This rolled-oats and nut-topped apple crisp is a family favorite that is easy to clean up and can be served warm with ice cream.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 16 |
| Yield: | 16 muffins |
Ingredients
- 21 ounces white bread flour (4 1/2 cups)
- 2 ¼ teaspoons instant dry yeast
- 2 teaspoons kosher salt
- 14 ounces lukewarm whole milk
- 2 tablespoons white sugar
- 2 tablespoons butter, softened
- 1 large egg, at room temperature, slightly beaten
- ¼ cup semolina, or as needed
Instructions
- Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough.
- Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes.
- Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour.
- Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes.
- Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.
- It’s best to weigh flour due to inconsistencies in measuring by volume, but if you want to use measuring cups, 21 ounces is 4 1/2 cups.
- You can also dust the muffins with farina or polenta instead of semolina.
- For a cinnamon raisin addition, add 1 tablespoon ground cinnamon, 1 cup raisins, and reduce the amount of salt to 1 1/4 teaspoons.
- Use a fork to split the muffins, not a knife to cut; fork-split muffins have the wonderful nooks and crannies.
- You can place the dough into a bread machine on the Dough cycle instead of kneading and letting rise until doubled in size.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 267 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect recipe. WAY better than anything you buy at a grocery store. I”m never buying them again. This is a no brainer.
I followed the recipe as directed, and they came out great! My wife and I really enjoyed them toasted, and yes, they had nooks and crannies like we had hoped. Thank you!
Fantastic recipe! Relatively easy with great flavour. No more store bought versions for this family!
Was a little dense for me. Maybe could have proofed the dough longer
Tasty
I didn’t have semolina, farina, etc, so I used toasted wheat since I keep it around to make doggy treats. Came out great!