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english muffins

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Incredibly delicious, light and fluffy, these little guys are much better than the ones from the store.

yield 12 serving(s)
prep time 8 Hr 20 Min
cook time 15 Min
method Stove Top

Ingredients For english muffins

  • 2 1/4 tsp
    active dry yeast
  • 1 1/4 c
    lukewarm milk (between 105º to 110ºF)
  • 2 Tbsp
    honey
  • 2 3/4 c
    unbleached all-purpose flour, plus more for work surface
  • 1 tsp
    ground Himalayan pink salt
  • 3 Tbsp
    melted butter, room temperature
  • 1 lg
    free-range egg, room temperature
  • canola oil or grapeseed oil, as needed
  • 1/3 c
    cornmeal or semolina, or as needed

How To Make english muffins

  • 1
    In the bowl of a stand mixer, add the yeast, milk, and honey. Stir and let it proof for 7 to 8 minutes or until the mixture is foamy and bubbly.
  • 2
    Meanwhile, combine the flour and salt. Whisk well and set aside.
  • 3
    Add the melted butter and egg to the yeast mixture. Using the paddle attachment, process on medium speed until well combined, about 1 minute.
  • 4
    Add dry ingredients and process on low speed until just combined before increasing to medium speed. Mix for 7 minutes, scraping the sides and bottom of the bowl as needed.
  • 5
    Transfer the dough to a bowl that has been generously oiled, cover and let it rise in a draft-free area until it doubles in size, about 2 hours.
  • 6
    Cover the bowl with plastic wrap and transfer to the fridge for 8 to 18 hours.
  • 7
    Later or the next day, line a large baking sheet with either a silicon mat or parchment paper. Sprinkle on the cornmeal evenly and set aside.
  • 8
    Remove the dough from the fridge and drop it onto a well-floured work surface.
  • 9
    With floured hands, spread the dough out and down to about ½-inch thick. Using a 3-inch round cutter, dip it in flour and cut the dough into rounds. Place them onto the prepared baking sheets. Repeat until there’s 12 muffins.
  • 10
    Sprinkle the top with cornmeal and cover with a clean dish towel. Let it proof for 30 minutes.
  • 11
    While proofing, heat up a large skillet or cast iron (griddle is another option) over medium heat.
  • 12
    When the pan is heated and proofing is done, sprinkle lightly with cornmeal and, working in batches, place 3 to 4 muffins in, leaving about 2-inches in between. Cover with a lid and cook for 8 to 10 minutes or until golden brown.
  • 13
    Flip them, cover and cook for 7 minutes or until golden and the internal temperature reaches 200ºF.
  • 14
    Transfer muffins to a wire rack to cool completely.
  • 15
    Discard the cooked cornmeal from the pan and lightly sprinkle in fresh. Cook the remaining ones in batches, repeating the same steps.
  • 16
    To view these delicious muffins on YouTube, click on this link ➡ https://youtu.be/NJC64x5amWY
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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