Muffins, London Street Style

Name: Muffins, London Street Style
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: London English
Ingredients: 300 g strong white bread flour; 150 g Plain flour; 7 g fast-action dried yeast; 1 tsp caster sugar; 1 tsp Fine sea salt; 175 ml Whole milk; 125 ml warm water; 25 g Unsalted butter; 35 g coarse semolina

Pillowy, griddled yeast muffins with a light honeycomb interior and dusting of semolina, made for splitting and toasting.

🇬🇧United Kingdom· London

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 8
Difficulty: Medium
Calories: 210 kcal

Ingredients

0 of 9 gathered

Servings

300 g strong white bread flour — plus extra for kneading
150 g Plain flour — gives a tender crumb
7 g fast-action dried yeast — 1 sachet
1 tsp caster sugar — to feed the yeast
1 tsp Fine sea salt — fine table salt also works
175 ml Whole milk — warmed to lukewarm
125 ml warm water — tepid to touch
25 g Unsalted butter — melted and cooled slightly
35 g coarse semolina — for dusting and preventing sticking

Equipment

•Large mixing bowl
•Rolling pin
•8cm round pastry cutter
•Heavy-based frying pan
•Wire cooling rack
•Baking tray

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 3.5 g
carbs: 38 g
fibre: 2 g
protein: 6 g
calories: 210 kcal

Instructions

1
Whisk both flours, yeast, sugar, and salt together in a large mixing bowl.
2
Combine the lukewarm milk, warm water, and melted butter in a measuring jug.
3
Pour the wet liquids into the flour bowl and stir into a soft, sticky dough.
4
Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic.
5
Place into a clean oiled bowl, cover with a tea towel, and prove for 1 hour until doubled.
6
Dust a clean work surface generously with half of the coarse semolina.
7
Tip out dough and gently roll out to roughly 2cm thickness.
8
Cut rounds with an 8cm cutter and place onto a baking tray dusted with remaining semolina.
9
Cover loosely with a clean cloth and leave to prove for 30 minutes until puffy.
10
Heat a heavy-based frying pan over a low heat on the hob.
11
Griddle muffins in batches for 7 to 8 minutes per side until golden and cooked through.
12
Transfer to a wire rack to cool completely before pulling apart with a fork.

Chef's tips

Never cut an English muffin with a knife, as this crushes the delicate air bubbles inside. Insert the tines of a table fork repeatedly around the middle seam and gently pry the two halves apart. Keep the hob heat very low so the muffins cook through to the centre before the exterior burns.

Ingredient substitutions

coarse semolina → coarse polenta or fine cornmeal
whole milk → semi-skimmed milk or unsweetened soya milk
unsalted butter → vegetable spread or neutral vegetable oil

Storage

Keep cooled muffins in a sealed bread bin or airtight container for up to 3 days, or freeze for up to 2 months.

Reheating

Tear the muffin into two halves using a fork and toast under a medium grill for 2 to 3 minutes until crisp.

Common mistakes to avoid

•Slicing the muffin open with a knife, which flattens the signature crannies and holes.
•Using high hob heat, which chars the crust while leaving the interior raw and doughy.
•Skipping the semolina dusting, which leads to sticky dough and ruins the authentic gritty crust.

Serving suggestions

Pull apart with a fork, toast under a hot grill, and slather with melting salted British butter.Spread toasted halves with rich Seville orange marmalade alongside a pot of hot English breakfast tea.Top with crispy streaky bacon and a soft poached egg for a traditional breakfast.