English Muffins from Scratch

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Mix warm milk and water (about 110-115 degrees) in a bowl.

Add yeast and a pinch of sugar to the warm mixture; let it sit for about 10 minutes until frothy.

Pour the yeast mixture into a stand mixer bowl; add butter, one beaten egg, sour cream, flour, salt, and the rest of the sugar.

Mix on low speed to incorporate the flour, then increase to medium for 5-8 minutes until the dough pulls away from the sides of the bowl; expect a sticky dough.

Grease a bowl with olive oil and place the dough inside; cover with plastic wrap and let it rest for about 1.5 hours until risen.

Prepare a sheet tray with a light dusting of fine cornmeal.

Pat the dough out to about 3/4 to 1/2 inch thick and cut rounds using a biscuit cutter.

Dust the tops of the rounds with cornmeal and let them proof for another 30-45 minutes.

Preheat the griddle to about 300 degrees; check the temperature to avoid starting too hot.

Cook the muffins on the griddle until golden brown on both sides.

Cooking Techniques

Equipment Needed

Dietary

Allergens