Homemade English Muffins are so much easier to make than you may think. This recipe yields soft and chewy muffins that are sure to be a family favorite!
Details
16
35 Minutes (+ 2 hours of rising time)
20 Minutes
In these uncertain times, I turn to my love of baking for a much needed escape. Baking to me, is akin to therapy and has always been part of my self-care routine. Recently, I have stumbled upon research shared on Delish.com that backs up some science behind baking to alleviate stress and depression, who knew? I was on to something all along!
Today my love of baking led me to making these simple, yet, delicious English Muffins. I hope you’ll give them a try and enjoy them as much as my family and I did!
Some Things to consider…
Substitutions
In these unprecedented times, ingredients are more difficult to come by. Please DO NOT rush out to the grocery store for ingredients to make these muffins. Luckily we’re only working with very basic items. However, confession from this mama’s kitchen: I am out of milk!
See my many substitutions below:
- This recipe calls for 2 cups of milk so I used 1 cup of evaporated milk and 1 cup of water.
- English Muffins are best made with bread flour, but, if you only have all purpose flour, thats ok! Your muffins will be slightly less chewy, thats it!
- Honey helps to give English Muffins their unique taste, today I used sugar because… well…. we are on lockdown and I am out of honey!
- A cornmeal garnish gives English Muffins their distinct appearance. I used some breadcrumbs instead, however, a this is completely optional.
The Dough
- This recipe yields a soft and chewy muffin. The dough will be sticky but avoid the urge to use excess flour. A sticky dough will yield muffins filled with nooks and crannies.
- Let the muffins cool completely before slicing or the centers will appear doughy.
Simple Homemade English Muffins
Difficulty: Easy35
minutes20
minutes2
HoursIngredients
2 cups of milk
3 tablespoons of honey (or sugar)
2 1/4 teaspoons (or one 8g packet) active dry yeast
1 large egg
4 tablespoons melted butter
5 cups bread flour
2 teaspoons salt
1/4 cup cornmeal for dusting
Directions
- In a saucepan, heat the milk and honey (or sugar) over low heat until it reaches 105-115ºF. Do not over heat! Remove from heat, stir in the yeast, and set aside for 5 mins. Whisk in the egg and melted butter.
- Add the flour and salt to the bowl of a stand mixer. Using the dough hook attachment, put the mixer on low speed, gradually pour the milk mixture into the flour.
- Continue to beat on low until the flour is incorporated. Turn the speed up to medium and mix for about 4 minutes, until the dough is smooth and sticky.
- Scrape the dough out into a lightly oiled bowl. Cover and set in a warm place to rise for 1 hour or until doubled in size.
- Turn the dough out onto a lightly floured surface, using as little flour as possible, gently knead the dough together. (The dough is very sticky. Add just enough flour to make it easy to handle.)
- Divide the dough in half. Divide each half into 8 equal sized pieces. You should have 16 dough balls. If you have a kitchen scale, weigh out 78 gram pieces.
- Roll each piece into a ball and flatten the ball into a disk. Place the disks on a baking sheet lined with parchment paper that has been dusted with cornmeal. Sprinkle more cornmeal over the tops and press down on each disk. Cover with a towel and let rise for 1 hour, or until doubled in size.
- Preheat the oven to 325ºF
- In a frying pan over medium-low heat gently lift each disk with a spatula and place it in the pan. Handle the dough with care so you don’t deflate it. Cook them for about 2 minutes on each side, until lightly browned on both sides. Work in batches.
- Place the muffins back on the cookie sheet and bake them for 10-15 minutes.
- Place the muffins back on the cookie sheet and bake them for 10-15 minutes.
- Transfer the muffins to a cooling rack and let them cool completely.