Easy English Muffins

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Whisk ¼ cup flour, ½ cup water, and yeast together in a large bowl until foamy, about 10 minutes. Mix in remaining 1 ¾ cups flour, remaining ¼ cup water, egg white, oil, and salt until well combined; dough will be very wet and sticky. Cover the bowl with plastic wrap or a clean kitchen towel, place in a warm spot, and set aside to rise until doubled in volume, about 2 hours.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Line a baking sheet with a silicone baking mat or parchment paper; generously sprinkle with cornmeal. Set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Turn out dough onto a well-floured surface; work in just enough flour until dough is easy to work with, about 1 minute. Cut dough into 6 equal portions; form each into a seamless dough ball, adding a pinch of flour to keep from sticking to the work surface. Flatten dough balls into thick disks; transfer to the prepared baking sheet. Set aside to rise until doubled in volume, 1 to 1 ½ hours.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Heat about 2 tablespoons clarified butter in a large cast-iron skillet over medium heat. Carefully transfer muffin disks to the skillet, in batches to avoid overcrowding; brown on both sides, 10 to 12 minutes, flipping halfway through cooking time. Continue flipping until muffins evenly browned and cooked through, 7 to 8 minutes more per side. Transfer muffins to a wire rack to cool completely (this is key as you can't split muffins unless they're cool). Repeat with remaining clarified butter and muffin disks.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Split cooled muffins with a fork, inserting tines all around the edges so both sides can be pulled apart. Toast and serve with jam.'}

📊 Nutrition Facts

Per serving (6 servings total)