Description
Delight in homemade English muffins with this straightforward recipe that combines a light, airy crumb with a slightly crispy exterior. Made from simple ingredients like yeast, milk, flour, and butter, these English muffins are perfect for breakfast sandwiches or simply toasted with butter and jam.
Ingredients
Dough Ingredients
- 2 ¼ teaspoons dry active yeast
- 1 ½ cups whole milk (warm)
- 1 tablespoon unsalted butter (room temperature)
- 4 ¼ cups all-purpose flour
- 2 ½ teaspoons kosher salt
For Shaping
- Yellow cornmeal (for shaping)
- 1 teaspoon vegetable oil (for cooking)
- 1 ½ teaspoons butter (for cooking)
Instructions
- Bloom the yeast: Whisk the dry active yeast into the warm whole milk in the bowl of a stand mixer fitted with a dough hook. Let it bloom for about 10 minutes, until bubbles float to the surface indicating the yeast is active.
- Form rough dough: Add the all-purpose flour and room temperature unsalted butter to the yeast mixture. Mix on low speed until a rough dough forms.
- Incorporate salt and develop gluten: Add kosher salt and increase mixer speed to medium-high. Continue mixing until the dough is smooth and elastic, passing the windowpane test, where a small piece of dough stretches thin without tearing.
- First proof (bulk fermentation): Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let it proof in a warm spot for about 1 ½ hours, flipping and degassing after 30 minutes, then continue until doubled in size.
- Prepare pan with cornmeal: Generously sprinkle yellow cornmeal onto a parchment-lined sheet pan and set it aside; this will prevent sticking and add texture to the muffins’ bottoms.
- Shape the muffins: Turn the doubled dough onto a clean, unfloured countertop and press it out with your fingers to about ¼ inch thickness. Use a 3-inch biscuit or cookie cutter to cut rounds, then place them cornmeal-side down on the prepared pan.
- Second proof of scraps: Knead the remaining dough scraps together, return to the oiled bowl, cover, and proof for 30 minutes. Repeat the shaping process for these scraps.
- Final proof of muffins: Cover the sheet pan with plastic wrap and let the cut muffins final proof for 45 minutes to 1 hour until visibly puffed and doubled in height.
- Preheat oven: Set the oven to 350°F (conventional) and place a wire rack inside a rimmed baking sheet to prepare for baking.
- Cook muffins on stovetop: Heat a large sauté pan over medium heat with about 1 teaspoon vegetable oil and 1 ½ teaspoons butter until warm but not smoking. Place the muffins cornmeal-side down and cook about 1 ½ minutes per side until golden brown, then transfer them to the rack-lined baking sheet.
- Maintain even browning: Wipe out the pan between batches to ensure the muffins brown evenly.
- Bake in the oven: Bake the muffins on the rack-lined pan for 10 minutes. Allow them to cool on a rack before splitting and serving.
Notes
- Ensure milk is warm but not hot to avoid killing the yeast.
- The windowpane test is crucial for gluten development, ensuring a good texture.
- Do not flour the countertop before shaping the dough to help the cornmeal stick to the muffins’ bottom for that characteristic texture.
- Use a wire rack when baking to promote even heat circulation and prevent sogginess.
- For best results, consume the muffins within 2 days or freeze for later use.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop and Baking
- Cuisine: American
