English Muffins
User Reviews
4.8
English Muffins
Description
This English Muffins recipe combines instant yeast with warm buttermilk, honey, egg, melted butter, salt, and flour into a soft, sticky dough. After mixing and resting, the dough is portioned onto cornmeal-dusted baking sheets, shaped into round disks about three inches wide, and coated with cornmeal on both sides. They are left to rise covered for about 1 ½ hours, allowing the dough to develop volume and structure.
Cooking takes place on a heated griddle or skillet, which achieves a golden crust on both sides without an oven bake. The cornmeal coating adds slight grit and prevents sticking while giving the finished muffins their traditional appearance and mouthfeel. The crumb inside is tender and open, making these muffins excellent for splitting and toasting.
This recipe allows some flexibility with yeast type and dairy. Active dry yeast can be used with proofing, and regular milk can substitute for buttermilk if needed, though the latter adds a subtle tang. Portion sizes can be adjusted and the muffin mix can include whole wheat flour to vary texture and density. Finished muffins freeze well and reheat quickly to enjoy toasted.
Ingredients
- 2 ¼ teaspoons instant yeast * (1 packet)
- 1 3/4 cups buttermilk , warm, or regular milk
- 2 Tablespoons honey
- 1 egg , lightly beaten
- 3 Tablespoons butter , melted
- 3/4 teaspoon salt
- 3 1/3 cups all-purpose flour
- 1/3 cup cornmeal , for coating on the outside of the muffins
Instructions
- Mix dough: Add yeast, milk, honey, egg, butter, salt, and 1 cup flour to a mixing bowl and mix well. Add remaining flour and stir everything until very well combined, to form a soft, sticky dough. Cover bowl and rest for 20 minutes.
- Scoop onto baking sheets: Line two sheet pans with parchment paper and sprinkle cornmeal between the two. Grease a ¼ cup measuring cup with non-stick cooking spray and scoop batter into equal portioned “blobs” onto the cornmeal on the sheet pans.
- Press and shape each batter blob into a flat, round disk, around 3 inches in diameter, then flip to the other side, to coat both flat sides lightly in cornmeal. Space the dough discs at least an inch apart along both baking sheets to give them room to rise.
- Rise: Cover the pans with a light kitchen towel or plastic wrap and allow to rise for 1 ½ hours.
- Cook: Heat a griddle to about 325 degrees (or a cast iron or nonstick skillet over medium/medium low heat). Use a spatula to gently pick up the English muffin disks and place them on the hot pan. Cook for 7-10 minutes. They will puff up, and the bottom will get golden. Flip to the other side (they will deflate a little) and cook for another 7-12 minutes, until golden on the bottom and when you touch the sides and gently press, it no longer feels doughy. (Or until the center of a muffin registers about 200°F on an instant-read thermometer). You can always take one off and gently test it. Cook longer if still doughy.
- Cool and Serve: Remove English muffins to a wire cooling rack and allow to cool completely before splitting open and eating. To spit open, poke the tines of a fork all around the outside center of each muffin, then split apart.
- Toast them and serve with butter, jam, marmalade, or peanut butter, or use them to make Eggs Benedict, or a breakfast sandwich.
- Store English muffins in an airtight container at room temperature for 3-4 days.
Notes
- Freeze English muffins in freezer-safe bags or containers for up to 3 months; reheat briefly in the microwave and toast before serving.
- Active dry yeast can replace instant yeast, but requires proofing in warm milk with honey before mixing.
- If buttermilk is unavailable, warm regular milk may be used as a substitute; the warmth helps activate the yeast.
- Whole wheat flour can replace up to half of the all-purpose flour for a denser muffin variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 169mg | 7% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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