Easy Homemade English Muffins
User Reviews
5
Easy Homemade English Muffins
Description
Easy Homemade English Muffins start with a yeasted dough combining lukewarm milk, water, sugar, salt, and active dry yeast for rise and flavor. The dough is mixed with all-purpose flour until smooth and elastic, then left to double in size. After rolling out and cutting into small rounds dusted with semolina or cornmeal, the muffins undergo a second rise covered to promote lightness. Cooking them in a nonstick skillet over medium-low heat develops a golden crust on each side while keeping the interior tender.
The result is a soft yet chewy muffin with a slightly crisp exterior from the semolina dusting. These English muffins have a mild flavor suitable for breakfast or snacks. They can be split open and toasted to reveal nooks and crannies perfect for holding butter, jam, or other spreads. Making them from scratch provides control over the texture and taste.
This recipe requires some time for the two rises but no special equipment beyond a stand mixer and skillet. The final English muffins are versatile for sandwiches or classic breakfast uses. Cooking in batches allows you to make enough for several servings.
Ingredients
- 3/4 cup milk lukewarm
- 1/2 cup water lukewarm
- 2 tbsp granulated sugar
- 1 1/2 tsp salt
- 2 tsp active dry yeast
- 3 1/2 cups all-purpose flour
- semolina for dusting the english muffins, or cornmeal
Instructions
- In the bowl of a stand mixer, whisk together the lukewarm milk, water, sugar, salt, and yeast.
- Gradually add in the flour, mixing on low speed until the dough is smooth, elastic, and only slightly sticky. Cover the bowl and allow the dough to rise until it is doubled in size, about one hour. Meanwhile, sprinkle a thin layer of semolina flour onto a baking sheet. Set aside.
- Flour your work surface, then gently roll or stretch out the dough into a 1/4 or 1/2 inch-thick rectangle. Cut out 12 three-inch rounds with a biscuit cutter. Or, divide the dough into 12 equal pieces, roll them into balls, and lightly flatten them into discs.
- Place the rounds on the baking sheet with semolina flour and sprinkle the tops with more semolina. Cover the pan with another inverted baking sheet and let them rise for one hour.
- Preheat a nonstick skillet over medium-low heat. Cook the muffins in batches for 6-8 minutes on each side, or until golden brown.
- Rest the English muffins on a wire rack to cool completely. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Cholesterol | 2mg | 1% |
| Sodium | 298mg | 12% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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