Cornmeal-Oat English Muffins with Active Dry Yeast
Hearty homemade English muffins combining yellow cornmeal and rolled oats for extra texture and nutty flavor. These griddle-baked muffins offer a rustic alternative to store-bought versions, with a satisfying chew from the oats and subtle corn sweetness. Perfect for weekend breakfast or brunch, they toast beautifully and hold up well to butter, jam, or sandwich fillings. The traditional griddle cooking method creates the characteristic nooks and crannies that make English muffins special.
Ingredients
- 2 packages active dry yeast, 1/4 ounce each
- 2 cups warm water, 105-115 F
- ½ cup shortening, softened
- 1 tablespoon sugar
- 2 teaspoons salt
- ½ cup yellow cornmeal
- 1 cup rolled oats, old fashioned or quick
- 5 cups bread flour or unbleached all-purpose flour
- cornmeal, for dusting
Instructions
- 1
Dissolve yeast in warm water and let stand 5 minutes until foamy
- 2
Add shortening, sugar, salt, cornmeal, oats, and 1 cup flour, beat until smooth
- 3
Gradually add remaining flour to make stiff dough, beating well after each addition
- 4
Roll out dough on floured surface to 1/4 to 3/8 inch thickness
- 5
Cut into rounds with floured 4 inch cutter
- 6
Place on ungreased baking sheets sprinkled with cornmeal
- 7
Sprinkle cornmeal on top of rounds
- 8
Let rise in warm place for 30 minutes until light
- 9
Transfer muffins to preheated griddle at 360 degrees F with spatula
- 10
Cook for 7 minutes on each side until light golden brown
- 11
Cool completely
- 12
Split, toast, and serve
Tips
Water temperature is critical - too cool prevents yeast activation, too hot kills the yeast entirely.
Dough will be quite stiff when finished, which is normal for proper English muffin texture.
Use a spatula to carefully transfer risen muffins to avoid deflating them.
Good to Know
Store cooled muffins in airtight container up to 3 days at room temperature or freeze up to 3 months.
Can be made 1-2 days ahead and stored covered. Toast before serving for best texture.
Split with fork and toast until golden. Serve warm with butter, jam, or use for breakfast sandwiches.
Common Mistakes
Check water temperature with thermometer to avoid killing yeast with heat or failing to activate with cool water.
Don't add too much flour during mixing or muffins will be dense and heavy.
Substitutions
FAQ
Can I use instant yeast instead of active dry yeast?
Yes, use 3/4 the amount of instant yeast and mix directly into flour without proofing in water first.
What if I don't have a griddle for cooking?
Use a large heavy skillet or cast iron pan over medium-low heat. Cook slowly to ensure centers cook through.
How long do these keep and can I freeze them?
Store 3 days at room temperature in airtight container or freeze up to 3 months. Toast from frozen.