Honey and Oat English Muffins

Instructions

1. 1

   Combine warm water and honey in a large bowl, then sprinkle yeast over and let sit for 5 minutes until foamy.

   Tip: The water should be around 40°C for optimal yeast activation.

2. 2

   Mix in the flour, rolled oats, and salt until a shaggy dough forms, then knead in the softened butter until fully incorporated.

   Tip: Knead for about 10 minutes by hand or 6 minutes with a stand mixer until smooth and elastic.

3. 3

   Place dough in a greased bowl, cover with a damp cloth, and let rise for 60 minutes until doubled in size.

   Tip: A warm, draught-free spot like an oven with the light on works well.

4. 4

   Turn dough onto a floured surface and gently flatten to about 2 cm thickness, then use a 9 cm round cutter to cut out muffins.

   Tip: Re-roll scraps gently and cut again for additional muffins.

5. 5

   Dust both sides of each muffin with oats and place on a baking tray lined with parchment paper.

   Tip: Space them about 5 cm apart to allow for rising.

6. 6

   Cover muffins loosely and let rise for 30 minutes until puffy and light.

   Tip: They should feel soft and spring back slowly when gently pressed.

7. 7

   Heat a large non-stick skillet or griddle over medium heat and lightly brush with butter.

   Tip: Test temperature by sprinkling a drop of water—it should sizzle gently.

8. 8

   Cook muffins in batches for 4-5 minutes on each side until golden brown and cooked through, then cool on a wire rack.

   Tip: Keep finished muffins warm in a clean kitchen towel while cooking the remainder.