Nooks and Crannies: Homemade English Muffins
There is no substitute for the way the butter pools in the open crevices of a fresh, homemade muffin. Unlike standard bread, these need time to ferment and a gentle hand during shaping to keep the air bubbles intact.
The fork is your best friend.
Never slice these with a knife; the blade collapses the structure you worked to create. Always use a fork to split them into two jagged halves.
- Heavy-bottomed cast iron skillet
- Bench scraper
- Round biscuit cutter (3.5 inch)
- Large mixing bowl
What goes in.
- 3 1/2 cupsall-purpose flour
- 1 cupwarm whole milk
- 1/2 cupwarm water
- 2 tspinstant yeast
- 1 tbspsugar
- 1 tspfine sea salt
- 3 tbspsoftened butter
- 1/2 cupcoarse cornmeal (for dusting)
Respect the crumb
By piercing the perimeter of the muffin with a fork, you create a line of least resistance. This forces the muffin to tear into two halves filled with those signature pockets.
The method.
Mix the sponge
Whisk milk, water, sugar, and yeast in a bowl. Add one cup of flour, stir, and let it sit for 20 minutes until it looks foamy and active.
Form the dough
Add the remaining flour, salt, and butter. Mix until it forms a sticky, shaggy ball. Do not be tempted to add more flour; the high hydration is necessary for the holes.
First rise
Cover the bowl and let the dough rise in a warm spot until it has doubled in size, usually about 90 minutes.
Shape
Turn the dough onto a surface heavily dusted with cornmeal. Gently pat it to a one-inch thickness. Use your cutter to stamp out circles, re-rolling the scraps once.
Second rise
Place the rounds on a cornmeal-dusted baking sheet, cover lightly, and let them rest for 30 minutes. They should look puffy and soft.
Cook
Heat a cast iron skillet over low-medium heat. Place the muffins in the pan—do not crowd them. Cook for 6 to 8 minutes per side, until the surface is deep mahogany and the internal temperature hits 200°F.
Other turns to take.
Whole Wheat
Replace one cup of all-purpose flour with whole wheat pastry flour for a nuttier flavor.
Sourdough
Replace the yeast and water with 1/2 cup of active, bubbly sourdough starter and add a pinch of baking soda.
When it doesn't go to plan.
If the muffins are browning too fast but feel raw in the center, cover the skillet with a lid for the last few minutes of cooking.
Store in a paper bag rather than plastic to keep the crust from becoming rubbery.
Let them cool completely on a wire rack before attempting to split them, or the center will become gummy.
The ones that keep coming up.
Why do my muffins lack holes?
Usually, this means the dough was worked too hard during the shaping phase. Handle it as little as possible to keep the air pockets inside.
Can I bake these in the oven?
Technically yes, but the signature exterior texture of an English muffin relies on the direct, dry heat of a hot skillet.
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