Homemade English Muffins
User Reviews
5
Homemade English Muffins
Description
This Homemade English Muffins recipe starts with proofing active dry yeast in warm water with sugar until foamy. The yeast is combined with milk, beaten egg, melted butter, salt, and flour to create a smooth but sticky dough. The dough is kneaded with a stand mixer then left to rise in a greased bowl until doubled in size.
After rising, the dough is divided into equal portions and shaped into rounds. Cornmeal dusting ensures the classic texture on the outside. The muffins are cooked using a griddle or skillet, developing a light golden crust. The dough's stickiness and cooking technique create the signature nooks and crannies inside, perfect for holding melted butter or jam.
This recipe can be made with all-purpose flour though bread flour is recommended for a chewier result. The muffins may be browned on a griddle then finished in the oven to ensure thorough cooking, and they store well for several days or can be frozen and toasted later.
Bread flour adds chewiness, but all-purpose flour is acceptable.For ease, brown muffins on griddle then finish baking at 325°F for 10-15 minutes.Make ahead up to five days; store in airtight container at room temperature or refrigeration.Freeze muffins up to three months; thaw before toasting.Instant yeast can be used without proofing; adjust liquids accordingly.Split muffins with a fork to reveal nooks and crannies instead of slicing with a knife.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup water warm
- 2 Tablespoons granulated sugar
- 1 3/4 cups milk whole
- 1 large egg beaten
- 3 Tablespoons butter melted, salted
- 1 1/2 teaspoons salt
- 4 1/2 to 5 cups bread flour*
- 1/3 cup cornmeal for dusting
Instructions
- Proof the yeast by combining it in a bowl with the water and 1 tablespoon of the sugar. Stir these together, then set aside for 5 minutes until the yeast is foamy.
- In a large bowl of a stand mixer, combine the proofed yeast with the milk, remaining sugar, beaten egg, butter, salt, and 2 cups of flour. Beat until smooth, then add the remaining flour and mix with the dough hook for 4-5 minutes on medium speed to create a smooth but very sticky dough. It may be tempting to add more flour, but the dough is supposed to be very sticky, which helps create the nooks and crannies that english muffins are famous for.
- Scrape the dough into a large, greased bowl and cover with piece of plastic wrap sprayed with cooking spray. Set in a warm spot to rise for 1 hour until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Use a bench scraper to divide it in half, then in half again, then once more until you have 16 even-sized pieces of dough. Shape into balls (you may need to dust your hands with a little flour so they don't stick), then pat into discs and arrange on two baking sheets sprinkled with the cornmeal so the english muffins don't stick to the pan. Sprinkle the tops of each muffin with additional cornmeal, then cover loosely with a clean dishcloth and let rise for 30-60 minutes until puffy.
- Heat a griddle or large frying pan over low heat. Gently transfer the muffins to the griddle and cook for 6 to 7 minutes until nicely browned on the bottom, then flip and cook for another 6 to 7 minutes on the other side. I find it helpful to use an instant-read digital thermometer to test the internal temperature of a few of the muffins. It should read 200°F when the muffins are cooked through and done.
- Remove from the pan and cool on a wire rack. Split open by poking the tines of a fork around english muffin rather than cutting open with a knife, then toast in a toasted until lightly browned.
Notes
- Bread flour adds chewiness, but all-purpose flour is acceptable.
- For ease, brown muffins on griddle then finish baking at 325°F for 10-15 minutes.
- Make ahead up to five days; store in airtight container at room temperature or refrigeration.
- Freeze muffins up to three months; thaw before toasting.
- Instant yeast can be used without proofing; adjust liquids accordingly.
- Split muffins with a fork to reveal nooks and crannies instead of slicing with a knife.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16English Muffins
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 255mg | 11% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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