Introduction
Homemade muffins are a delightful treat that can be enjoyed at any time of day. Whether served as a breakfast option or a snack, these muffins are made with a combination of all-purpose and whole wheat flour, giving them a hearty texture and rich flavor. With just a few simple ingredients, you can create fluffy muffins that are sure to impress.
Detailed Ingredients with measures
2¼ cups (270 grams) all-purpose flour, plus extra for dusting
¾ cup (85 grams) whole wheat flour (or more all-purpose flour)
1½ teaspoons (4 grams) instant yeast
2 teaspoons (8 grams) granulated sugar
1¼ teaspoons (4 grams) kosher salt
1 cup (227 grams) warm milk (about 110°F)
2 tablespoons (28 grams) unsalted butter, melted
Cornmeal or semolina flour, for dusting
Prep Time
Preparation time for these muffins is approximately 15 minutes. This includes mixing the dough and getting everything ready for the proofing stage.
Cook Time, Total Time, Yield
Cook time for the muffins is roughly 20 minutes. With proofing time taking about 1-2 hours, the total time needed from start to finish is around 1 hour and 35 minutes, depending on the duration of the proofing. This recipe yields a delightful batch of muffins, perfect for sharing or enjoying throughout the week.
Detailed Directions and Instructions
Step 1: Combine Dry Ingredients
In a large mixing bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, instant yeast, granulated sugar, and kosher salt.
Step 2: Add Wet Ingredients
Pour the warm milk and melted unsalted butter into the bowl with the dry ingredients. Stir until a dough forms.
Step 3: Knead the Dough
Attach the dough hook to the stand mixer and knead the dough for about 5 minutes, or until it becomes smooth and elastic.
Step 4: Proof the Dough
Transfer the dough to a greased bowl, cover it with a clean towel or plastic wrap, and let it proof in a warm place until it doubles in size, which should take around 1-2 hours.
Step 5: Roll Out the Dough
Once the dough has risen, punch it down gently and roll it out on a floured surface to a thickness of about ½ inch.
Step 6: Cut the Muffins
Using a round cutter, cut out muffins from the rolled dough and transfer them to a baking sheet.
Notes
Note 1: Flour Substitution
If you prefer, you can use more all-purpose flour instead of whole wheat flour for a different texture and flavor.
Note 2: Yeast Type
Make sure to use instant yeast for optimal results, as it activates quickly and does not require proofing.
Note 3: Dough Consistency
The dough should be smooth and slightly tacky. If it is too sticky, add small amounts of flour as needed during the kneading process.
Note 4: Proofing Temperature
Select a warm spot for proofing, such as an oven with the light on or a sunny kitchen counter, to help the dough rise properly.
Note 5: Dusting Options
For the final placement of the muffins on the baking sheet, you can use cornmeal or semolina flour for additional flavor and texture.
Cook techniques
Mixing Dry Ingredients
Combine the all-purpose flour, whole wheat flour, yeast, sugar, and salt in a large mixing bowl. This ensures the yeast and salt are evenly distributed throughout the flour mixture.
Incorporating Wet Ingredients
Add warm milk and melted butter to the dry ingredient mixture. Stir until a cohesive dough forms. The warmth of the milk activates the yeast, promoting good rise in the dough.
Kneading
Use a stand mixer with a dough hook to knead the dough for about 5 minutes. This process develops gluten, resulting in a smooth and elastic dough.
Proofing
Place the kneaded dough in a greased bowl and cover it. Let it proof in a warm area until it doubles in size (1-2 hours). This step is essential for creating a light and airy texture in the final product.
Punching Down
After proofing, punch down the dough to release excess air. This helps to activate the yeast once again and prepares the dough for shaping.
Rolling Out
Roll the dough on a floured surface to about ½ inch thick. This uniform thickness is important for even baking and ensures the muffins rise properly.
Cutting Muffins
Use a round cutter to cut out individual muffins from the dough. Transferring them to a baking sheet prepares them for the next steps of cooking or baking.
FAQ
Can I substitute the whole wheat flour with more all-purpose flour?
Yes, you can use more all-purpose flour in place of the whole wheat flour if you prefer a lighter texture.
How do I know when my dough has risen enough?
The dough should double in size. You can test it by gently pressing two fingers into the dough; if the indentation remains, it’s ready.
What is the purpose of punching down the dough?
Punching down the dough releases air bubbles that formed during proofing and redistributes the yeast for another rise, improving the texture of the final product.
Is it essential to roll the dough to ½ inch thick?
While it’s recommended for even cooking, you can adjust the thickness based on your preference, but ensure it’s uniform for consistent results.
Can I use a different type of milk?
Yes, you can substitute whole or low-fat milk for the warm milk; just ensure it’s warm to activate the yeast properly.
Conclusion
The combination of all-purpose and whole wheat flour, along with instant yeast, sugar, and warm milk, yields a delightful dough perfect for creating muffins. This method of preparation results in tender, flavorful muffins that can be customized with various additions or enjoyed plain.
More recipes suggestions and combination
Herbed Muffins
Add chopped fresh herbs like rosemary or thyme to the dough for a savory twist.
Cinnamon Raisin Muffins
Mix in cinnamon and raisins to the dough for a sweet and spiced version.
Cheese and Chive Muffins
Incorporate shredded cheese and chopped chives for a cheesy breakfast muffin.
Blueberry Muffins
Fold in fresh or frozen blueberries into the dough before cutting them out.
Honey Oat Muffins
Substitute some flour with oats and add honey for a naturally sweet flavor.
Pumpkin Spice Muffins
Include pumpkin puree and pumpkin spice for a seasonal favorite.
Chocolate Chip Muffins
Stir in chocolate chips for a decadent treat that everyone will love.
Seeded Muffins
Top the muffins with a mixture of seeds like sesame, poppy, or flax for added texture and nutrition.
