Cranberry English Muffins
Soft, chewy, and bursting with tart-sweet flavor, these Cranberry English Muffins are the perfect homemade treat to elevate your breakfast or brunch spread. Made with a tender dough enriched by whole milk and butter, these muffins feature a delightful pop of dried cranberries in every bite. A touch of cornmeal on the exterior creates that signature English muffin texture, while the stovetop cooking method delivers golden-brown perfection. Whether slathered with butter, topped with cream cheese, or paired with your favorite jam, these muffins promise a bakery-quality experience right from your kitchen. With simple ingredients and a bit of patience for the rise, this recipe yields 12 irresistibly fluffy muffins that are as satisfying to make as they are to eat. Perfect for meal prep, they toast up beautifully for busy mornings or lazy weekend indulgence!
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 1.25 cups whole milk
- 0.75 cup dried cranberries
- 0.25 cup cornmeal
Instructions
Warm the milk in a small saucepan over low heat or in the microwave until it's just lukewarm (about 100-110°F). Remove from heat and stir in the sugar to dissolve.
In a large mixing bowl, combine the flour, yeast, and salt. Add the lukewarm milk mixture and melted butter to the dry ingredients, stirring to form a soft dough.
Turn the dough out onto a lightly floured surface and knead for about 6-8 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment to knead the dough for 5 minutes.
Gently knead the dried cranberries into the dough until evenly distributed.
Place the kneaded dough into a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough out to a thickness of about 1/2 inch.
Using a 3-inch round cutter, cut out circles of dough. Re-roll scraps as needed to make additional muffins.
Sprinkle a baking sheet with cornmeal and arrange the dough circles on the sheet. Sprinkle the tops of the muffins with additional cornmeal, cover loosely, and let them rise for another 30 minutes.
Heat a large non-stick skillet or griddle over medium heat. Do not grease the skillet. Carefully transfer the muffins to the skillet in batches, cooking for 6-7 minutes on each side, until golden brown and cooked through. Adjust the heat as needed to prevent burning.
Allow the cooked muffins to cool on a wire rack before splitting with a fork and serving. Enjoy them toasted with butter, cream cheese, or your favorite jam!
Nutrition Facts
Calories |
2711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 2531 mg | 110% | |
| Total Carbohydrate | 495.3 g | 180% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 124.1 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 453 mg | 35% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1120 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
