English Muffins

This recipe, adapted from King Arthur, showcases Granor-grown wheat and is a not too consuming baking project perfect for a long weekend or a not-so-lazy Sunday morning.

Print this page


1 3/4 cup lukewarm milk
3 tbsp softened butter
1 1/2 tsp salt
2 tbsp sugar
1 egg, beaten
5 cups Granor AP flour
2 tsp instant yeast


  1. Combine all ingredients in a mixing bowl or on a stand mixer
  2. Beat on high speed for 5 minutes or until the dough is smooth and very stretchy
  3. Cover the dough and let rise until doubled in volume, up to 2 hours
  4. Punch the dough down and divide into 16 pieces
  5. Shape each portion into a ball and then flatten until about 3 inches in diameter
  6. Sprinkle a frying pan with cornmeal or farina and then lay the muffins on the cold frying pan and then loosely cover and let rest for 20 minutes
  7. Heat the frying pan over medium low heat until the muffins are golden brown and cooked through, about 10 minutes on each side (if they haven't cooked through by the time they are browned, transfer to a 350F oven to continue baking)
  8. Remove from the pan and split open with a fork (rather than a knife) to make even more nooks and crannies