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.
Author:Khalilah Ramdene, Adapted from King Arthur Flour
Ingredients
Scale
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
Heat the milk and butter until the milk has warmed and the butter melts
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
Once dough comes together (it will be damp and velvety), transfer to a floured surface and roll out dough to a 1 inch thickness.
Using a English muffin ring or a large canning jar lid, cut out rounds and transfer to a baking sheet dusted with cornmeal.
Dust tops of the muffins with cornmeal as well. Continue to cut out muffins, re-rolling dough when needed.
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
Transfer muffins to a 325° oven for 12-15 minutes so they can continue to dry out