Bacon Caramel Scuffins with Caramel Clotted Cream

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  • Level: Easy
  • Total: 1 hr 50 min (includes cooling time)
  • Active: 50 min
  • Yield: 24 mini muffins
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Nonstick cooking spray, for muffin tin

6 slices Applewood-smoked bacon 

1 1/2 cups all-purpose flour 

1 teaspoon baking powder 

1/8 teaspoon kosher salt 

1 stick (8 tablespoons) unsalted butter, softened 

1/2 cup light brown sugar 

1 large egg 

1/2 teaspoon vanilla extract 

1/2 cup half-and-half 

6 teaspoons plus 2 tablespoons jarred caramel sauce

1/2 cup clotted cream 


Special equipment:
a 24-cup mini muffin tin
  1. Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
  2. Arrange the bacon in a single layer on a rimmed baking sheet and bake until very crisp and brown, turning once, 18 to 20 minutes. Drain on a paper-towel-lined plate, then chop very finely.
  3. Whisk the flour, baking powder and salt together in a medium bowl.
  4. Combine the butter and brown sugar in a large bowl and beat with an electric mixer until well combined. Add the egg and vanilla extract and beat until well mixed. Whisk in the half-and-half, and then add the flour mixture; beat until just incorporated, scraping down the sides of the bowl with a rubber spatula as needed. Stir in the chopped bacon.
  5. Distribute the batter evenly among the muffin cups, smoothing the surface with moistened fingers. With your finger or a small measuring spoon, make small divots in the center of the batter and spoon 1/4 teaspoon of the caramel sauce into each divot.
  6. Bake until a wooden pick inserted into the center of the scuffins comes out clean, about 15 minutes. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a rack.
  7. While the scuffins bake, gently swirl together the clotted cream and the remaining 2 tablespoons caramel sauce.
  8. Serve the scuffins with the caramel clotted cream.
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