This is Molly’s version of store-bought English muffins: they’re big, they’re fluffy, they’re tangy, they’re fantastic. The traditional recipe uses buttermilk, but Molly prefers yogurt and whole milk for added tang and practicality, since she always has those ingredients on hand. She loves using these for breakfast sandwiches, with butter and jam or with herby chive butter.
| Level: | Easy |
| Total: | 4 hr 10 min |
| Active: | 50 min |
| Yield: | 12 English muffins |
Ingredients
- 4 cups (520 grams) bread flour, plus more for dusting and as needed
- 3 tablespoons (38 grams) granulated sugar
- 2 1/4 teaspoons instant yeast
- 2 teaspoons kosher salt
- 1 1/2 cups (350 grams) warm whole milk (90 to 100 degrees F)
- 1/3 cup (80 grams) Greek yogurt (2% or whole)
- 4 tablespoons (56 grams) unsalted butter, melted, at room temperature
- Neutral oil, for the bowl
- Medium-coarse cornmeal, for dusting
- 1 1/2 sticks (12 tablespoons/170 grams) unsalted butter, at room temperature
- 3 tablespoons (8 grams) chopped fresh chives
- Zest of 1/2 lemon plus 1 teaspoon juice
- 1/4 teaspoon freshly ground black pepper
- Flaky salt, for serving
Instructions
- To make the English muffins: Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer. Add the milk, yogurt and butter. Secure the bowl to the stand mixer fitted with the dough hook and mix for 12 to 15 minutes at medium speed, scraping down the sides of the bowl and hook as necessary. The dough will be soft and smooth but sticky and should pull away from the sides of the bowl after kneading. Transfer the dough to an oiled bowl, turn to coat in the oil and cover with plastic. Allow to rise at room temperature for 1 1/2 to 2 hours or until doubled in size. (Or overnight in the fridge. If proofing overnight, remove from the fridge and let return to room temp before proceeding, 30 minutes or so.)
- Punch down the risen dough and divide into 12 equal portions. Shape into smooth, taut balls by stretching the ends under, pinching them and then rolling around a few times until smooth. Dust a baking sheet liberally with cornmeal and place the balls, 2 inches apart, onto the cornmeal. Cover loosely with plastic and let rise until slightly puffed (they won’t double), about 1 hour for a room-temperature proof. Add another 10 to 15 minutes for ones that were refrigerated overnight.
- Meanwhile, preheat the oven to 350 degrees F and make the butter.
- For the chive butter: In a medium bowl, combine the butter, chives, lemon zest and juice and pepper. Stir together until smooth.
- Once the muffins have puffed, heat a double-burner griddle over medium-low heat. Sprinkle the tops of each with cornmeal. Gently transfer as many of the muffins as will fit to the griddle. Cook, moving them around as needed to brown them all evenly, until the bottoms are deep golden; start checking at 4 minutes. Flip and cook, moving as needed, until the second side is deep golden and the muffins are cooked through, another 3 to 5 minutes more. Remove to a baking sheet.
- Bake until the internal temperature in the center of a muffin reads about 200 degrees F, 8 to 10 minutes. Repeat with any remaining muffins.
- Split the muffins all around with a fork and serve warm with the butter. Sprinkle with flaky salt. These are also delicious lightly toasted.
- Leftovers will keep, well wrapped at room temperature, for 1 day. For longer storage, wrap individually and freeze.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 652 |
| Total Fat | 54 g |
| Saturated Fat | 13 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 44 mg |
| Sodium | 331 mg |
Reviews
English muffins require baking soda in additiin to yeast, to get the signature nooks and crannys, and the tang. Normally I love Molly’s recipes..