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Easy English Muffins Recipe

Recipe by: Chef John

"This English muffin was inspired by one served at the Model Bakery, in Napa, CA. Theirs are fried in clarified butter. I didn't actually use their recipe, since I wanted to experiment with a simpler, faster method; but if it makes you feel any better, I did cook them in clarified butter."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook14 m
  • Ready In3 h 34 m
  • 1Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
  • 2Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
  • 3Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
  • 4Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.
Footnotes
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.
Ingredients
  • 6 servings
  • 256 cals
  • 1 1/2 teaspoons active dry yeast, divided
  • 2 cups all-purpose flour, divided, plus more for rolling
  • 3/4 cup warm water, divided
  • 2 teaspoons vegetable oil
  • 1 teaspoon kosher salt
  • 1 egg white
  • 2 tablespoons cornmeal, or as needed
  • 1/4 cup clarified butter (ghee)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    256
    13%
  • Fat:
    10.5
    16%
  • Carbs:
    34.5
    11%
  • Protein:
    5.5
    11%
  • Cholesterol:
    22
    7%

Based on a 2,000 calorie diet

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