One of my good friends, Nicole Hampton, just published her second book – High Altitude Breakfast. And she sent me a copy. And if you know me, then you know that breakfast is my favorite meal of the day! I could literally eat breakfast for all three meals and be totally happy about it. So, I was really excited to look through her new book.
If you live at high altitude, then definitely pick up a copy of High Altitude Breakfast. But, if you live at sea level, then bake at your own risk as Nicole doesn’t do sea level testing like I do. But, she also has some recipes in there that are not baked, such as this recipe for English Muffins that I am going to be sharing with you today!
When I was flipping through the book, trying to decide on what I wanted to make first, Delaney saw the English Muffins and requested them. I did an Instagram poll between English Muffins and Donuts (which I totally thought Donuts would win, by the way), turns out English Muffins won by a landslide. So apparently you guys want to know how to make homemade English Muffins? And to be honest, I have never made them before!
I didn’t even know that English Muffins weren’t baked! I just assumed that because they were bread, they were baked. But, English Muffins are fried up in a skillet so you can make this recipe no matter where you live – high altitude or anywhere in between. Plus, homemade English Muffins are an amazing breakfast vessel for literally anything – butter, jam, eggs, sausage, and more. Get the recipe for my friend Nicole’s homemade English Muffins, and make sure to check out her new book, High Altitude Breakfast.
Tips for making Nicole’s English Muffins
• I avoid the microwave usually, where some people love it. Nicole says to microwave the milk, butter, cane sugar, and honey until it reaches 110°F. However, I thought this would be much easier over the stovetop as you can clearly see the temperature rising and pull it off when needed. It worked great! So, if you prefer the stovetop, then you can do that for this part of the recipe.
• The recipe says to mix in a large bowl, however, I am a lazy baker and I use my stand mixer whenever possible. And I checked with Nicole first, but she said that the stand mixer will work here too and she’s made them both ways. So, if you want hands free, then use your stand mixer with the dough hook.
• I used a 10-inch cast iron skillet to cook these and I could fit about 4 at once.
• I stored these in an airtight container in the fridge, then you can just slice them and toast when ready to eat!
• I added my weight measurements alongside Nicole’s cup measurements, as that is how I bake! So feel free to use either one.
Makes 8 muffins
1 3/4 cups organic milk
1/4 cup (57 grams) organic salted butter
2 tablespoons (28 grams) organic cane sugar
1 tablespoon (21 grams) organic raw honey
2 1/4 teaspoons organic active dry yeast
1 organic large egg
4 cups (510 grams) organic all purpose flour
2 teaspoons fine sea salt
1/3 cup (52 grams) organic yellow cornmeal
In a microwave safe bowl (I actually used the stovetop here), add the milk, butter, cane sugar, and honey. Heat the mixture (in 30 second intervals in the microwave) or just over the stovetop until it reaches 110°F on an instant-read thermometer. Stir in the yeast and let the mixture stand until it becomes foamy and bubbly, about 5 minutes.
Transfer the mixture to a large bowl (or to your mixer with dough hook, as I used!) and stir in the egg. Add the flour and salt and stir together until a shaggy dough forms with no dry pockets of flour. Form the dough into a rough ball in the bowl, cover, and let rise in a warm, draft-free spot by about one-third in size, 30 to 45 minutes.
Sprinkle about half of the cornmeal onto a large sheet pan as evenly as possible and set aside. On a floured work surface, use a rolling pin to roll out the dough into a large rectangle, 1/2-inch to 3/4-inch thick. Using a 3 1/2-inch round cutter, cut out as many dough rounds as you can. You can gently re-knead the dough scraps and cut out more muffins one time. Put each round onto the prepared sheet pan, spacing them about 1-inch apart. Evenly sprinkle the remaining cornmeal on top of each dough round. Cover the sheet pan with plastic wrap, or another sheet pan inverted on top, and let the dough rest for 20 minutes.
Heat a large skillet or a griddle over low heat. Place as many dough rounds as you can fit into the pan, and cook until they have puffed up and the bottoms are dark golden brown, 8 to 10 minutes. Flip the muffins and cook on the other side, 8 to 10 minutes longer. Cool completely on a wire rack.
To serve, use a fork to gently split open the muffins. Toast in a toaster or toaster oven until golden brown on the inside and smear with butter or jam!
Store in an airtight container in the fridge for up to 5 days.
High Altitude — Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!