Ingredients
- 2 1/4 tsp instant yeast (1 standard packet)
- 1 3/4 cups buttermilk, warm
- 2 tbsp maple syrup
- 1 large egg, lightly beaten
- 1 large egg yolk, lightly beaten
- 4 tbsp (1/2 stick) unsalted butter, melted
- 1 tsp kosher salt
- 2 1/3 cups all-purpose flour
- 1 cup bread flour
- 1/3 cup cornmeal, for coating
Make the Dough
In a large bowl, add the yeast, warm buttermilk, maple syrup, egg, egg yolk, melted butter, and kosher salt. Whisk everything together.
Add 1 cup of the all-purpose flour and mix it in well.
Add the remaining all-purpose flour and the bread flour. Stir with a spatula until a very soft, sticky dough forms and no dry streaks remain.
Cover the bowl and let the dough rest for ~20 minutes.
Shape and Rise
Line two baking sheets with parchment paper and sprinkle the cornmeal evenly over both.
Grease a 1/4 cup measuring cup. Use it to scoop the sticky dough into mounds on top of the cornmeal.
With floured hands, gently press each mound of dough into a flat, round disk about 3 inches in diameter. Flip each disk over to coat both sides in the cornmeal.
Space the dough disks at least an inch apart on the baking sheets.
Cover the pans and let the muffins rise for ~1.5 hours. They should look puffy.
Cook the Muffins
Heat a large skillet or griddle over medium-low heat.
Use a spatula to gently lift the risen muffins and place them on the hot, dry skillet. Don’t overcrowd the pan.
Cook for ~7-10 minutes on the first side. They will puff up and the bottom will turn golden brown.
Flip them over and cook for another ~7-12 minutes on the second side. The muffins are done when they feel firm to the touch and a thermometer inserted into the center reads about 200 F.
Let the English muffins cool completely on a wire rack before splitting them open with a fork.
English Muffins
Ingredients
- 2 1/4 tsp instant yeast 1 standard packet
- 1 3/4 cups buttermilk warm
- 2 tbsp maple syrup
- 1 large egg lightly beaten
- 1 large egg yolk lightly beaten
- 4 tbsp unsalted butter 1/2 stick, melted
- 1 tsp kosher salt
- 2 1/3 cups all-purpose flour
- 1 cup bread flour
- 1/3 cup cornmeal for coating
Instructions
- Whisk together yeast, warm buttermilk, maple syrup, egg, egg yolk, melted butter, and salt in large bowl.
- Mix in 1 cup all-purpose flour until well combined.
- Add remaining all-purpose flour and bread flour, stirring until sticky dough forms with no dry streaks.
- Cover and rest dough 20 minutes.
- Line two baking sheets with parchment, sprinkle with cornmeal.
- Using greased 1/4 cup measure, scoop dough onto cornmeal.
- With floured hands, flatten each portion into 3-inch disks, flip to coat both sides in cornmeal.
- Space disks 1 inch apart, cover and let rise 90 minutes until puffy.
- Heat large skillet over medium-low heat.
- Transfer muffins to dry skillet, cook 7-10 minutes first side until golden.
- Flip and cook 7-12 minutes second side until internal temperature reaches 200°F.
- Cool completely on wire rack before splitting with fork.
Notes
