Perfect English Muffin recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Combine 3/4 cup whole milk and 1/2 cup water in a small bowl or measuring cup.

Add 2 Tbsp of granulated sugar to the milk and water mixture and stir together.

Warm the mixture in the microwave to 110° in 30-second bursts, checking with a thermometer or by touch.

Add 2 and 1/4 tsp of active dry yeast to the warm mixture and stir; set aside for 5 to 7 minutes until foamy.

In the bowl of a stand mixer, add 3 cups (360 g) of all-purpose flour and 1 tsp of salt; whisk together.

Melt 3 Tbsp of unsalted butter until just melted, not scalding hot.

Once the yeast is foamy, add the melted butter and 1 room temperature egg to the flour mixture.

Mix on low while gradually pouring in the warm yeast mixture.

Increase mixer speed to medium-high and mix for about 7 minutes until the dough is smooth and elastic.

Transfer the dough to an oiled bowl and cover; let it rise for about an hour until doubled in size or refrigerate overnight.

After rising, lightly flour a surface and transfer the dough; pat it out to just under an inch thickness.

Prepare two rimmed baking sheets lined with parchment paper and dust with cornmeal or semolina.

Use a 2 and 1/2 inch round cutter to cut out muffins; flour the cutter between cuts to prevent sticking.

Transfer the cut muffins to the prepared baking sheets and cover loosely; let rise for about 30 minutes.

Heat a large skillet over the lowest heat; ensure it is warm by hovering your hand over it.

Sprinkle cornmeal or semolina in the skillet before adding the muffins.

Place 3 to 4 muffins in the skillet, cover, and cook for 6 to 8 minutes, checking for slight golden color.

Clear the pan between batches to prevent burning the cornmeal or semolina.

Cooking Techniques

Equipment Needed

Allergens