Easy homemade English muffins are pan-fried in clarified butter in this delicious version by Chef John.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
256 Calories
Recipe Instructions
Step 1
Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 ¾ cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
Step 2
Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured surface. Work in just enough flour until dough is easily handled and can be cut into pieces, about 1 minute. Cut dough into 6 equal portions. Form each into a seamless ball of dough, adding a pinch of flour to keep them from sticking. Flatten to make thick disks. Transfer dough disks onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 ½ hours.
Step 3
Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
Step 4
Split cooled muffins with a fork, inserting tines all the way around edges so the two sides can be pulled apart. Toast and serve with jam.
Ingredients
2 teaspoons vegetable oil
1 egg white
1 teaspoon kosher salt
2 tablespoons cornmeal, or as needed
2 cups all-purpose flour, divided, plus more for rolling
