Low Sodium Classic English Muffins

Total time2 hr 10 min

Prep time20 min

Cook time20 min

These griddle-cooked muffins get their rise from a simple yeasted dough made with whole milk, butter, and a touch of sugar, then dusted generously with cornmeal for that signature crackly exterior. The dough stays soft and slightly sticky as it proofs, building the airy, uneven crumb that's the whole point of a proper English muffin. Cooking low and slow on a cast iron skillet gives each side a deep golden crust while the inside stays tender and full of those coveted nooks and crannies. Once cooled, a fork-split reveals all those little pockets, perfect for catching melted butter or jam. This method turns out a batch of eight bakery-style muffins that fit neatly into a low-sodium kitchen. It's a solid weekend baking project that rewards you with toasted, golden muffins all week long.

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Ingredients

8 servings

1 cup whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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1 tbsp unsalted butter
1 tbsp granulated sugar
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 ¼ tsp active dry yeast (1 standard packet)
¼ cup warm water (105–110°f / 40–43°c)
3 cups all-purpose flour, plus more for dusting
¼ cup fine cornmeal, for dusting

Instructions

1
Combine the milk, butter, sugar, and salt in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the mixture reaches about 110°F (43°C) — warm to the touch but not hot. Remove from heat.
2
Stir the yeast into the warm water in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.

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