English muffins aren’t something you normally make at home, and after running through Stella Park’s recipe on Serious Eats, I can understand the hesitation. Store-bought muffins are always fine but hardly seem worth planning the day ahead, which this recipe requires. While these muffins are cooked in the same manner as pancakes, they are naturally rather than chemically leavened and thus need to be left to rise overnight. The cripsy, butter-fried results have a rich and yeasty aroma reminiscent of a fresh baguette, but making them definitely tested my patience.

Rating: ★★★★★

Active Time

60 minutes

Total Time

1000 minutes

Yield

12 generous muffins

Difficulty

★★☆

Suitable for vegetarian diets.

Ingredients

  • 285 grams all-purpose flour
  • 140 grams whole wheat flour
  • 11 grams salt
  • 4 grams instant yeast
  • 285 grams milk (Any percentage will work. Certain kinds of whole wheat flour (e.g., white whole wheat flour) may require more milk.)
  • 100 grams honey
  • 1 egg white
  • 150 grams cornmeal (For dusting the baking sheet before proofing.)
  • 30 grams butter (For pan frying. Sub in oil or bacon fat to taste.)

Directions

Mixing

  1. Whisk together the whole wheat and all-purpose flours, salt, and yeast in a large bowl until combined.
  2. Stir in milk, honey, and egg white with a silicone spatula until smooth (~5 minutes).
  3. Cover with plastic and let rise until more than doubled. At room temperature, this should take at least 4 hours.

Proofing

  1. Cover a baking sheet with cornmeal. The cornmeal should completely cover the bottom of the sheet pan.
  2. Scoop out 75 gram portions of dough and place on the cornmeal.
  3. Sprinkle cornmeal on top and cover with plastic.
  4. Let rise in refrigerator overnight for at least twelve hours. Muffins may be left to rise for as much as 42 hours.

Frying

  1. Heat up a griddle or skillet. If using an electric griddle, preheat to 160°C. If using a skillet or stovetop griddle, use medium heat.
  2. Griddle muffins in butter until the bottom is golden brown. This should take about eight minutes, and you'll know the bottom has browned when the uncooked side of the muffin no longer appears damp.
  3. Flip muffins and brown the other side.
  4. Cool on a wire rack.