Quick Homemade English Muffins

Name: Quick Homemade English Muffins
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.5 tsp Active Dry Yeast; 2 cups All-Purpose Flour; 2 tbsp Cornmeal; 1 whole Egg Whites; 0.25 cup Ghee; 1 tsp Salt; 2 tsp Vegetable Oil; 0.75 cup Water

Breakfast 🍳Side Dish 🥗Snack 🍿 British Low-Sodium Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Quick Homemade English Muffins deliver a tender, nooks-and-crannies crumb with a lightly crisp, golden exterior from a touch of clarified butter. They taste mildly yeasty and buttery, perfect for breakfast sandwiches or an afternoon snack with jam. Serve warm from the griddle or toasted for an extra-crunchy bite.

Prep20 mins
Cook50 mins
Serves6
DifficultyMedium

1

Whisk 1/4 cup flour, 1/2 cup water, and the yeast in a large bowl until foamy, about 10 minutes. Stir in the remaining 1 3/4 cups flour, the remaining 1/4 cup water, the egg white, oil, and salt until well mixed; the dough will be very wet and sticky. Cover the bowl with plastic wrap or a clean kitchen towel, place it in a warm spot, and let rise until doubled in volume, about 2 hours.
2

Line a baking sheet with a silicone baking mat or parchment paper; generously sprinkle with cornmeal. Set aside.
3

Turn the dough out onto a well-floured surface; work in just enough flour until it is manageable, about 1 minute. Cut the dough into 6 equal pieces; shape each into a seamless ball, adding a pinch of flour as needed to keep it from sticking to the work surface. Flatten the dough balls into thick disks; place them on the prepared baking sheet. Set aside to rise until doubled in volume, 1 to 1 1/2 hours.
4

Heat about 2 tablespoons clarified butter in a large cast-iron skillet over medium heat. Gently move the muffin disks to the skillet in batches to avoid crowding; brown on both sides for 10 to 12 minutes, flipping halfway through. Keep flipping until the muffins are evenly browned and cooked through, 7 to 8 minutes more per side. Transfer the muffins to a wire rack to cool completely (this is essential because you can't split muffins unless they are cool). Repeat with the remaining clarified butter and muffin disks.
5

Split the cooled muffins with a fork, inserting the tines all around the edges so both halves pull apart cleanly. Toast and serve with jam.