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Easy English Muffins
Easy English Muffins
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Prep Time:
10 minutes
Cook Time:
14 minutes
Total Time:
214 minutes
Chef John's scrumptious homemade English muffins, pan-fried in clarified butter for a simple and delightful treat.
Ingredients:
  • 1.5 teaspoons active dry yeast, divided
  • 2 cups all-purpose flour, divided, plus more for rolling
  • 0.75 cup warm water, divided
  • 2 teaspoons vegetable oil
  • 1 teaspoon kosher salt
  • 1 egg white
  • 2 tablespoons cornmeal, or as needed
  • 0.25 cup clarified butter (ghee)
Instructions:
  • In a mixing bowl, combine 1/4 cup flour, yeast, and 1/2 cup water. Let it sit for 10 minutes to check for a layer of foam indicating active yeast. Add vegetable oil, salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix until dough is wet and sticky. Cover and let it rise in a warm spot for about 2 hours, or until doubled in size.
  • Gently pull dough from sides of bowl and place it on a floured surface. Add a touch of flour until the dough is smooth and can be divided into 6 pieces. Form 6 equal portions into seamless balls, lightly dusting with flour as needed to prevent sticking. Flatten into thick disks and place on a baking sheet lined with cornmeal. Allow to rise until doubled, 1 to 1 1/2 hours.
  • In a skillet over medium heat, melt clarified butter. Gently place muffin disks in the skillet in batches to prevent overcrowding. Cook until browned on one side for 5-6 minutes. Flip and brown the other side for 5-6 minutes. Continue flipping until muffins are evenly browned and cooked through, about 7-8 minutes per side. Transfer to a cooling rack and allow them to cool completely before slicing. This step is crucial for easy splitting of the muffins.
  • Split the cooled muffins using a fork to separate the two sides all around the edges. Toast them and enjoy with jam.

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