English Muffins

My Perfect English Muffins: A Baker's Journey

Baking has always been more than just a hobby for me; it's a passion, a way to express creativity and share love with those around me. My journey started in a professional kitchen, where I honed my skills crafting exquisite desserts for countless family meals. But my sweet tooth wasn't the only one I needed to satisfy. The late nights and early mornings called for something more than just decadent sweets. I craved the simplicity and heartiness of good bread. That's when I fell head over heels for English muffins.

The first time I attempted English muffins, it was an adventure. I remember the careful measuring, the anxious waiting for the dough to rise, and the thrill of that first golden-brown muffin. But it wasn't perfect. Oh no, far from it! My early attempts were dense, flat, or sometimes even burned to a crisp. I experimented with different flours, yeasts, and baking techniques, always searching for that elusive perfect texture and flavor. Months turned into a year, and my kitchen counter became a testing ground for endless muffin variations.

Through countless trials and errors, I learned to appreciate the delicate dance between ingredients and technique. It was more than just following a recipe; it was about understanding the "why" behind each step, the reasons why a certain temperature or kneading time made all the difference. Slowly, patiently, I refined my recipe, tweaking and adjusting until I finally achieved my goal: the perfect English muffin. Soft, airy, and with that signature slightly chewy texture, my muffins were a triumph. The joy of biting into that first perfect muffin, warm from the griddle, was an indescribable feeling.

The beauty of this recipe lies in its versatility. These English muffins are not merely a breakfast staple. I've used them as a base for elegant eggs Benedict, created miniature versions for gourmet bread courses, even transformed them into surprisingly delicious crackers! And every time, they've been a hit. The slightly sweet, subtly tangy flavor complements a variety of savory and sweet toppings. I've enjoyed these muffins slathered with butter and jam, paired with smoked salmon and cream cheese, and even incorporated them into savory tarts and quiches.

More than just a recipe, this English muffin creation represents a journey of culinary exploration and personal growth. It is a testament to the power of persistence, the satisfaction of mastering a skill, and the simple joy of sharing delicious food with loved ones. Each perfectly golden-brown muffin is a symbol of that journey, a reminder of the patience, dedication, and love that went into creating something truly special. So, grab your apron and get ready to embark on your own baking adventure, because I'm confident you'll find making these muffins an incredibly rewarding experience.

Whether you're a seasoned baker or a complete novice, this recipe will help you create English muffins that are worthy of any breakfast table or elegant brunch. So go ahead, make a batch, and experience the magic of homemade English muffins yourself. And don't forget to share them with someone you love—because truly, sharing good food is what life is all about.

Baking these muffins is more than just a recipe. It's about connecting with my roots, celebrating family and friends, and savoring the simple pleasures of home-cooked meals. It's about the warmth of the kitchen, the aroma of freshly baked bread filling the air, and the contented smiles around the table as we savor each bite. Every crumb is a memory, every muffin a story waiting to be told, and it's a story I'm thrilled to share with you.

Step-by-step

• Combine the yeast and water in the bowl of a stand mixer outfitted with the dough hook and whisk together to dissolve the yeast.
• Nuke the buttermilk in the microwave for 20 to 30 seconds, or warm it over low heat in a small pan on the stovetop just until it loses the refrigerator chill; you’re not really heating the buttermilk, but ensuring that chilly milk won’t retard the dough’s rise. Stir the no-longer-cold buttermilk into the yeast and water.
• Add the flour, sugar, and kosher salt to the bowl, turn the mixer on to low/medium-low speed, and process just until it comes together as a shaggy, droopy dough 3 to 4 minutes.
• With the mixer still running, add the butter to the dough a tablespoon at a time. (Make sure it’s at room temperature—you’ll overwork the dough trying to incorporate cold butter into it.) The dough will look as if it is separating, and from this point on it will hang out at the bottom of the bowl, reaching up the dough hook like an appendage of the sandman but never fully coalescing into a ball again. Knead it for 7 to 8 minutes, by which time it should be tacky but no longer sticky and hold its shape.
• Lightly spray a large mixing bowl with oil. Using a rubber spatula, scrape the dough from the mixer bowl into the greased bowl. Cover with plastic wrap and leave the dough to rest, relax, and rise (though it doesn’t rise so much as it expands in the bowl) for 1 hour.
• After the dough has risen, put it into the refrigerator for 30 minutes to 1 hour to chill, to make it easier to handle.
• While the dough’s resting, line a couple of rimmed baking sheets with parchment paper and cover them each with a ¼-inch-deep layer of cornmeal, into which you will nestle your muffins. (That’s way more cornmeal than will stick to the muffins, but whatever’s left over will be fine to use in another recipe.)
• Scatter your work surface with a very, very fine dusting of flour, and very lightly flour your hands. Turn the dough out onto the work surface and knead it a few times to deflate it. Shape it into a fat, smoothish log. For traditional-size English muffins, pinch off pieces about the size of a handball (which should weigh about 60 grams). With lightly floured palms, roll the pieces of dough into neat balls, applying as little pressure as possible. The dough should be pillowy and tender and delicate and have the tiniest bit of spring to it. As you shape them, transfer the balls of dough, one by one, to the baking sheet: Nestle each ball of dough into the cornmeal, then pat it down gently so some of the cornmeal adheres to the bottom of the future muffin, grab the ball very gently by its sides (the parts you don’t want cornmeal on), and flip it over, gently patting the cornmealed top so the bottom picks up some of the cornmeal. Leave about an inch between the muffins, giving them enough space to stretch and rise as they may need. You can proceed with the recipe directly, or you can wrap the baking sheets of proofing dough in plastic wrap and put them in the fridge to chill for 30 minutes, after which time the muffins will be easier to handle. You can also take a longer break: wrapped and refrigerated, the muffins will keep (and improve) for up to 3 days.
• Turn the oven on to 250°F. Warm a cast-iron skillet or griddle over the lowest heat setting possible for 5 or so minutes. You should be able to comfortably hold your hand very close to the pan and just feel some radiant heat—nothing that would make you want to pull your hand back. Scatter the pan with a thin, even layer of cornmeal and warm for a minute more.
• Grab the proofed muffins one by one by their uncornmealed sides, dust off any excess cornmeal clinging to their tops and bottoms (you want a thin even coating, not a thick jacket), and transfer them to the pan, working in batches. This is the all-important nook-and-crannies-forming stage of English muffin cookery: you want the muffins to rise and griddle-bake slowly. You almost can’t take enough time with this stage. (And if any point before the final couple of minutes of cooking you smell cornmeal toasting or browning, instead of just warming, turn the heat down.) After about 4 minutes, their tops will begin to puff and dome: that’s your cue to flip them. Use a small offset spatula to flip them if you have one (and buy one to do so the next time if you don’t—your fingers will leave prints). After 4 or 5 minutes on the second side, the bottoms of the muffins should still feel airy and light. Once they’re at that point (you may have to gently cook and gently flip them one more time before they get to the handleably delicate stage), you can nudge up the heat slightly, and turning them every 2 to 3 minutes, toast their tops and bottoms. (Here the smell of toasting cornmeal is okay.)
• When the muffins are toasted—tops and bottoms mottled with brown, but mainly golden—transfer them to a baking sheet, and put them in the oven for 10 minutes—transfer them to a baking sheet, and put them in the oven for 10 minutes to finish baking. Remove from the oven and let them cool on the baking sheet until they reach room temperature.
• Use the tines of a fork to puncture an equator of tiny holes around the middle of each muffin, and then pry them apart into two halves. The muffins are ready to be seared (with a light spread of butter) and spread with pickled strawberry jam!