Homemade English Muffins
Servings: 6 people
Calories: 216kcal
These homemade English muffins are wonderful, and actually quite easy to make. They are great toasted with your favorite jam/jelly, or with a savory breakfast sandwich. Start the night before, and they come together very fast. Use a 3 & 1/2 inch biscuit cutter and you're in business!
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Ingredients
- 1½ cups milk whole or 2%
- 1/2 cup whole-wheat flour 2 oz.
- ¾ tsp instant, or active, dry yeast
- 1½ tbsp unsalted butter melted
- 1½ tbsp honey
- ¾ tsp Kosher salt
- 1½ cup bread flour 7.5 ounces, plus more as needed
- Fine cornmeal as needed (about 2 tablespoons)
Instructions
MAKE THE DOUGH
- Bring the milk to a bare simmer in a small/medium saucepan.
- Remove from the heat and let cool to 105 F, about 30 minutes.
- Whisk the whole wheat flour and yeast in a medium bowl.
- Whisk in the cooled milk until all lumps are gone. Set aside until the mixture becomes frothy, about 30 minutes.
- Stir the butter, honey, and salt into the milk mixture.
- Add the bread flour and stir vigorously until you have a thick, sticky mixture, 1 to 2 minutes.
- Loosely cover the bowl with plastic wrap and let stand at room temperature for at least 8 and up to 16 hours.
SHAPE THE MUFFINS
- Flour a work surface and then dust it with cornmeal.
- Using floured hands, gently deflate the dough in the bowl, transfer it to the work surface, and shape it into a rough rectangle.
- Using a floured rolling pin, roll the dough into a 10x8-inch rectangle that's about 3/8-inch thick; use a bench scraper to lift the dough and dust the surface with more flour as necessary to keep the dough from sticking.
- Dust the top of the dough with 1 to 2 teaspoons of cornmeal.
- Using a floured 3 & 1/2-inch round cutter, punch out 5 to 6 muffins.
- Dip the cutter in flour before each cut to prevent sticking.
- Gather and gently re-roll the dough scraps 3/8 inch thick; punch out 1 to 2 more muffins in the same way. Re-roll again, and punch out 1 or 2 more.
- Cover the dough rounds with plastic wrap and let rest for 15 minutes.
COOK THE MUFFINS
- Position a rack in the center of the oven, and put a large rimmed baking sheet on it.
- Heat the oven to 400 F.
- Heat a griddle, or large cast-iron skillet, over medium-low heat until hot, about 5 minutes.
- Working in batches and using floured fingers, arrange the dough rounds on the griddle, or in the skillet, leaving about 2 inches of space between each.
- Cook, flipping once with a spatula, until the tops and bottoms of the muffins are browned and firm but the edges remain soft, about 4 minutes per side.
- Transfer the muffins to the baking sheet in the oven for 5 minutes to finish cooking.
- Meanwhile, wipe out any flour in the skillet and brown the next batch of muffins; repeat browning and baking the muffins until all are cooked.
- Allow each batch to cool on a rack for 1 to 2 minutes.
- Using a fork, perforate the muffins along the equators all the way around, and break open the rest of the way by hand.
- Toast, if you like, and serve warm.
Nutrition
Calories: 216kcal