Cranberry and Walnut English Muffins
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
These cranberry and walnut English muffins are one of my favorite weekend projects. They're quick to make from start to finish, taking just under an hour total, and they fill your kitchen with the most wonderful aroma. The tartness of the cranberries balances beautifully with the earthy walnuts, creating something that tastes bakery quality but costs just a few dollars to make. Plus, walnuts are packed with omega 3 fatty acids which are really good for your heart. Whether you're toasting them for breakfast or enjoying them with afternoon tea, you'll find yourself making these again and again.
Ella x
Ingredients
- 500 gstrong bread flour
- 300 mlwarm milk
- 7 ginstant yeast
- 10 gsalt
- 15 gsugar
- 40 gbutter(softened)
- 120 gdried cranberries
- 100 gwalnuts(finely chopped)
- 1egg(for egg wash)
- 30 gcornmeal(for dusting)
Detail level
Instructions
- 1
Combine warm milk with yeast and sugar in a bowl, let sit for 5 minutes until foamy.
Tip: Ensure milk is warm but not hot, around 40°C, to activate the yeast without killing it.
- 2
Mix flour and salt together in a large mixing bowl, then pour in the yeast mixture and stir until a shaggy dough forms.
- 3
Knead the dough for 8 minutes, gradually incorporating the softened butter until fully combined and the dough becomes smooth and elastic.
Tip: Add butter in small pieces to help it incorporate evenly into the dough.
- 4
Fold the chopped walnuts and dried cranberries into the dough until evenly distributed throughout.
Tip: Reserve a few cranberry pieces and walnut chunks to press onto the muffin tops for visual appeal.
- 5
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 90 minutes until doubled in size.
Tip: A warm kitchen corner or proofing box works well for consistent rising.
- 6
Turn dough onto a floured surface and gently shape into 8 equal rounds, about 2 cm thick. Dust with cornmeal on both sides.
Tip: Cornmeal prevents sticking and adds texture to the bottom of the muffins.
- 7
Place muffins on a baking tray lined with parchment paper. Cover and let proof for 45 minutes until puffy.
- 8
Preheat oven to 200°C. Brush muffin tops with beaten egg wash and press reserved walnut and cranberry pieces on top.
Tip: Egg wash creates a beautiful golden brown finish when baked.
- 9
Bake for 20-25 minutes until golden brown and the muffins sound hollow when tapped on the base.
Tip: Check doneness by tapping the bottom of a muffin—it should sound hollow and feel firm.
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