Many of my high school lunches involved English muffins. I would toast two or three of them, butter them, and cover them 3/4 of the way in jam. My strategy to make sure I got one good bite of pure buttery English muffin without the distraction of jam.
As a mom of three, a six-pack of English muffins can disappear in an instant, leaving me muffinless within an hour of returning from the grocery store. So I went on a quest to make them for myself. A few experiments down and I’ve got a recipe I love that makes enough to go around. Most the time I prefer the minimal effort to make these by throwing the ingredients in the bread machine. I don’t ever really use my bread machine for actually baking the bread, but it does wonders for mixing and rising. That bread machine was the best forty bucks spent seven years ago, I tell ya. Especially cuz it wasn’t my forty bucks….Thanks Mom!
Honey Wheat English Muffins with Maple Butter
For the Muffins:
- 2 - 2 1/2 cups all-purpose flour start with 2 and add more as needed
- 2 cups white wheat flour
- 1 teaspoon baking soda
- 2 teaspoon instant yeast
- 1¼ teaspoons kosher salt
- 1¾ cups whole milk warm
- 3 tablespoons unsalted butter
- 1 tablespoon honey
- 1 large egg
- cornmeal or flour for dusting
For the Maple Butter:
- 1/2 cup salted butter 1 stick, softened
- 1/4 cup pure maple syrup
By Hand or Mixer:
In a bowl, sift together dry ingredients.
In another bowl, heat the milk, butter, and honey until the milk has warmed and the butter melts.
Combine the milk & butter mixture with the egg and sifted dry ingredients and mix until a dough forms.This can be done in a stand mixer, or by hand. (Start with only 4 cups of flour total and add more as needed. You want your dough to be tacky to the touch, but still form a soft ball. It's not quite as stiff as normal roll dough.)
Once dough comes together (it will be damp and velvety), transfer to a greased bowl and let rise for about 1 hour, or until doubled in size.
On a floured surface, roll out dough to a 3/4 inch thickness.
Using an English muffin ring or a cup, cut out rounds and transfer to a baking sheet dusted with cornmeal or flour.
Let remaining dough rest for 5 minutes before re-rolling and follow above steps to cut out more muffins.
Cover muffins with a kitchen towel and allow them to rise for 5-10 minutes. Using a cast iron pan on low heat or an electric griddle, cook muffins about 3-5 minutes on each side until lightly browned.
Transfer muffins to a 325° oven for 8-12 minutes until the dough is completely cooked.
For the Maple Butter:
With a fork or an electric mixer, beat softened butter and maple syrup until smooth. Serve on warm English muffins. (If stored in fridge, it will separate.)
In a bread machine:
Add warm milk, egg, melted butter and honey to the bottom of the bowl/pan.
Cover with flour (all but half a cup).
Top with salt, yeast, and baking soda.
Keep an eye on the dough. Once it has formed a ball, add more flour/milk if needed. (Adding more flour is way simpler than trying to add extra milk/liquid.)
The dough will be quite tacky. Let it mix a little longer and it will be smooth, but soft.
Once the dough cycle is done, roll and complete muffins as directed above.