• In a large mixing bowl, combine ¾ cup of warm milk, 1 tbsp dry active yeast and 1 tbsp granulated sugar (or honey). Stir until combined and let stadn 5-10 minutes until foamy.
• Add 4 tbsp melted butter, 1 tsp vanilla, ⅓ cup maple syrup to the large bowl containing proofed yeast.
• In a separate large bowl, combine dry ingredients of 3½ cups flour, 1½ tsp salt, ½ tsp baking powder, 1 tsp cinnamon and ⅓ cup brown sugar, stir to combine before adding it to your large mixing bowl containing wet ingredients.
• Stir to bring a shaggy dough together before adding 5-6 pieces of finely chopped crispy bacon. Continue to bind the bacon bits into the dough gently with your hands, until a dough ball forms. Don't overwork/ knead the dough, we want lots of air bubbles to form.
• Transfer dough ball back into the large mixing bowl that has been lightly drizzled with oil or melted butter. Cover with cling wrap ora kitchen towel and place in a warm, place to rise for 1 hour, or until doubled in size.
• Divide dough into 6-8 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats.
• Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.Bake at 350 F for 10-15 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.

For the Maple Icing:

• While your muffins are baking, prepare the icing by melting 5 tbsp butter in a small pan until foamy. Add ⅓ cup of maple syrup, and finally 1 cup pof powdered sugar slowly, whisking while adding. If too thick, drizzle more maple syrup in. Keep on low heat until icing to ensure it doesn't harden.
• Once baked, dip tops of english muffins into the icing and lay on a baking sheet to let icing harden.