Description
This classic English Muffins recipe yields fluffy, lightly chewy muffins with a slightly crisp crust perfect for toasting. Made with a combination of all-purpose and whole wheat flours, the dough is gently kneaded and allowed to proof twice before cooking on a skillet to achieve the signature nooks and crannies. Ideal for breakfast or brunch, these homemade English muffins are easy to prepare and delightful when served with butter, jam, or your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour (270 grams, plus extra for dusting)
- ¾ cup whole wheat flour (85 grams; can substitute with more all-purpose flour if preferred)
- 1½ teaspoons instant yeast (4 grams)
- 2 teaspoons granulated sugar (8 grams)
- 1¼ teaspoons kosher salt (4 grams)
Wet Ingredients
- 1 cup warm milk (227 grams, about 110°F)
- 2 tablespoons unsalted butter (28 grams, melted, ¼ stick)
For Dusting
- Cornmeal or semolina flour (for dusting the baking sheet)
Instructions
- Combine Dry Ingredients: In a large mixing bowl of a stand mixer, whisk together all-purpose flour, whole wheat flour, instant yeast, sugar, and kosher salt until thoroughly mixed.
- Add Wet Ingredients: Pour the warm milk and melted unsalted butter into the dry ingredients. Stir gently until a rough dough forms.
- Knead the Dough: Attach the dough hook to your stand mixer and knead the dough for about 5 minutes, or until it becomes smooth and elastic.
- First Proof: Transfer the dough to a greased bowl, cover it with a clean towel or plastic wrap, and let it proof at room temperature in a warm spot until it doubles in size, about 1 to 2 hours.
- Shape the Muffins: Punch down the risen dough and roll it out on a floured surface to approximately ½ inch thickness. Using a round cutter, cut out muffins and place them onto a baking sheet generously dusted with cornmeal or semolina flour.
- Second Proof: Cover the cut muffins with a towel and let them rise for another 30 to 40 minutes until slightly puffed.
- Cook the Muffins: Preheat a skillet over low heat. Cook the muffins covered for about 5 minutes on one side, then flip and cook covered for another 5 minutes on the other side. They should be golden brown and sound hollow when tapped.
- Cool and Serve: Transfer the cooked muffins to a wire rack to cool. When ready to eat, split them open with a fork and toast to your liking before serving.
Notes
- Ensure the milk is warm (around 110°F) to activate the yeast without killing it.
- The cornmeal or semolina flour used for dusting helps prevent sticking and gives the muffins a slight texture on the bottom.
- Cooking on low heat is critical to cook the muffins through without burning the exterior.
- Splitting the muffins with a fork, rather than slicing, helps maintain their airy texture and characteristic nooks and crannies.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
