Homemade English Muffins
Craggy, nook-and-cranny English muffins made from a wet yeasted dough — griddled in cornmeal then baked. Split with a fork and toast for the real deal.
Servings: 12 muffins
Ingredients
- 1 ½ cups milk
- ¼ cup cold butter cubed
- 1 egg beaten
- ¼ cup plain yogurt
- 4 cups all-purpose flour or 2 cups whole wheat + 2 cups all-purpose
- 1 tbsp granulated sugar
- 2 ¼ tsp instant or rapid-rise yeast
- 1 ½ tsp salt
- cornmeal for dusting the skillet
Instructions
- In a large microwave-safe measuring cup, microwave the milk on high power until it starts to simmer at the edges, about 2 1/2 minutes. Stir in the cold butter until melted. When the mixture has cooled to warm, stir in the beaten egg and yogurt.
- Combine the flour, sugar, yeast and salt in the bowl of a stand mixer. With the mixer on low (beater attachment), slowly add the milk mixture. Beat 1 minute, until thoroughly combined. The dough will be very wet. Cover with plastic wrap and place in a warm spot to rise for one hour.
- Scrape the dough from the bowl onto a floured work surface. Lightly flour the top and pat or roll it out until about 1/2 inch thick. Use a floured 3-inch biscuit cutter (or an upside-down drinking glass) to cut rounds. Gather up the scraps and repeat. Use a floured spatula to pick up the muffins as you go, and set them aside to rise for 20 minutes.
- Meanwhile, preheat the oven to 400°F (200°C) and heat a skillet (or two) over medium heat. Dust the skillet generously with cornmeal. Place the English muffins 1 inch apart and cook 3–4 minutes, until golden brown on the bottom. Flip and cook another 3–4 minutes. Transfer to a baking sheet as they're done. Once all are browned, bake in the centre of the oven 7–10 minutes, until they sound hollow when you tap their tops.
Notes
Wet dough is right: This is a very wet dough — resist adding too much flour, just enough to handle it.
Griddle then bake: Browning in a cornmeal-dusted skillet first, then baking, gives the classic crust and nooks.
Cornmeal crust: Dust generously for that signature gritty bottom.
Split with a fork: For the craggy interior, split the cooled muffins with a fork rather than a knife.
Nutrition
Calories: 220kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 300mg | Potassium: 80mg | Fiber: 1g | Sugar: 4g | Vitamin A: 150IU | Calcium: 60mg | Iron: 2mg