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1
Preheat oven to 375F.
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2
Line a 12 capacity muffin tray with baking cups.
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3
In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt.
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4
Set aside.
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5
In a large bowl, whisk together the oil and brown sugar.
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6
Add eggs (one at a time) to the oil sugar mixture, whisking as you go.
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7
Whisk in the applesauce and vanilla extract.
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8
Fold in half of the flour mixture.
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9
Stir in the buttermilk.
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10
Fold in the remaining flour mixture until just combined.
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11
Gently stir in the apple pieces.
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12
Scoop the batter in the muffin tins and tap the pan on the counter a few times to release any air bubbles.
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13
Bake for 25-30 minutes or until a toothpick comes out clean after being inserted in the middle of the muffins.
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14
Let cool for about 15 minutes and the remove the muffins from the pan and place on a cooling rack.
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15
Make the glaze during the cooling process.
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16
In a large skillet, cook the bacon to your preferred crispness.
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17
Remove the bacon to a paper towel-lined plate.
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18
Drain the majority of the rendered bacon fat.
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19
Over medium-low heat, melt the butter in the skillet the bacon was cooked in.
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20
Stir in the maple syrup, Bourbon, and brown sugar, mixing until the the sugar is dissolved.
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21
Add the bacon to the maple/butter sauce.
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22
Place a few pieces of bacon on each muffin and drizzle the maple sauce over the muffin.
