English Muffins

by

English muffins are a delightful breakfast staple, beloved for their soft, chewy texture and signature nooks and crannies that perfectly hold butter and jam. Making them from scratch is surprisingly simple, and the result is far superior to store-bought varieties. These muffins are cooked on a griddle rather than baked, giving them their unique texture.

Ingredients:

  • 1 ¾ cups warm milk (about 110°F/43°C)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 3 tablespoons sugar
  • 1 large egg
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 4 ½ cups all-purpose flour
  • Cornmeal, for dusting

Instructions:

  1. Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy and bubbly.
  2. Mix the dough: In a large mixing bowl, beat the egg and add the melted butter, salt, and the yeast mixture. Gradually stir in the flour until a dough forms. The dough should be soft but not sticky. You can add more flour if needed.
  3. Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
  4. Let the dough rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 ½ hours or until doubled in size.
  5. Shape the muffins: Punch down the dough and roll it out on a floured surface to about ½-inch thickness. Use a 3-inch round cutter to cut out circles of dough. Reroll any scraps to cut more muffins. Dust each side of the dough rounds with cornmeal.
  6. Second rise: Place the muffins on a baking sheet, cover with a kitchen towel, and let them rise again for about 30 minutes.
  7. Cook the muffins: Heat a large skillet or griddle over medium-low heat. Lightly grease the surface, and cook the muffins for about 5-7 minutes on each side, until golden brown and puffed. Ensure they cook through by lowering the heat if they brown too quickly.

  8. Cool and serve: Allow the muffins to cool on a wire rack. To split the muffins, use a fork to gently poke around the sides, ensuring the classic English muffin texture. Enjoy toasted with butter or your favorite toppings!

Leave a Comment