Homemade English Muffin
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Homemade English Muffin
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Delicious homemade English Muffin that is soft, fluffy and has a ton of nooks and crannies for your favorite toppings.
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Ingredients
- 1 Tablespoon dry active yeast or 2 packets (9.3g)
- 2 cups milk 500ml
- ¼ cups unsalted butter 57g
- 2 Tablespoons sugar 25g
- 5 ¼ cup all-purpose flour 672g - 736g, may need an extra ½ cup
- 1 teaspoon salt 7g
- 2 Tablespoons cornmeal 22.3g
Instructions
- In a large mixing bowl or the bowl of your stand mixer, add the yeast.
- In a medium saucepan add the milk, butter, and sugar. Place over medium heat until the milk reaches between 100-110 degrees F. **The butter will just start to melt but not fully.
- Pour the milk mixture over the yeast and allow it to sit for 3-5 minutes (or until you see bubbles starting to form). If the mixture is too hot, wait before pouring it over the yeast. **This might burn the yeast, preventing it from working (or rising).
- Add in 2 cups of flour, plus the salt. Stir using a whisk to combine or if you’re using a stand mixer, connect the dough hook and stir in the 2 cups of flour until well combined. **The dough will be very wet at this point.
- Using a wooden spoon, or spatula, slowly add more flour about ¼ cup at a time. If you’re using a stand mixer continue this process until your dough is not sticking to the edge of the bowl.
- If you’re making the dough by hand, mix in as much of the flour as you can with your wooden spoon. Then, transfer the dough onto a lightly floured surface and knead in as much of the rest of the flour as you can. **(736g of flour was used in total which equals 5 ¾ cups)
- Grease the mixing bowl with a small amount of oil. Place the dough in the mixing bowl and allow it to rise for about 2 hours or until it has doubled in size.
- On a small plate, add the corn meal and set aside.
- Once your dough has doubled in size, punch down the dough with your hand and roll out the dough so it’s 1 inch thick. Using a large biscuit cutter (3”) cut out disks.
- Continue this process until you shape all of the dough into disks.
- Dip the disks separately into the cornmeal, giving them a very light dusting. Set on a plate, counter, or baking sheet and cover.
- To bake the English muffins, you’ll use either a large non-stick skillet on your cooktop/stovetop or an electric non-stick skillet. Set the electric skillet to 300 degrees Fahrenheit or set your stovetop to low heat.**If you’re baking them on the stovetop, place as many of the prepared English muffins in the skillet without crowding them. (Between 3-4) Cook them for 20 minutes, flipping them every 5 minutes until they turn golden brown.**If you’re using an electric skillet, you can place each of the English muffins on the skillet and cook for 20 minutes. Make sure to flip them every 5 minutes until they turn golden brown.
- Once they are finished baking, place them on a cooling rack and allow them to cool for 5 minutes before serving.
Notes
- FRIDGE: Store muffins in an airtight container in the fridge for up to 5 days.
- FREEZER: English muffins do freeze well! Place them in an airtight container or freezer bag and freeze for up to 6 months.
- You can also store them at room temperature for up to 3 days.
Nutrition Information
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Serving
1English Muffin
Calories
214kcal
(11%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
11mg
(4%)
Sodium
171mg
(7%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
127IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1English Muffin | |
| Calories | 214kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 171mg | 7% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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