English Muffins Recipe
User Reviews
5
English Muffins Recipe
Description
The English Muffins recipe uses a combination of bread flour and optional whole wheat flour to create a dough that rises with a chewy texture while maintaining a gentle flavor contributed by honey and butter. The dough is proofed twice to develop the gluten and allow for a light, airy crumb. Semolina flour is used for dusting both the baking sheet and muffins to create the characteristic coarse texture on the outside.
These muffins bake to a golden brown with a surface ready to be split open revealing a soft interior full of nooks and crannies ideal for holding butter or jam. They are commonly enjoyed toasted for breakfast, pairing well with a variety of toppings or as a sandwich base.
To maintain freshness, store the muffins in an airtight container at room temperature for a few days, refrigerate for up to a week, or freeze for longer storage. For proofing in cooler environments, a warm spot such as an oven with just the light on provides ideal conditions.
Ingredients
- 1 1/2 cups milk whole, minus 1 Tbsp
- 2 Tbsp butter unsalted
- 2 Tbsp honey
- 1 tsp active dry yeast at room temperature
- 2 3/4 cups bread flour (*see note 1)
- 1/4 cup whole wheat flour optional, or use more Bread Flour
- 1 1/2 tsp salt fine sea salt
- 1/4 cup semolina flour for dusting, or finely ground cornmeal
Instructions
Make the Dough
- Warm the milk in the microwave or a saucepan to 120 ̊F. Stir in butter and honey until melted and cooled to 110 ̊F. Stir yeast into the warm milk mixture until dissolved and set aside for 7-10 minutes to proof and form bubbles on top indicating your yeast is active.
- Add dry ingredients to the bowl of your stand mixer and stir together. Add warm yeast and milk mixture. Beat together on speed 2 with a paddle attachment for 8-10 minutes, scraping down the bowl a few times. It will be a very wet sticky dough.
- Generously oil a large mixing bowl. Transfer dough into the bowl. It should not be sticking to the bowl. Cover with a kitchen towel and let it rise in a warm spot (100 ̊F) until it doubles in size, about 2 hours (*see note 2).
Cut the English Muffins
- Line a baking sheet with parchment paper, brush with oil, and generously dust with semolina. Dust a clean work surface generously with flour and invert the risen dough over the flour and use your fingers to spread to 1/2” thick.
- Dip your 3” round cutter in flour between cuts to cut out your muffins. Push straight down then twist at the base. Remove them as you cut them out and transfer to prepared baking sheet. Dust the muffins with semolina, cover with a towel, and rest for 20 minutes to lightly puff. If making ahead, instead of the second proof/rising, cover with an oiled sheet of plastic wrap and refrigerate overnight.
Cook the English Muffins
- Set English muffins onto a dry cast iron pan or griddle over low heat, cover with a lid, and slowly cook until the bottom is golden brown, about 6 minutes (rotate halfway for even browning and reduce heat if browning too fast). Flip when the surface looks matte and they have puffed. Sauté uncovered for another 4-5 minutes on the second side. The center of the muffin should reach 200 ̊F on a thermometer.
- Transfer to a rack to cool to cool then enjoy or store (*see note 3). To open, poke all around with the tines of a fork the pull the sides apart.
Notes
- You can substitute all-purpose flour for bread flour if needed, though bread flour yields better texture due to higher protein content.
- Avoid using too much whole wheat flour to prevent the muffins from becoming too dense or firm.
- Proof the dough in a warm place below 100°F; an oven with the light on works well for maintaining warmth.
- Do not overproof the dough, as this can exhaust the yeast and inhibit proper rising later.
- Store finished muffins in an airtight container at room temperature for 2-3 days, refrigerate up to a week, or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbs | 25g | |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 260mg | 11% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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