Print

Muffins with Crannies: 7 Secrets to Perfect Toasting

Muffins with Crannies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Muffins with Perfect Crannies for Irresistible Toasting Delights

Ingredients

Scale
  • 1 cup Whole Milk (Can substitute with warm almond or oat milk for a dairy-free version.)
  • 2 teaspoons Active Dry Yeast (Instant yeast can be used in the same quantity without proofing.)
  • 2.5 cups All-Purpose Flour (Mix with whole wheat flour for a nuttier alternative.)
  • 1 tablespoon Sugar
  • 1 teaspoon Salt
  • 2 tablespoons Unsalted Butter (Can replace with vegetable oil as a dairy-free option.)
  • 1 cup Cornmeal or Semolina (Use flour or parchment paper if unavailable.)

Instructions

  1. In a small bowl, combine 1 cup of warm whole milk, 2 teaspoons of active dry yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until foamy.
  2. In a large mixing bowl, whisk together 2.5 cups of all-purpose flour and 1 teaspoon of salt. Create a well and add melted unsalted butter and the activated yeast mixture, stirring until a shaggy dough forms.
  3. Transfer the shaggy dough to a lightly floured surface and knead for about 6-8 minutes until smooth and elastic.
  4. Place kneaded dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 1-1.5 hours until doubled in size.
  5. Once risen, punch down the dough, roll it out to ½ inch thick, and cut out muffins using a round cutter.
  6. Transfer cut muffins onto a tray dusted with cornmeal or semolina, cover with a towel, and let rise for an additional 30 minutes.
  7. Heat a skillet over low to medium-low heat. Cook muffins for 7-8 minutes on each side until golden brown.
  8. Transfer muffins to a wire rack to cool slightly. Slice with a fork to maintain crannies and toast before serving.

Notes

    Nutrition

    Find it online: https://sarecipe.com/muffins-with-crannies/