Deliciously simple (simply delicious?) English Muffins

Turns out English Muffins are as easy to make as they are great to eat. You don’t even bake them—you cook them on your stovetop. Recipe below.

WHEN I UNDERSTOOD HOW EASY IT IS is to make English muffins, I regretted all the years in which I have never made them. The basic elements are few—flour, yeast, salt, buttermilk or yogurt. They have one hour-long rise and then a short ten-minute rest once they are shaped. You don’t even bake them—you cook them on the stovetop. And then you have these delicious things.

This recipe makes 8 or 9 modestly sized muffins—it suits two people for a couple of days. Yes, it can be easily multiplied. Most online recipes you find in fact will be for double this amount, but there are just two of us sheltering in place here.

So far, we have kept these for about 36 hours in a tightly sealed container. I honestly don’t know how long they last before growing stale and unpleasant, because they’ve all been devoured before that could happen.

Yes, to eat them, pull the halves apart with a fork, not with a knife, to make sure you have those lovely nooks and crannies. These are just fantastic toasted, with butter or jam or cheese or a fried egg or peanut butter. Or you can use them for your take on some classic decadent brunch dish, like Eggs Benedict.

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English Muffins

English Muffins are as easy to make as they are delicious to eat. You don't even bake them—you cook them on your stovetop.

Course Bread, Breakfast

Servings 8 or 9 muffins

Equipment

• A baking sheet, lightly oiled; a cast iron skillet or other heavy skillet, or a griddle

Ingredients

• 1/2 envelope instant yeast or active dry yeast (about 1-1/8 teaspoon)
• 1/2 teaspoon sugar
• 1/2 cup lukewarm water (about 100ºF)
• 2 cups unbleached white flour (see Kitchen Notes)
• 1/2 teaspoon salt
• 1/3 cup plain yogurt or buttermilk (See Kitchen Notes for substitutes)
• 2 or 3 tablespoons corn meal or semolina (optional—see Kitchen Notes)
• cooking oil

Instructions

• If you are using active dry yeast, proof it: put the lukewarm water in a small bowl, then stir in the sugar and sprinkle the yeast on top, then stir in. If you are using instant yeast or fast rising yeast, just put the yeast in a medium bowl.
• Add the flour and sugar to the bowl, stir with a fork, then add the water, salt, and yogurt or buttermilk. Stir it all together with a wooden spoon. It will be quite ragged.
• Knead it in the bowl, or on the counter, adding in a little flour if need be to get it to be elastic and not sticky. Knead for maybe four or five minutes.
• Move the dough to a lightly oiled bowl, cover with waxed paper or a tea towel, put it in a warm place (like in your oven set on warm, or the stovetop) and let it sit for an hour to rise.
• Sprinkle a couple of teaspoons of cornmeal on a baking sheet.
• After an hour lightly deflate the dough. Then tear it into eight or nine equal sized lumps. (I used a kitchen scale to ensure they were about the same size.) Using your hands, roll each into a ball, then flatten gently to about 3 to 3-1/2 inches in diameter. Set the discs on the baking sheet and let them sit for about 10 minutes or so.
• Heat a griddle or skillet to high. I’ve tried this with several types of cooking surfaces—cast iron skillet, nonstick but heavy skillet, griddle. The one I liked the best was the well seasoned cast iron skillet. I still lightly brushed the surface with cooking oil. Sprinkle the surface with a little cornmeal too.
• Set the muffins in the pan and reduce the heat to medium/medium slightly low. Let them cook on the first side for four to five minutes —check to make sure it is not too pale and not getting too dark. Turn and cook on the other side for another four minutes or so.
• Remove to a plate, and that is it. Let them cool a little, then devour.

Kitchen Notes

The flour. I used all unbleached white flour. Yes, you can substitute with whole wheat flour, up to 100%.

No buttermilk or plain yogurt? Mix 1 teaspoon of white vinegar or lemon juice with enough milk to measure 1/3 cup. Stir, then let stand for 5 minutes.

The cornmeal or semolina. If you don’t have any, don’t worry. Just make sure the skillet or griddle (and the surface for that last 10-minute rise) is nicely oiled and you will be okay.

Freezing? We haven’t tried it yet, but I don’t see why it wouldn’t work. Wrap tightly, same as when freezing any breads.

The size. We used this recipe to make eight or nine modestly sized muffins, but if you want muffins that are closer to store size, divide the dough into six instead and add maybe 15 or 20 seconds to the cook time.