Description
Classic homemade English muffins with a tender, chewy texture and a lightly crisp exterior dusted with semolina flour. This recipe uses a wet dough enriched with whole milk, butter, and honey, slowly cooked on a cast iron griddle for authentic flavor and perfect nooks and crannies.
Ingredients
Wet Ingredients
- 1 1/2 cups whole milk minus 1 tablespoon
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 teaspoon active dry yeast (at room temperature)
Dry Ingredients
- 2 3/4 cups bread flour
- 1/4 cup whole wheat flour (optional, or replace with more bread flour)
- 1 1/2 teaspoons fine sea salt
For Dusting and Cooking
- 1/4 cup semolina flour or finely ground cornmeal
- Oil for greasing bowl, baking sheet, and cast iron pan
Instructions
- Make the Dough: Warm the whole milk to 120°F using a microwave or saucepan. Stir in the butter and honey until melted. Cool the mixture to about 110°F, then stir in the yeast until dissolved. Set aside 7-10 minutes to proof, allowing bubbles to form on top as a sign the yeast is active.
- Mix Dry Ingredients: In the bowl of a stand mixer, combine bread flour, whole wheat flour if using, and sea salt. Stir together to distribute evenly.
- Combine and Knead: Add the warm yeast and milk mixture to the dry ingredients. Using the paddle attachment, beat on speed 2 for 8-10 minutes, stopping occasionally to scrape down the bowl. The dough will be very wet and sticky.
- First Rise: Lightly oil a large mixing bowl and transfer the dough into it, ensuring the dough does not stick to the sides. Cover with a kitchen towel and let rise in a warm spot (about 100°F) until doubled in size, roughly 2 hours.
- Shape English Muffins: Line a baking sheet with parchment paper, lightly brush with oil, and dust generously with semolina flour. Dust a clean work surface with flour and invert the risen dough onto it. Spread the dough out with your fingers to about 1/2 inch thick.
- Cut Muffins: Use a 3-inch round cutter, dipping it in flour between cuts to prevent sticking. Press straight down then twist firmly to cut out muffins. Transfer muffins onto the prepared baking sheet, dust with semolina, cover with a towel, and let rest for 20 minutes to puff slightly. If preparing ahead, skip this rest and instead cover with oiled plastic wrap and refrigerate overnight.
- Cook on Griddle: Heat a dry cast iron pan or griddle over low heat. Place English muffins on the surface, cover with a lid, and cook slowly until the bottoms turn golden brown, about 6 minutes, turning halfway through to brown evenly. Adjust heat as needed to prevent burning.
- Flip and Finish Cooking: Flip muffins when the tops look matte and they have puffed. Cook uncovered for an additional 4-5 minutes on the second side. The internal temperature should reach 200°F to ensure they are fully cooked.
- Cool and Serve: Transfer cooked muffins to a rack to cool. When serving, split muffins by poking all around with the tines of a fork to reveal the characteristic nooks and crannies. Store leftovers appropriately.
Notes
- Use bread flour for better gluten development which helps create the chewy texture characteristic of English muffins.
- Allow the dough to rise slowly in a warm spot to develop flavor and texture.
- If making ahead, refrigerated dough can be shaped and cooked the next day.
- Using semolina flour or finely ground cornmeal to dust prevents sticking and adds a nice texture to the bottom crust.
- Cooking the muffins slowly over low heat ensures they cook through without burning.
