I think of English muffins as the perfect blank canvas. They can be a simple breakfast, lightly toasted and spread with butter or jam; an indulgent brunch, as the base for eggs Benedict; or even a quick dinner, when used as a makeshift pizza crust and topped with jarred sauce and pre-shredded mozzarella cheese.
This recipe yields the ideal English muffin, complete with “nooks and crannies.” Any way you choose to enjoy them, I’m sure you won’t be disappointed.
Preparation Time: 15 minutes
Rising Time: 45 minutes
Baking Time: 30 minutes
Makes: 8 muffins
- 1 tablespoon corn grits/polenta or corn meal (optional)
- 28 grams (2 tablespoons) unsalted butter
- 10 ounces (1 1/4 cups or 284 grams) whole milk
- 4 grams (1 teaspoon) granulated white sugar
- 2 teaspoons active dry yeast
- 75 grams (1/2 cup plus 2 tablespoons) millet flour, plus more for rolling
- 75 grams (1/2 cup plus 2 tablespoons) garbanzo fava flour
- 96 grams (1/2 cup) potato starch
- 40 grams (1/4 cup plus 1 tablespoon) arrowroot starch
- 1 tablespoon plus 1/4 teaspoon xanthan gum
- 1 teaspoon Kosher salt
- 19 grams (4 teaspoons) cider vinegar
Line a large, rimmed baking sheet with a silicone baking mat or parchment paper. Place eight English muffin rings¹ on the pan. If desired, sprinkle a small amount of corn meal inside each ring—this yields the traditional packaged muffin effect, little else.
In a 2 cup microwave-safe measuring cup combine butter and milk. Heat on full power for about 45 seconds or until the milk is warm to the touch and the butter is partially melted. Stir sugar and yeast into milk mixture; allow yeast to proof slightly (about 5 minutes) while you get the dry ingredients ready.
In the bowl of a stand mixer, combine the millet flour through salt; whisk together very well to avoid xanthan gum clumps when the wet ingredients are added. Measure cider vinegar into a small dish, set aside.
Fit a stand mixer with the paddle attachment and turn to low speed. With mixer running, pour milk mixture into the dry ingredients. Increase mixer to medium speed (#4), add cider vinegar and continue to blend for 2 minutes.
Shape and Rise Muffins:
Divide the dough into 8 equal parts (2.7 ounces each, in case you want to be precise). Sprinkle a clean work surface with millet flour; roll each piece of dough into as seamless a ball as possible. Using your hands, pat each into a 3.5″ disk, place the formed muffins into each of the muffin rings. Cover the sheet pan with plastic wrap and allow the dough to rise in a warm, draft free area for about 45 minutes (the muffins are done rising when they are just about 1″ tall).
Bake and Cool Muffins:
Once the muffins have risen, preheat the oven to 350°F. Bake for 20 minutes, carefully flip them over (rings and all), and return them to the oven for an additional 10 minutes.
Remove the baking sheet from the oven and cool muffins (on the sheet still) for 15 minutes. Transfer them to a cooling rack for about an hour or until they reach room temperature. Use a fork to split the English muffins; gently separate into two pieces. Serve as desired.
¹ It’s ok if you don’t own English muffin rings, this recipe still works. However, please know that the end result is going to be more like a pita-meets-English muffin rather than the classic shape you’re accustomed to. They are still delicious, and even better for filling once split, but they do look a little silly.