Soft, chewy homemade English muffins full of nooks and crannies — so much better than store-bought. Spread with butter and jam, or use them for eggs benedict.
active dry yeastone envelope; not instant yeast2¼ tsp
all-purpose flour360 g
salt1 tsp
unsalted butter, melted3 tbsp
egg, room temperature1
oil, for greasing bowl~1 tbspest.
cornmeal or semolina, for dusting~2-3 tbspest.
Steps
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1
Combine the milk and water, then microwave in 30-second bursts until it reaches about 110°F (43°C) — warm to the touch but not hot.
2
Stir the sugar into the warm milk mixture, then add the yeast and stir. Let sit for 5–7 minutes until a foamy head forms — if nothing happens, the yeast is dead and you'll need a fresh packet.
3
In a stand mixer bowl, whisk together the flour and salt.
4
Melt the butter, then once the yeast mixture is foamy, whisk in the melted butter and the beaten egg.
5
With the mixer on low, gradually pour the wet mixture into the flour and salt. The dough will look wet, lumpy and unstructured at first — that's expected and gives the muffins their nooks and crannies.
6
Increase to medium-high speed and mix for about 7 minutes, until the dough becomes smooth, elastic, and shows strong gluten development.
7
Transfer the dough to a lightly oiled clean bowl, cover, and let rise at room temperature for about 1 hour until doubled in size. Alternatively, refrigerate overnight and let it warm on the counter for about an hour before continuing.
8
On a lightly floured surface, gently pat the dough out to just under an inch thick. Prepare two parchment-lined baking sheets dusted with cornmeal or semolina.
9
Cut out rounds using a 2.5-inch round cutter, flouring it between cuts. Use a bench scraper to transfer the rounds onto the prepared baking sheets. Gently reform scraps and cut again, being careful not to overwork the dough.
10
Loosely cover the cut dough rounds and let them rise in a warm spot for about 30 minutes until noticeably puffed.
11
Place a large skillet over the lowest heat and let it warm slowly until you can feel heat when hovering your hand over it. Sprinkle a layer of cornmeal or semolina onto the pan.
12
Place 3–4 risen muffins in the pan, cover, and cook over low heat for 6–8 minutes until golden on the bottom, then flip and cook covered for another 5–6 minutes, adjusting heat and time as needed. Clear out the burnt cornmeal and add fresh cornmeal between batches.
13
Once cooked and cooled, pierce around the edge with a fork and pull apart to reveal the fluffy, nook-and-cranny interior. Enjoy with butter and jam. Muffins keep 3–5 days refrigerated or up to 3 months frozen — just toast before serving.
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