I have a question…it’s really an age old question….
Why does the squeaky wheel always get the grease?
Honestly, I’m really trying to figure this one out. All of the other wheels don’t have a problem doing their thing…so they don’t squeak at all. They wouldn’t even think of squeaking because they are decent, hard-working wheels. But yet, they don’t get grease. My question is…. Why don’t they get grease? Don’t they deserve the grease too?
Unfortunately, there is no more grease to be had at the moment.
That’s because the squeaky wheel just got greased.
In a perfect world, the farmer would get rid of the squeaky wheel.
But, in the real world, squeaky wheels cannot be gotten rid of so easily. Why? Well… because they’re squeaky. Try to get rid of them, and they get squeakier.
Better yet, in a perfect world, there would be no squeaky wheel at all. Daily life would be peaceful… squeak free…
But, in the real world, there are squeakers all around us..and we have to deal with them, but figure out a way to find a happy balance.
My remedy for that is to bake muffins. Maple bacon streusel muffins with maple bourbon glaze, to be exact. With a little extra shot of bourbon on the side for the cook!! That always does the trick..and very soon, that squeaky wheel just might be forgotten… Ok, I exaggerate… not forgotten… because they never let us forget they’re there… but tolerated.
Until the next time…when the squeaks start again.
And we know that they will..
I was so pleased with the way these muffins turned out..each bite so moist, with smoky bacon and nutty pecans… cinnamon and brown sugar…all mingled with that sweet bourbon and maple glaze.
As you know…I’m not a baker… can’t bake to save my life…but I used the Better Homes and Gardens cookbook recipe, and I changed it up to suit my style… I also found some pointers from The Kitchen Whisperer and she said that the best way to get nicely domed muffins is to spray the top of the muffin pan with cooking spray, fill the liners to the top with batter, and bake them for the first few minutes at 425 degrees and then drop the temperature to 350 degrees for another six to ten minutes. It really worked! The muffins came out with nicely rounded tops, perfectly baked…
Who knows? Maybe there is hope for me as a baker after all…
So…in the end.. who really needs the grease when there is a plate of these muffins sitting on the counter?
Let the squeakers have the grease, and enjoy a maple bacon streusel muffin instead.
Life is good…it’s a “The squeaky wheel can keep the grease, because a maple bacon streusel muffin with maple bourbon glaze is so, SO much better…” kind of good…
Maple Bacon Streusel Muffins with Maple Bourbon Glaze
Makes 14 Muffins
6 tbsp all purpose flour
6 tbsp brown sugar
1/2 tsp ground cinnamon
3 tbsp butter, softened
1 tbsp maple syrup
6 tbsp chopped walnuts or pecans
4 slices crispy bacon, chopped
In a small bowl, mix the flour, brown sugar, cinnamon, butter, nuts, and bacon until well combined. Set aside.
3 cups all purpose flour
1 cup sugar
2-1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp tsp baking soda
1/2 tsp salt
1/2 cup butter
2 beaten eggs
2 tbsp maple syrup
1 cup buttermilk
Preheat oven to 425 degrees, and place the oven rack to the upper third part of the oven.
Spray a muffin tin with cooking spray, and line with paper liners.
In a large bowl, mix the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt together. Cut the butter into the dry ingredients until it is course crumbs.
Stir eggs and buttermilk into the dry/butter mixture just until moist. The batter will be lumpy. Spoon into the prepared muffin tins, filling each about halfway full of batter. Sprinkle some of the streusel onto the batter. Top with the remaining batter, filling the liner to about 1/8” from the top. Yes. Really fill it that full. It will be ok! Sprinkle the tops with the remaining streusel.
If there are empty muffin cups, fill them with water. Seriously, do it. I never used to, but The Kitchen Whisperer said to do it, and it really helped! I know, if the Kitchen Whisperer said to jump off the Empire State Building, would I? After taking her advice on how to bake muffins, yes, I think I would… well, maybe strapped to a bungee… oh who am I kidding? I’d be scared to death to jump. Just forget the jumping part, and fill the empty cups with water… it really does work..
Bake at 425 degrees for about 6 minutes. Reduce the heat to 350 degrees (Do not open the oven door at this point!) Continue to bake the muffins for another 10 minutes, or until a toothpick comes out clean..don’t confuse the streusel on the toothpick for raw batter.
Cool in muffin tin for 2 minutes, but no longer so that the muffins don’t get soggy in the pan. Cool completely on cooling rack. Drizzle with maple bourbon glaze.
Maple Bourbon Glaze:
1-1/2 cups powdered sugar
2 tbsp milk
2 tbsp bourbon
2 tbsp maple syrup
1/4 tsp salt
1 tbsp melted butter
In a medium mixing bowl, mix the powdered sugar, milk, bourbon, maple syrup, salt, and melted butter with a hand mixer until smooth. If necessary, add more milk to make it the drizzling consistency that you prefer.