter in a small skillet over medium heat just until softened. Set aside. Line 15 medium muffin cups with paper liners; coat liners with cooking spray.
  • In a large bowl, mix shortening with 1/2 cup of the sugar until well combined. Stir in egg and syrup. Stir in reserved apples. Combine flour, baking powder, salt and nutmeg; alternately add to bowl with milk, mixing well after each addition. Spoon batter into prepared muffin cups filling 2/3 full; top with bacon. Bake 20 to 25 minutes or until a wooden pick in center comes out clean.
  • Combine remaining 1/2 cup sugar and cinnamon. Brush tops of muffins with remaining 1/4 cup butter; sprinkle sugar mixture over muffins and serve warm.
  • *5 slices Patrick Cudahy fully cooked bacon may be substituted.