Thick English Muffins
Indulge in the homemade charm of these Thick English Muffins, a classic breakfast staple elevated with their irresistibly pillowy texture and golden crust! Perfectly fluffy, thanks to a slow rise and a touch of whole milk and butter, these muffins boast a soft, airy crumb and an authentic cornmeal-dusted finish. Cooked on a stovetop griddle for that signature golden exterior, each bite delivers both flavor and versatility—ideal for spreading with butter and jam or crafting an ultimate breakfast sandwich. With simple ingredients and a straightforward dough, this recipe makes it easy to create bakery-quality English muffins right in your kitchen. Whether toasted or straight off the griddle, these thick, hearty muffins are a must-try addition to your breakfast repertoire!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Instant yeast
- 1.5 teaspoons Salt
- 1.5 cups Whole milk
- 3 tablespoons Unsalted butter
- 1 large Egg
- 0.25 cup Cornmeal
Instructions
In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
In a small saucepan, heat the milk and butter until the butter is just melted but the mixture is warm (about 110°F/43°C). Avoid overheating.
Pour the warm milk-butter mixture into the flour mixture. Crack the egg into the bowl and mix until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for 5–6 minutes.
Place the kneaded dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for 1–1.5 hours or until doubled in size.
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it to about 1 inch thick.
Use a 3.5-inch round cutter to cut out circles of dough. Re-roll the scraps if needed. You should get about 8 muffins.
Sprinkle a baking tray with cornmeal and place the cut dough rounds on it. Sprinkle more cornmeal on top of the rounds. Cover loosely with a towel and let them rise for 30–40 minutes or until slightly puffy.
Heat a large non-stick skillet or griddle over medium-low heat. Place the muffins on the skillet without crowding and cook for 6–8 minutes on the first side until golden brown.
Flip the muffins and cook for another 6–8 minutes on the other side. If the muffins brown too quickly, lower the heat to ensure they cook through.
Remove the cooked muffins and let them cool on a wire rack. Once cool, split them with a fork and toast as desired. Serve with butter, jam, or as part of a breakfast sandwich.
Nutrition Facts
Calories |
2676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 3808 mg | 166% | |
| Total Carbohydrate | 451.5 g | 164% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 44.0 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 554 mg | 43% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 1293 mg | 28% | |
*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.
