Protein Enriched English Muffins (195 cals, 13g protein)

Protein Packed English Muffins 

Soft, chewy, and packed with protein, these homemade English muffins develop incredible flavor from an overnight cold ferment. They’re perfect for breakfast sandwiches, toasted with butter and jam, or topped with eggs and cheese.

Yield

6 Large English Muffins

Ingredients

Dough

• 200g 0% Greek yogurt
• 1 large egg
• 25g liquid egg whites
• 6g vanilla extract (optional)
• 10g honey
• 20g milk

Dry Ingredients

• 120g bread flour
• 60g all-purpose flour
• 40g oat flour
• 15g whey protein powder
• 15g casein protein powder
• 4g instant yeast
• 4g baking powder
• 4g salt

For Shaping

• Cornmeal, for dusting

Instructions

Step 1: Mix the Dough

In a large mixing bowl, whisk together:

• Bread flour
• All-purpose flour
• Oat flour
• Whey protein powder
• Casein protein powder
• Instant yeast
• Baking powder
• Salt

Add:

• Greek yogurt
• Egg
• Egg whites
• Vanilla extract
• Honey
• Milk

Mix until a shaggy dough forms and no dry flour remains. Form a dough ball.

Cover and let rest for 20 minutes.

 

Step 2: Strengthen the Dough

Perform 4-5 rounds of stretch and folds:

1. Wet your hands.
2. Grab one side of the dough.
3. Stretch upward and fold over itself.
4. Rotate the bowl and repeat until you’ve completed 4 folds.

Cover and rest 20 minutes between each round.

After the fourth fold, the dough should feel smoother and stronger.

Step 3: Shape the Muffins

Line a baking sheet with parchment paper, and generously dust with cornmeal.

Form the muffins with wet hands, resembling hockey pucks. They should be roughly an inch thick.

Place the dough pucks on the baking sheet, flipping to ensure both sides are covered in cornmeal. Continue to refine the shape of the english muffins until circular.

Step 4: Overnight Ferment

Cover the tray tightly.

Allow the shaped muffins to sit at room temperature for 15–20 minutes.

Transfer to the refrigerator and cold ferment overnight (12–24 hours).

Step 5: Final Proof

Remove the muffins from the refrigerator.

Let them sit at room temperature for 45–90 minutes, or until slightly puffy.

Step 6: Cook

Preheat a griddle or large nonstick skillet to 275°F.

Cook the muffins for 6 to 8 minutes on both sides. They should be light brown and reach an internal temperature of approximately 200°F.

If needed, transfer to a 325°F oven for 5 minutes to finish cooking the centers, although this shouldn't be necessary.

Step 7: Cool and Enjoy

Allow the muffins to cool completely.

For the best nooks and crannies, split them using a fork rather than a knife.

Nutrition Facts Per English Muffin (1 of 6)

• Calories: 195
• Protein: 13g
• Carbohydrates: 30g
• Fat: 2g
• Fiber: 2g