English Muffin Recipe

English Muffins

English Muffins

Ingredients

Makes 6 MUFFINS

• 2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 tsp instant yeast
• 1/2 tsp baking soda
• 1 tbsp unsalted butter, softened
• 3/4 cup buttermilk
• 1/4 cup cornmeal

Method

1. Coconut or other neutral oil for greasing
2. Mix together the flour, sugar, salt, yeast and baking soda in the bowl of an electric mixer
3. On low speed, mix in the butter and 3/4 cup buttermilk until the ingredients form a ball
4. Switch to the dough hook (or knead with lightly floured hands) for 10 minutes
5. Form the dough into a ball, adding a little flour if necessary
6. Lightly grease a large bowl and place the dough ball into the bowl
7. Turn the dough to coat it with oil and cover with plastic wrap
8. Leave in a warm place to rise for about 1 1/2 hours, until dough is doubled in size
9. Divide the dough into 6 equal pieces with lightly floured hands
10. Shape the pieces into balls
11. Line a sheet pan with baking parchment and lightly grease the parchment
12. Spread half the cornmeal onto the parchment
13. Transfer the balls of dough to the sheet pan at least 2 inches apart
14. Sprinkle them loosely with the remaining cornmeal and cover the pan loosely with plastic wrap
15. Leave the muffins to rise in a warm place for about 1 hour longer, or until almost double in size
16. Preheat the oven to 350 degrees F
17. Heat a skillet or griddle over medium heat and lightly brush with oil
18. Uncover the muffins and gently transfer them to the skillet or griddle at least 1 inch apart
19. Lower the heat
20. Cook the muffins for 5-7 minutes, or until the bottoms are golden brown but not burnt
21. Turn the muffins over and cook on the other side for 5-7 minutes longer until golden brown
22. Immediately transfer the pieces to a sheet pan and place the pan into the oven
23. Bake 8-10 minutes to cook the centers (if using a digital thermometer the internal temperature should be around 200 degrees F)
24. Transfer the baked muffins to a cooling rack and cool for at least 15 minutes before serving