Luxury English Muffins

When B and I took our trip to Portland, we had a few really amazing breakfasts at Urban Farmer – a really airy, fresh food restaurant in The Nines hotel downtown. They had these ridiculously fluffy, pillowy, light english muffins and I became obsessed. I’m used to english muffins that could be used as a hockey puck. The ones that you have to grit your teeth to eat, and you wonder why you even do it to yourself. But since I had this english muffin in Portland, I was determined to make them myself and never, ever buy a store-bought english muffin again.

This recipe takes time, but it’s worth it. A lot of the prep is waiting for the dough to rise – you do it twice. The rest of the way, you’re making it like a traditional english muffin. So, heat up your griddle, grab your butter and preserves, and let’s get to work!

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Luxury English Muffins

December 10, 2016

  • 2h 30m
  • 20m
  • 2h 50m
  • 10 English Muffins

Ingredients

  • 1 3/4 teaspoons instant yeast
  • 1 1/2 teaspoons fine sea salt or kosher salt
  • 1 teaspoon sugar
  • 3 1/2 cups unbleached bread flour
  • 1 1/2 cups room temperature buttermilk (70°F to 78°F)
  • 2 teaspoons baking powder (if you want them to be a little less dense)
  • Cornmeal, for dusting
  • 4 teaspoons Olive Oil unsalted butter

Instructions

  1. Combine the flour, sugar, salt, and yeast together in a large mixing bowl or the bowl of a standing mixer fitted with the dough hook. Add the buttermilk slowly and mix on medium speed.
  2. Knead the dough until it is smooth, 8 to 10 minutes on medium-low speed. Cover the bowl with plastic wrap or a warm towel and let it stand at room temperature until it doubles in size - about one hour.
  3. Grease a baking sheet with olive oil and then dust it with cornmeal.
  4. Turn the dough onto a floured countertop and divide it into 10 equal pieces. Round each piece into a ball and place the balls on the prepared baking sheet.
  5. Sprinkle the tops of the dough balls with more cornmeal and cover loosely with plastic wrap or a warm towel. Let stand at room temperature until puffy and almost doubled in size, 1 to 1-1⁄2 hours.
  6. Heat the oven to 350°F. Place a clean baking sheet in the oven. Heat a cast-iron griddle or skillet on top of the stove over medium-low heat. Melt a teaspoon or two of the butter on the preheated griddle.
  7. Cook the dough until the bottoms are golden brown brown, 2-3 minutes.
  8. As the muffins are browned on both sides, place them on the baking sheet in the oven and bake until they are cooked through, 6 to 8 minutes.
  9. These are best the same day, but you can also bag and freeze them - warm them up in a damp paper towel so they get soft and fluffy again.
  10. Grab your favorite jam, or preserves, and enjoy!

Nutrition

  • 1 English Muffin
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