160 minutes
Homemade English muffins with a crunchy exterior and a soft, airy interior, perfect for breakfast or a snack.
cups
Instant Yeast
tablespoons
teaspoons
Whole Milk, warm (110°F)
cups
tablespoons
Cornmeal
tablespoons
Unsalted Butter, cut into 2 pieces
tablespoons
1. Combine Ingredients
In a large bowl, mix together the bread flour, instant yeast, and table salt. In a second bowl, whisk the warm whole milk and honey until well combined. Pour the milk mixture into the flour mixture and stir until no pockets of dry flour remain. Cover the bowl with plastic wrap and let the dough rise for about 1 hour, or until it has doubled in size.
2. Prepare Baking Sheet
While the dough is rising, line a rimmed baking sheet with parchment paper and spray it with vegetable oil spray. Sprinkle 4 tablespoons of cornmeal evenly over the parchment paper.
3. Shape the Dough
Once the dough has risen, lightly grease a ¼-cup measuring cup with vegetable oil spray. Use it to divide the dough into 8 heaping portions. Shape each portion into a round, about 2 to 2½ inches in diameter, and place them on the prepared baking sheet. Sprinkle the tops with an additional tablespoon of cornmeal. Cover the rounds loosely with greased plastic wrap and let them rise for another hour, or until they are puffy and nearly doubled in size.
4. Cook the Muffins
Preheat your oven to 350°F and adjust the oven rack to the middle position. Melt 1 tablespoon of unsalted butter in a 12-inch nonstick skillet over medium heat. Cook 4 of the dough rounds in the skillet until they are deep golden brown on the first side, which should take about 2 minutes. Flip them and cook the other side for another 2 minutes. Transfer these muffins to a clean baking sheet. Wipe the skillet clean, melt the remaining tablespoon of butter, and repeat the process with the remaining dough rounds.
5. Bake the Muffins
Place the baking sheet with the browned muffins into the preheated oven. Bake them for 10 to 12 minutes, or until the centers register between 205°F and 210°F on an instant-read thermometer.
6. Cool and Serve
Allow the muffins to cool completely on a wire rack. To serve, split them open using a fork, toast them to your liking, and enjoy.
For a tangy twist, incorporate some sourdough starter into the dough. Replace a portion of the flour and liquid in your recipe with active sourdough starter (usually about 1 cup, depending on the recipe).
If you're a sourdough enthusiast, you can incorporate your active sourdough starter into the dough. This will give your muffins a tangy flavor and may also change the textural qualities slightly.
Fold in grated cheese like sharp cheddar, Gruyère, or a smoked cheese into the batter for a cheesy variation. The cheese will melt during cooking, creating pockets of savory goodness.
Add grated cheese like cheddar or Parmesan into the dough for a cheesy, savory muffin. You could also top the muffin with cheese during the final minutes of cooking for a melted effect.
Substitute a portion of the all-purpose flour with whole wheat flour, rye flour, or spelt flour for a nuttier, more robust taste and increased fiber content. A good starting point is replacing half of the all-purpose flour with your choice of whole grain flour.
Warm the milk to about 105-110°F (40-43°C) to activate the yeast without killing it.
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