English Muffins
How to make the most delicious homemade English Muffins! Don’t forget to check out my step by step photos and tips above!
Prep: 20min
Total: 90min
Yield: 14
Serving Size: 1 serving
Nutrition Facts: calories 132 kcal, Carbohydrate 22 g, Protein 4 g, Fat 3 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 8 mg, Sodium 195 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving
Ingredients:
- 2 3/4 cups all-purpose flour ((330g))
- 2 1/4 tsp yeast instant or fast acting (one package)
- 1 teaspoon salt
- 2 tbsp sugar
- 3/4 cup milk ((180ml))
- 1/2 cup water ((120ml))
- 3 tablespoons butter ((42g))
- 1 egg (large, room temperature)
- cornmeal for dusting or Semolina
Instruction:
- Combine the milk, water, and sugar in a bowl or glass measuring cup then stir together and warm in the microwave to 110F add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops.
- While the yeast wakes up combine the flour and salt in the bowl of your mixer and whisk together then fit with a paddle attachment.
- Mix the egg and melted butter into the milk mixture then slowly pour the liquid into your flour mixture while mixing on low. Increase the speed to medium high and mix for about 7 minutes or until the dough is elastic and smooth.
- Transfer to a large oiled bowl and cover with plastic. Allow to double in size in a warm spot (about an hour). You can also refrigerate the dough overnight, in which case you’ll let it warm for an hour when ready to use.
- Transfer the dough to a floured counter then gently spread out and pat down until it’s just under an inch thick. Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina.
- Use a 3 inch round cutter to cut your muffins then gently transfer them to the prepared baking sheets using a spatula or your hands. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely with plastic and place in a warm spot to rise for about 30 minutes.
- Place a large skillet over very low heat. Once you can feel the heat when placing your hand a few inches over the surface sprinkle the surface with cornmeal or semolina then carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.
- Clear the old cornmeal off the pan then add a fresh sprinkle and cook the remaining muffins. Enjoy warm! If you haven’t made these before it’s best to cook a test muffin to get the feel of it.
English Muffins
Make your own English muffins — why not? While it does take a bit of time to slowly dry-fry these muffins in order to give them their signature crisp crust and moist interior, the process isn’t difficult. And the result is out of this world.
Prep: 25min
Total: 2h20min
Yield: 16
Serving Size: 1
Nutrition Facts: servingSize 1, calories 160 calories, Carbohydrate 28g, Cholesterol 20mg, Fiber 1g, Protein 6g, Sodium 200mg, Sugar 3g, Fat 3g, Saturated Fat 1.5g, Trans Fat 0g
Ingredients:
- 1 3/4 cups (397g) milk lukewarm
- 3 tablespoons (43g) butter softened
- 1 1/4 to 1 1/2 teaspoons salt to taste
- 2 tablespoons (25g) granulated sugar
- 1 large egg lightly beaten
- 4 1/2 cups (540g) King Arthur Unbleached Bread Flour
- 2 teaspoons instant yeast
- King Arthur Semolina Flour or farina for sprinkling the griddle or pan
Instruction:
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients (except the semolina or farina) in a mixing bowl, or the bucket of your bread machine., This is a very soft dough, so you’ll need to treat it a bit differently than most yeast doughs. If you have a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy. If you have a bread machine, simply use the dough cycle., Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it’s nice and puffy; this will take 1 to 2 hours or so., Prepare your griddle(s). Using two griddles allows you to cook all the muffins at once; but since you probably don’t have two griddles, you’ll need to cook the muffins in shifts. Whatever you use — an electric griddle, stovetop griddle, frying pan, electric frying pan — sprinkle it heavily with semolina or farina. If you’re using a griddle or frying pan that’s not well-seasoned (or non-stick), spray it with non-stick vegetable oil spray first, before adding the semolina or farina., Gently deflate the dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they’re about 3″ to 3 1/2″ in diameter., The easiest way to handle and cook these muffins is to lay them right onto the cold surface you’ll be frying them on. That way, you don’t have to move them once they’re risen; and they won’t mind cooking very slowly as you fire the griddle up to its desired heat. If you don’t have enough griddle space to do this, sprinkle a baking sheet heavily with semolina or farina, and place the muffins on the sheet; they can be fairly close together. Either way, sprinkle the tops of the muffins with additional semolina or farina., Cover the muffins (a piece of parchment works well), and let them rest for 20 minutes. They won’t rise like crazy, but will puff a bit., Cook the muffins over low heat for 7 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200°F on an instant-read thermometer. If you find the muffins have browned before they’re cooked all the way through, no worries; simply pop them into a preheated 350°F oven for about 10 minutes or so, or until they’re thoroughly cooked., Remove the muffins from the griddle (or oven), and let them cool thoroughly before enjoying. Remember: use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies; knife-cut ones won’t.
