Mary Jo's English Muffins
Submitted by freddy
Homemade English muffins cooked on a griddle with all the nooks and crannies you love. Includes variations for cinnamon-raisin and whole wheat versions. Makes 20 muffins.
YIELD
20 muffinsPREP
1 hrsCOOK
15 minREADY
2 hrsHomemade English muffins cooked on a griddle, not baked in an oven. The sponge method gives these their signature open crumb full of nooks and crannies that trap melted butter and jam in every bite.
The process starts by mixing half the flour with the yeast and liquid, then letting it sit for an hour until the sponge rises and collapses back on itself. That long fermentation builds flavor and creates the irregular, holey texture that makes a proper English muffin. Oil gets beaten in after the sponge stage, then the rest of the flour goes in to form a stiff dough.
Cooking on a griddle at moderate heat gives you that golden, slightly crispy exterior while the inside stays soft and airy. About 7 minutes per side is all it takes. Split them with a fork (never a knife) to preserve those rough, cratered surfaces.
Kitchen Tips
- The sponge is ready when it’s risen up and then visibly fallen back. Don’t rush this step; it’s where the flavor develops.
- Keep hands well-floured when shaping. This dough is sticky by design.
- A griddle thermometer helps. Too hot and the outside burns before the center cooks through.
- Fork-split cooled muffins rather than slicing. The rough surface toasts better and holds more butter.
Variations
- Cinnamon-raisin: Add cinnamon and raisins with the second flour addition.
- Whole wheat: Swap the white flour for a mix of whole wheat flour, cracked wheat flour, and unbleached white flour for a heartier, nuttier muffin.
Ingredients
Directions
In a large bowl, dissolve the yeast in the water.
Add the sugar, salt and dry milk and bland.
Add half the flour and whisk for 1 minute.
Set the mixture aside for 1 hour, or until the sponge falls back on itself.
Beat in the oil.
Add the remaining flour and mix well. Add extra flour if necessary to make a fairly stiff dough. With floured hands cut out about 20 four-ounce pieces of dough and form them into 3-inch patties. Place the patties on a greased cookie sheet and let rise about half and hour, or until they are doubled in bulk. Preheat griddle to 325 to 350℉ (180℃) and cook approximately 7 minutes per side. For Cinnamon-Raisin English Muffins: Add 1 tbs. cinnamon and 1 cup raisins with the remaining flour. For whole wheat English muffins: Substitute “crunchy whole wheat flour mix” for white flour: : 2 cups whole wheat flour : 2 cups cracked wheat flour : 4 cups unbleached white flour
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