I actually adore English muffins. They’re filled with crannies ideal for nut butter or labneh – or any number of toppings. But while oddly shelf stable, they can be expensive, so I wanted to learn how to make these at home.

And, um, I accidentally made 2 dozen, as well as two loaves of bread.

English Muffins

(makes 21-24, depending on whether or not you use rings)

• 1.5 T active dry yeast (2 packets)
• 1/2 cup unsalted butter
• 1 cup plain yogurt (I used labneh, because I had a ton in the fridge)
• 1 cup milk
• 1 T raw honey
• 2 t kosher salt
• 2 cups whole wheat flour
• 2 cups white wheat flour (I subbed in one cup of spelt here, along with one cup of high protein white wheat)
• 1 t baking soda
•  Cornmeal
• Optional: seed blend (I threw in some hemp/flax/chia), a scoop of unflavored protein powder

Combine yeast and 2 cup warm water and let rest for several minutes. Separately, melt the butter in a measuring cup, and add the milk, whisking together. Pour into a large bowl and whisk in the yogurt, honey, salt, and yeast mix. Gradually add the flour, baking soda and – if you’re adding in seeds or protein – any extra. Cover with a towel and let rest in a warm area until doubled in size.

Preheat your oven to 350 degrees. Place parchment paper on a baking sheet and sprinkle cornmeal over it. Set close to your stove.

Heat a cast iron skillet and melt a tablespoon of ghee or vegetable oil. Gently nest rings, if you’re using them, in the skillet, leaving room to easily flip them with a spatula. Using a ladle or ice cream scoop, drop batter into the rings, using your VERY CLEAN (wash your hands, people) fingers to push the batter outward to evenly fill the ring. Reduce heat and cook until the bottoms are lightly seared (3ish minutes). Flip and repeat. Remove muffins, rings still attached, to baking sheet.

They will puff up, both in the skillet and from the oven heat.

Repeat until done. Bake the muffins for 7-10 minutes and let cool before splitting.