Description
This classic English Muffins recipe yields 14 soft, fluffy muffins with a slightly crisp exterior, perfect for breakfast or brunch. Made from a blend of bread flour and whole wheat flour, and flavored with honey and a touch of butter, these muffins feature the signature nooks and crannies ideal for holding butter and jam. The batter is gently cooked on a griddle for about 10 minutes to achieve the perfect texture.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups whole milk minus 1 Tbsp
- 2 Tbsp unsalted butter
- 2 Tbsp honey
- 1 tsp active dry yeast (at room temperature)
Dry Ingredients
- 2 3/4 cups bread flour
- 1/4 cup whole wheat flour (optional, or use more bread flour)
- 1 1/2 tsp fine sea salt
- 1/4 cup semolina flour or finely ground cornmeal (for dusting)
Instructions
- Activate the yeast: Warm the whole milk until it is lukewarm (about 110°F/43°C). Stir in the honey and active dry yeast, letting it sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
- Mix the dough: In a large mixing bowl, combine the bread flour, whole wheat flour (if using), and salt. Melt the butter and add it to the warmed milk and yeast mixture. Slowly pour the wet ingredients into the dry ingredients, stirring until a shaggy dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6-7 minutes.
- First rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
- Shape the muffins: Turn the risen dough out onto a lightly floured surface and gently roll it to about 1/2-inch thickness. Using a round cutter (about 3 inches in diameter), cut out 14 muffin rounds. Sprinkle a baking sheet with semolina flour or cornmeal, and place the rounds on it. Dust the tops with more semolina or cornmeal. Cover loosely and let them rise for another 30-45 minutes until puffy.
- Cook on the griddle: Preheat a heavy skillet or griddle over medium-low heat. Carefully transfer a few muffins to the pan, leaving space around them. Cook for about 6-7 minutes on the first side, or until the bottoms are golden brown and firm. Flip them carefully and cook for another 5-7 minutes on the other side. Adjust the heat as needed to avoid burning while ensuring they cook through.
- Cool and serve: Transfer the cooked muffins to a wire rack to cool. Once cool, split them with a fork to reveal the characteristic nooks and crannies. Serve warm with butter, jam, or your favorite toppings.
Notes
- Use bread flour for better gluten development and a chewier texture; whole wheat flour is optional but adds nuttiness and fiber.
- Semolina flour or finely ground cornmeal prevents sticking and adds a slight crunch to the muffin crust.
- Maintaining a low heat while cooking ensures the muffins cook through without burning the exterior.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
