High-protein English muffins
57 min · 18 g protein · 171 cals / serving
Griddle-baked English muffins with flat, toasty-brown tops, pale cornmeal-dusted sides and a chewy, springy crumb with a gentle tang from the Greek yogurt in the dough. The crumb is a little tighter than a shop muffin's, so split them with a fork, not a knife: the torn, craggy surface is what toasts up crisp under butter and jam or a poached egg.
Ingredients
- 1/4 cup water, lukewarm
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp honey
- 1 1/3 cups nonfat Greek yogurt, at room temperature
- 1 cup + 2 tbsp bread flour, plus a little for the worktop
- 1/2 cup whole wheat flour
- 3/4 cup + 1 1/2 tbsp vital wheat gluten
- scant 1 tsp salt
- a scant 1/4 tsp baking soda
- 1 tbsp cornmeal, fine cornmeal or semolina, for dusting
Steps
- Stir the lukewarm water, yeast and honey together in a large bowl and leave 5–10 minutes, until foamy.
- Add the yogurt, both flours, the wheat gluten, salt and baking soda. Stir into a shaggy dough, then knead 6–8 minutes by hand (4–5 with a dough hook) until smooth, elastic and soft, just a little tacky. Cover and leave in a warm place about 1 hour, until puffy and nearly doubled.
- Line a baking sheet with baking paper and scatter half the cornmeal over it. Turn the dough onto a lightly floured worktop and pat it out with your hands, rather than rolling, to an even ¾ inch thick, so you keep the air in it. Cut rounds with an 3 inch cutter, pressing straight down without twisting. Press the scraps together, rest them 5 minutes, pat out and cut again to make 8 in all.
- Set the rounds on the cornmeal, sprinkle the rest over the tops, cover loosely with a tea towel and leave 30 minutes, until puffy and they spring back slowly when pressed.
- Heat a large, heavy dry skillet or griddle over medium-low heat for 5 minutes. Lift in as many muffins as fit with space between them and cook 7–8 minutes, until deep golden underneath, then flip and cook 7–8 minutes more. They are done when the sides feel firm, they sound hollow when tapped and a thermometer in the middle reads 205°F. If they brown faster than that, turn the heat down; the low, slow heat is what cooks the middle through. Cook the rest the same way.
- Cool on a rack at least 20 minutes; the crumb finishes setting as they cool and is gummy if cut hot. To serve, push a fork in all round the middle, pull the halves apart and toast them.
Good to know
Brown outside, doughy inside?
The pan was too hot. Turn it down for the next batch, and finish any underdone ones on a baking sheet in the oven at 350°F for 8–10 minutes.
No wheat gluten?
Use the same weight of bread flour. The dough is stickier, so flour your hands, and the muffins come out softer and less chewy, with less protein and a lower score: about 36 instead of 56.
How do I keep them?
Two days in a bag at room temperature, or split them with a fork and freeze. Toast straight from frozen.
Per
- Calories
- 216
- Protein
- (42%)
- 22 g
- Fat
- (5%)
- 1 g
- Carbohydrates
- (53%)
- 29 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 373 mg
More side dishes
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1369 kcal goes into the pot and 708 g of ingredients comes out as about 635 g of food: 216 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.