Aplat Kitchen: English Muffins Recipe

Aplat Kitchen: English Muffins Recipe

What’s cooking in the Aplat kitchen? English muffins!

Have you tried to make them? They’re so easy and way more delicious than store bought ones. We’re sharing a terrific recipe for whole-wheat ones from @nytcooking. Most likely you have all the ingredients at home already and we suggest using metal rings to keep muffins round + a cloth bowl cover while your dough rises. Our organic cotton canvas covers come in three sizes. #aplat #zerowaste #zerowastedesign

Photos by Leslie Santarina

Whole-Wheat English Muffins


  • 2 teaspoons/7 grams active dry yeast (1 packet)
  • 4 tablespoons/60 grams unsalted butter
  • ½ cup/120 milliliters plain yogurt
  • ½ cup/120 milliliters warm whole milk
  • ½ tablespoon/7 milliliters honey
  • 1 teaspoon/5 grams fine sea salt
  • 1 cup/125 grams whole-wheat flour
  • 1 cup/125 grams all-purpose flour
  • ½ teaspoon/4 grams baking soda
  • Cornmeal, preferably coarse, as needed


Step 1
In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.

Step 2
Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.

Step 3
Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.

Step 4
Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.

Step 5
Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don’t worry if they’re not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)

Step 6
Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.

Step 7
Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.

Source: cooking.nytimes.com