Homemade English Muffins
Ingredients
- 2 cups whole milk
- 3 tablespoons honey
- 2 and 1/4 teaspoons active dry yeast, (1 packet)
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 5 cups bread flour
- 1 and 1/2 teaspoon salt
- cornmeal for dusting
Instructions
- In a small saucepan, heat the milk and honey over the low heat until it reaches 105-115ºF. Remove from heat, stir in the yeast, and set aside for 5 mins. Whisk in the egg and melted butter
- Add the flour and salt to the bowl of a stand mixer. Fit the mixer with the dough hook attachment. with the mixer on low speed, gradually pour the milk mixture into the flour.
- Continue to beat down to the sides and bottom as needed. Turn the speed up to medium and mix for about 4 minutes, until the dough is smooth and sticky.
- Scrape the dough out into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for 1 hour or until doubled in size.
- Turn the dough out onto a lightly floured surface, using as little flour as possible, gently knead the dough together. (The dough is very sticky. Add just enough flour to make it easy to handle.)
- Divide the dough in half. Divide each half into 8 equal sized pieces. You should have 16 dough balls. (If you want smaller muffins, each half into 11 pieces to equal 22 dough balls.) Roll each piece into a ball and flatten the ball into a disk.
- Place the disk baking sheet with paper parchment that has been dusted with cornmeal. Sprinkle more cornmeal over the tops. Cover with a lint-free towel and a draft-free place for 1 hour, or until doubled in size.
- Preheat the oven to 325ºF.
- Heat a griddle over medium-low heat. Gently lift each disk with a plastic spatula and place it on the griddle. (Handle the dough with care so you don't deflate it) Cook them for about 2 minutes on each side, until lightly browned on both sides. Work in batches.
- Place the muffins back on the cookie sheet and use them for 10-15 minutes.
- The muffins transfer to a cooling rack and let them cool completely.
- Split the English muffins with a fork and them a toaster toast until the edges are lightly browned. Serve warm with your favorite jam or butter.
- Make ahead tip
- Muffins are good for up 5 days stored in airtight container at room temperature or in the refrigerator.
- Muffins can also be wrapped in plastic wrap, sealed zip-top bags, and frozen for up to 3 months. Thaw overnight in the refrigerator and toast before serving.