English Muffins From Scratch
User Reviews
4.9
English Muffins From Scratch
Description
English Muffins From Scratch starts with activating yeast in lukewarm milk, then mixing it with butter, sugar, salt, egg, and flour to form a very soft dough. After a two-hour rise, the dough is portioned into fairly small balls, about 2 ounces each, and placed on cornmeal-dusted pans or griddles. The muffins rest briefly before cooking on a medium-low heat surface to develop a browned, crisp crust while keeping the interior tender and slightly chewy. This technique produces the classic texture and flavor associated with English muffins.
These muffins provide a versatile bread option suitable for breakfast or snacks, commonly split and toasted with butter, jams, or used for sandwiches. The slow cooking on a griddle allows for a controlled browning that enhances flavor without drying out the crumb.
They keep well at room temperature for a few days, or longer when refrigerated or frozen, allowing for make-ahead preparation and convenient use. Proper storage maintains their soft texture while preserving freshness.
Ingredients
- 1 3/4 cups milk lukewarm
- 2 1/4 tsp active yeast or 1 package of active yeast, 10 g
- 3 Tbsp butter softened, unsalted
- 1 1/4 tsp salt 9 g, fine ground
- 2 Tbsp sugar 27 g
- 1 egg large
- 4 1/2 cups all-purpose flour 590 g
- olive oil for bowl and hands
- cornmeal for pans
Instructions
- Place milk in the bowl of your stand mixer fitted with the paddle attachment and sprinkle yeast over top. Let sit for 10 minutes to activate and then add the butter, salt, sugar, egg, and flour.
- Mix on low until the flour is incorporated and then switch to medium and beat for 5 minutes. The dough will be very soft and sticky.
- Oil a large bowl and then scrape dough out into it, cover, and let rise for about 2 hours.
- Oil your hands (to prevent the dough from sticking) pinch pieces of dough off (2 oz, if you have a kitchen scale or about the size of the center of your palm), form a ball, and place on a (cooled) griddle pan or in a large saute pan that is generously dusted with cornmeal.
- Put the remainder on a baking sheet dusted with cornmeal, or if you have another large saute pan, prep a second pan.
- Let rest for 20 minutes.
- Turn burner to medium low and cook until golden brown, about 10 -12 minutes on the first side and 8-10 min on the second side. (If they brown too quickly, reduce the heat.)
- Heat 2nd pan and cook or carefully transfer the rest from the baking sheet so as not to deflate them and cook until done.
- Let cool completely on a rack before splitting open with a fork.
Notes
- English muffins can be kept at room temperature for 2 to 3 days.
- For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 261mg | 11% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 124IU | 2% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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