Preheat the oven to 350 degrees then line a muffin tin with 8 cupcake liners.

Place the bacon in a skillet over medium heat. Cook bacon, stirring often, until each piece is crispy. Transfer the bacon bits to a paper towel lined plate and set aside to cool.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and kosher salt and stir to combine.

Cut butter into the flour mixture until the butter is roughly the size of peas. You can use a food processor, pastry blender or simply mash the chunks with a fork.

Once the butter has been incorporated into the flour, add the cooled bacon and green onion and stir to combine.

Pour in buttermilk and ½ cup of the maple syrup and stir just until a thick batter forms.

Scoop enough batter to fill the muffin cups ¾ full and brush the top of batter with a bit of heavy cream.

Bake for 22-25 minutes until moist crumbs cling to a toothpick stuck into the center. Remove cupcakes from oven and generously brush the tops with additional ¼ cup maple syrup. Sprinkle a little coarse sea salt on top and return to oven for 3 minutes.

Remove from oven and allow to cool 5 minutes before serving. Enjoy!