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English Muffins with Whipped Fall Butters

Prep Time30 minutes
Cook Time10 minutes
Rising time:13 hours
Servings: 12 muffins

Ingredients

Homemade English Muffins

  • 3 ¼ cups all-purpose flour
  • 2 teaspoon salt
  • 1 tablespoon instant yeast
  • 1 teaspoon granulated sugar
  • 1 cup whole milk
  • ½ cup water warm
  • 2 tablespoons butter unsalted, melted
  • 6 tablespoons cornmeal
  • whipped fall butters for serving (recipes below)

Whipped gingerbread butter:

  • 1 sticks butter softened, salted
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ tablespoon dark molasses
  • 1½ tablespoons pure maple syrup

Whipped cinnamon raisin butter:

  • 1 stick butter softened, salted
  • ¾ teaspoon ground cinnamon
  • 1½ tablespoons chopped raisins
  • 2 tablespoon honey

Instructions

For the english muffins:

  • Add flour, yeast, and salt to the bowl of a stand mixer. Whisk together. Add in water, milk, sugar, and melted butted. Add dough hook attachment and turn mixer on low. Mix until dough forms. Increase speed to medium low and knead until soft and elastic, about 8 minutes. If the dough is still sticking to the bowl after 8 minutes, add about 1 tablespoon of flour and mix.
  • Place dough ball in a greased bowl and cover with a towel. Let it rise for 30 minutes. Then, fold over the edges of the dough into the center. This should take about 6-8 pinches. Cover and let rise for 1 hour.
  • Punch down risen dough and remove from bowl. Place on clean counter with a little sprinkled flour. Cut dough into 4 even quarters slices. Cut each slice into 3 even pieces. You should have 12 even pieces. Use a scale to ensure they are all even. Roll each piece into a ball, tucking under the edges to form a ball.
  • Sprinkle 3 tablespoons of cornmeal over a half-sheet pan. Place rolled balls of dough on the sheet pan, with each ball of dough about 2 inches apart from each other. Cover tightly with plastic wrap so that no dough is exposed. Gently, top the sheet with another baking sheet. Place in refrigerator to rise slowly for at least 12 hours and up to 24 hours.
  • Remove dough from the fridge, remove baking sheet and loosen plastic wrap.Let sit at room temperature for 1 hour. Set oven temperature for 350 degrees.
  • After an hour, set a large skillet over medium heat. Spray with a little nonstick spray. Sprinkle remaining 3 tablespoond of cornmeal over the tops of the dough balls. Place four dough balls in the hot skillet. Cook until the bottoms turn deep brown, about 3-6 minutes (depending on the heat distribution in the skillet). Flip and cook until bottom is brown.
  • Transfer browned muffins to a clean baking sheet and cook for 12-15 minutes or until center of the muffins register at 205 degrees. Let coolfor at least 10 minutes. Serve warm or toast to get the edges crispy. Make sure to use the homemade butters below!

For the whipped gingerbread butter:

  • Add softened salted butter to the bowl of a stand mixer and whip with a whisk attachment until light and fluffy (about 2 minutes). Add spices and whip together until well combined.
  • Add molasses and mix until combined, then add the maple syrup. Whip for about 2 minutes to make the butter light and fluffy again. Serve immediately or store for later. Note: the butter will harden again when chilled so let it sit out for 30 minutes before using.

For the whipped cinnamon raisin butter:

  • Add softened salted butter to the bowl of a stand mixer and whip with a whisk attachment until light and fluffy (about 2 minutes). Add cinnamon and raisins and whip together until well combined.
  • Add honey and mix until combined. Whip for about 2 minutes to make the butter light and fluffy again. Serve immediately or store for later. Note: the butter will harden again when chilled so let it sit out for 30 minutes before using.

Notes

English muffins adapted from America's Test Kitchen