Ultimate ENGLISH MUFFINS – Big, Soft & Griddle-Cooked to PERFECTION!

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Add milk to the stand mixer and sprinkle yeast on top; stir to activate and let it bloom.

Beat the egg in a separate bowl and set aside.

Combine 300 g bread flour and 100 g all-purpose flour in the mixing bowl with sugar and salt; mix briefly.

Add the bloomed yeast mixture, beaten egg, and melted butter to the flour mixture; mix until combined.

Knead the dough in the stand mixer for 8 to 10 minutes until sticky and smooth.

Oil a bowl, place the dough inside, cover with plastic, and let it rise for 1 to 1.5 hours until doubled in size.

After rising, sprinkle flour on the work surface and roll out the dough to about 1 inch thick.

Use a cutter to cut out muffins, dusting the cutter with flour to prevent sticking.

Place the cut muffins on a tray dusted with semolina; cover and let rise for about 40 minutes.

Heat a pan on low and place three muffins in the pan; cook uncovered, flipping occasionally until golden brown.

Remove cooked muffins from the pan and place on a rack; repeat with remaining muffins.

To serve, use a fork to split the muffins for a craggy texture.

Cooking Techniques

Equipment Needed

Allergens