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–+ servings

American English Muffins

English muffins have been an American breakfast favorite for over a century. Whether you spread butter and jelly on them, the Brunch favorite Eggs Benedict, or a delicious egg-and-bacon sandwich, this soft and crunchy bread is sure to brighten the morning. English muffins are tasty, low in fat and and have several health benefits. And they're easy to make.
5 from 2 votes
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Course: Bread, Breakfast, Brunch
Cuisine: American, American Mid-Atlantic
Prep Time: 10 minutes
Cook Time: 20 minutes
Proofing: 17 hours
Total Time: 17 hours 30 minutes
Servings: 12
Author: My Hungry Traveler

Equipment

  • Large bowl
  • 12-inch cast-iron skillet
  • Wire baking rack

Ingredients

  • 2 cups Bread Flour
  • 1 `cup Whole wheat flour
  • 1 tbsp Kosher salt
  • 1¼ tsp Instant dry yeast (1¼ tsp = 1 packet)
  • 1½ cup Whole milk (Sub: 2%), cold
  • ¼ cup Honey
  • 1 large Egg white (cold)
  • 1 cup Cornmeal
  • 2 tbsp Unsalted butter
US Customary - Metric

Instructions

  • Make Dough - Combine flours, salt, and yeast together in a large bowl. With a flexible spatula, stir in honey, milk, and egg white until smooth, about 5 minutes. Turn oven light on to warm oven. Cover bowl and leave in oven to double, 4-5 hours.
  • Second Rise - Thickly cover a rimmed baking sheet with cornmeal. With a large spoon, dollop out 12 2⅔-once (75g) portions of dough. Approximately round is good enough. Sprinle tops with loose cornmeal from the tray. Cover with plastic wrap, and refrigerate for at least 12 hours and up to 42 hours.
  • Cook - Warm a cast iron skillet over medium-low heat. When it's hot, assd half the butter and 6 muffins. Griddle for 8 minutes on one side until the bottoms are golden brown. Flip muffins and cook about another 8 minutes. Transfer to a wire rack to cool. Repeat.
  • Serve - Split muffin in half by working your thumbs around the edges to pull them open a little at a time. This will give you their trademark nooks & crannies.
    Toast before serving. Leftover muffins will last in an airtight container for a week or in the freezer for a few months.

Nutrition

Calories: 251kcal | Carbohydrates: 46g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 599mg | Potassium: 190mg | Fiber: 4g | Sugar: 8g | Vitamin A: 110IU | Vitamin C: 0.03mg | Calcium: 50mg | Iron: 1mg