English Muffins

Homemade English muffins have the perfect nooks and cranny's for your butter and jam, or the perfect bookends for a yummy sandwich.

Photo by Meredith M.
Adapted from foodandwine.com
Homemade english muffins with butter and jam.

PREP TIME

30

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

Adapted from foodandwine.com

Ingredients

  • 1

    cup milk

  • 1/2

    cup water

  • 2

    envelopes active dry yeast

  • 3 1/4

    cups all-purpose flour, plus more as needed

  • 2

    tablespoons wheat germ

  • 2

    tablespoons wheat bran

  • 2

    tablespoons barley malt syrup (see Note)

  • 1 1/2

    teaspoons salt

  • 2

    tablespoons unsalted butter, melted, plus more for brushing the griddle and for serving

  • Cornmeal, for dusting

  • Butter and jam, for serving at breakfast; ham and cheese for serving as a melt later in the day

Directions

In a microwave-safe bowl, mix the milk and water and heat at high power in 30-second bursts until just warm to the touch. Stir in the yeast and 1 1/4 cups of the flour. Cover and let stand until billowy, about 30 minutes. Stir in the the wheat germ, wheat bran, barley syrup, salt and the 2 tablespoons of butter. Stir in the remaining 2 cups of flour. Turn the dough out onto a well-floured work surface and knead until smooth, kneading in up to 1/3 cup of flour as necessary to make a silky, supple dough. Transfer the dough to a large oiled bowl. Cover the bowl with a kitchen towel and let the dough rise until it's doubled in volume, about 45 minutes. Punch down the dough and let rise until it is doubled again, 1 hour longer. Preheat the oven to 350°F. Heat a large cast-iron griddle over low heat. On a work surface dusted with cornmeal, pat out the dough 3/4 inch thick. Using a floured 3-inch biscuit cutter, stamp out 7 rounds as close together as possible. Gently pat the scraps together and stamp out 1 more round. Brush the griddle with butter. Griddle the muffins on moderately low heat, turning once, until golden on both sides, about 6 minutes total. Transfer the muffins to a parchment paper–lined baking sheet and bake for about 20 minutes, until risen and cooked through; an instant-read thermometer inserted in the center of the muffins should register 195°. Let cool completely. Using a fork, split the muffins horizontally and toast until golden. Serve with butter and jam, or ham and cheese. Make ahead: The English muffins can be frozen for up to 1 month. Notes: Earthy barley malt syrup is a natural sweetener that's available at health food stores and some specialty food stores.

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