📝 About This Recipe
Forget the store-bought variety; these artisanal English muffins are a revelation of texture and flavor, boasting a honeycomb interior perfect for pooling melted butter. Born from a high-hydration wheat dough and griddle-toasted to golden perfection, they offer a delightful contrast between a crisp exterior and a soft, tangy crumb. Whether you’re building an elegant Eggs Benedict or simply enjoying a toasted slice with jam, these muffins represent the pinnacle of home-baked breakfast grains.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (high quality, sifted)
- 1 1/2 cups Whole milk (warmed to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast)
Enrichment and Flavor
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 1/2 teaspoons Fine sea salt
- 1 Large egg (at room temperature)
Dusting and Griddling
- 1/2 cup Yellow cornmeal (for dusting the baking sheet)
- 1 tablespoon Neutral oil (for the griddle)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of the flour with the salt. Pour in the yeast mixture, melted butter, and the egg.
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3
Mix on low speed until a smooth batter forms. Gradually add the remaining 2 cups of flour. The dough should be very soft and slightly sticky—this high hydration is the secret to the 'nooks and crannies'.
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4
Switch to the dough hook and knead on medium-low for about 5 minutes, or until the dough is elastic and pulls away from the sides of the bowl.
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5
Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Prepare two baking sheets by lining them with parchment paper and sprinkling a generous, even layer of cornmeal over the surface.
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7
Gently deflate the dough. Turn it out onto a lightly floured surface and roll it to a 1-inch thickness. Do not roll it too thin, or you will lose the height.
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8
Using a 3-inch round cutter, cut out circles. Transfer the rounds to the prepared baking sheets, spacing them 2 inches apart. Re-roll scraps once to finish the dough.
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9
Sprinkle the tops of the muffins with more cornmeal. Cover with a clean kitchen towel and let rise again for 45-60 minutes until puffy.
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10
Heat a large cast-iron skillet or griddle over medium-low heat. Lightly grease with a tiny bit of oil or butter.
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11
Carefully transfer the muffins to the skillet (do not overcrowd). Cook for 7-9 minutes per side. The internal temperature should reach 200°F when done.
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12
If the muffins are browning too fast but are still doughy in the middle, transfer them to a 350°F oven for 5 minutes to finish cooking.
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13
Transfer to a wire rack and cool completely. This is crucial—the interior structure sets as it cools.
💡 Chef's Tips
Never use a knife to slice these; always use a fork to 'split' them around the circumference to preserve the internal texture. Ensure your griddle heat is low and slow; if the heat is too high, the outside will burn before the center is baked. For an extra tangy flavor, you can cold-ferment the dough in the refrigerator overnight after the first rise. If the dough is too sticky to handle, lightly oil your hands rather than adding too much extra flour. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
🍽️ Serving Suggestions
Classic Eggs Benedict with hollandaise and Canadian bacon. Toasted with a thick layer of salted cultured butter and orange marmalade. Used as a base for a gourmet breakfast sandwich with avocado and a fried egg. Served alongside a hot cup of Earl Grey tea or a dark roast coffee. Topped with smoked salmon, cream cheese, and capers for a savory brunch.