Description
This English Muffins recipe yields soft, chewy muffins with a golden crust, perfect for toasting and topping with butter or jam. Made using a blend of all-purpose and whole wheat flours, with a traditional stovetop cooking method, these muffins have the classic nooks and crannies that hold melted butter beautifully.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour (270 grams, plus extra for dusting)
- ¾ cup whole wheat flour (85 grams, or more all-purpose flour)
- 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)
For Cooking
- Cornmeal or semolina flour, for dusting
Instructions
- Combine dry ingredients: In a large mixing bowl of a stand mixer, mix together the all-purpose flour, whole wheat flour, instant yeast, granulated sugar, and kosher salt until well combined.
- Add wet ingredients: Pour in the warm milk and melted butter to the bowl of dry ingredients, stirring 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.
- Proof the dough: Transfer the dough to a greased bowl, cover with a clean towel or plastic wrap, and place it in a warm spot to proof until doubled in size, approximately 1 to 2 hours.
- Shape muffins: After proofing, punch down the dough. On a floured surface, roll it out to approximately ½ inch thickness.
- Cut and prepare muffins: Use a round cutter to cut out muffin shapes and transfer them to a baking sheet dusted with cornmeal or semolina flour to prevent sticking.
- Final proof: Cover the cut muffins with a towel and let them proof again for 30 to 40 minutes, allowing them to rise further.
- Cook on stovetop skillet: Preheat a skillet over low heat. Place the muffins in the skillet and cook covered for about 5 minutes on each side, cooking gently until the muffins are golden brown and sound hollow when tapped on top.
- Cool and serve: Remove the muffins and let them cool on a wire rack. Split each muffin with a fork to preserve the texture, then toast before serving for the best taste experience.
Notes
- Use a fork to split the muffins after cooling to keep their classic texture with nooks and crannies.
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- Cornmeal or semolina flour dusting prevents sticking during cooking and adds a subtle texture.
- Cooking over low heat is important to allow the muffins to cook through without burning.
- If you don’t have whole wheat flour, you can substitute with more all-purpose flour, though the flavor and nutrition might slightly differ.
