English Muffins with Bacon Butter
Fluffy, homemade English Muffins paired with indulgent Bacon Butter make for the ultimate breakfast or brunch treat! This recipe combines the rustic charm of perfectly golden, pan-cooked English muffins with the rich, savory-sweet flavor of butter blended with crispy bacon, a touch of reserved bacon fat, and a hint of honey. With straightforward steps and simple ingredients like all-purpose flour, instant yeast, and warm milk, these muffins are easier than you might think to prepare from scratch. The addition of cornmeal gives the muffins their signature texture, while the smoky-sweet bacon butter takes this dish to the next level. Perfectly light yet satisfying, these bacon butter-slathered English muffins are a versatile centerpiece for lazy weekend mornings or any occasion that calls for a warm, comforting baked good.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Salt
- 1.5 cups Warm milk
- 2 tablespoons Unsalted butter, melted
- 0.25 cup Cornmeal
- 6 slices Bacon
- 0.5 cup Unsalted butter (for bacon butter)
- 1 tablespoon Honey
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well to combine.
Warm the milk until lukewarm (about 110°F/43°C) and stir it into the dry ingredients along with the melted butter.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1-1.5 hours or until doubled in size.
Punch down the dough and roll it out to about 1/2-inch thickness on a floured surface. Use a 3-inch round cutter to cut out circles, re-rolling the dough scraps as needed.
Sprinkle a baking sheet with cornmeal and place the dough rounds on it. Sprinkle more cornmeal on top, cover with a towel, and let rise for 30 minutes.
While the muffins are rising, prepare the bacon butter. Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate. Reserve 1 tablespoon of the rendered bacon fat.
Combine the softened butter, crumbled bacon, reserved bacon fat, and honey in a bowl. Mix until well combined. Set aside or refrigerate until ready to use.
Heat a large skillet or griddle over low heat. Cook the English muffins in batches for 6-8 minutes per side, or until golden brown and cooked through. Check for doneness by slicing one open to ensure it is fully cooked in the middle.
Allow the muffins to cool slightly on a wire rack. Split them open with a fork for a rustic texture.
Spread the prepared bacon butter generously on the warm English muffins and serve immediately. Enjoy!
Nutrition Facts
Calories |
3541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 4532 mg | 197% | |
| Total Carbohydrate | 457.6 g | 166% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 49.1 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 568 mg | 44% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1496 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
