English Muffins
The key to getting the classic nooks and crannies in these English muffins is a very wet, sticky dough that's cooked on a griddle, not baked in an oven. The dough is too soft to knead, so it comes together quickly in one bowl. The cornmeal coating isn't just for decoration; it's what makes the sticky dough possible to handle and keeps it from sticking to the pan.
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
Makes 12 muffins. Use dry skillet - no oil or butter needed for cooking.
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