Heritage English Muffin Recipe

Homemade English Muffins Ingredients:

1 3/4 cups (400g) lukewarm milk

2 1/4 teaspoons (7g) instant yeast

1 1/2 tablespoons (19g) sugar

3 tablespoons (42g) softened butter

1 1/4 teaspoon (7g) salt

1 large egg, lightly beaten

4 1/2 cups (540g)

Organic Fine Cornmeal for dusting

 

Directions:

  1. In a large mixing bowl, combine lukewarm milk, yeast, and sugar. Allow it to sit for 10 minutes until small bubbles form.
  2. Measure or sift the flour before combining with all other ingredients in a mixing bowl.
  3. Beat the dough in a stand mixer with the paddle attachment until smooth and pulling away from the sides of the bowl, about 4-5 minutes on medium-high speed. The dough will be stretchy.
  4. Scrape the dough into a ball using a plastic dough scraper or spatula, cover the bowl, and let it rise until nearly doubled in size, about 1 to 2 hours.
  5. Gently deflate the dough and divide it into 16 pieces. Shape each piece into a smooth ball and flatten to about 3" to 3 1/2" in diameter.
  6. Dust each ball with Organic Fine Cornmeal.
  7. Prepare the cooking surface by wiping with a paper towel dipped in olive oil.
  8. Place the muffins on the cooking surface and let them rest for 20 minutes, covered.
  9. Cook the muffins over low heat for 7 to 15 minutes per side until golden brown crust forms and the interior is cooked through. Ensure the center of a muffin registers about 200°F when done. If the muffins brown before reaching the internal temperature, transfer them to a preheated 350°F oven until thoroughly cooked, checking every 5 minutes.
  10. Remove from the griddle or oven and cool before serving.

Tip: Split the muffins with a fork to preserve their open crumb structure. Avoid cutting them with a knife.