Description
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
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
- Open muffins with a fork and toast before serving