Cast Iron English Muffins
Why This Recipe Works
Packaged English muffins are a fine way to start the day, but our from-scratch version is truly a breakfast treat—and easy to make. For our skillet muffins, we started with bread flour, which gave the crumb a lighter, airier texture than all-purpose. To enrich the dough, we used a combination of milk and water and added butter and honey for sweetness. Taking advantage of the great heat retention of our cast-iron skillet, we browned the muffins on both sides in the pan, then transferred them to the oven to bake through. This ensured a golden-brown exterior without any risk of burning. A sprinkle of cornmeal on the surface of the muffins helped with sticking and added an extra crunch. Pushing down on the muffins while they were in the hot skillet developed the trademark interior nooks and crannies that perfectly capture melted butter or jam.