Homemade English Muffins
Author: 
Recipe Type: Bread, breakfast,
 
These muffins are doubly full of nooks & crannies thanks to yeast and baking soda. They will keep for up to two weeks in an airtight container.
Ingredients
  • 4¼ cups AP flour, more for dusting
  • 1¾ cups whole milk, warm
  • 3 tbsp unsalted butter
  • 1¼ tsp kosher salt
  • 1 tbsp sugar
  • 1 large egg, lightly beaten
  • 1 tsp baking soda
  • 2 tsp instant yeast
  • cornmeal for dusting
Instructions
  1. Heat the milk and butter until the milk has warmed and the butter melts
  2. Combine the milk & butter mixture with the egg and sifted dry ingredients and mix until a dough forms. This can be done in a stand mixer or by hand with a considerable amount of upper body strength
  3. Once dough comes together (it will be damp and velvety), transfer to a floured surface and roll out dough to a 1 inch thickness.
  4. Using a English muffin ring or a large canning jar lid, cut out rounds and transfer to a baking sheet dusted with cornmeal.
  5. Dust tops of the muffins with cornmeal as well. Continue to cut out muffins, re-rolling dough when needed.
  6. Cover muffins with a kitchen towel and allow them to rise for 20 minutes. Using a cast iron pan on low heat, cook muffins about 3-5 minutes on each side until brown and crisped
  7. Transfer muffins to a 325° oven for 12-15 minutes so they can continue to dry out
  8. Open muffins with a fork and toast before serving
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/homemade-english-muffins-recipe/