How to Make English Muffins

How to Make English Muffins
How to Make English Muffins

This English muffins recipe can be made at home with a few simple ingredients.  Now you can make English muffins at home and know exactly what's in them.  No artificial flavors, no preservatives.  Use fresh ground flour, if you want.  You get the idea. You can have peace of mind knowing that your English muffins weren't sitting a shelf for days waiting for you to buy them.

English muffins are such a popular breakfast and brunch treat in America, you have to learn to make your own. They have a crusty texture outside, obtained by a coating of cornmeal.  Have fun experimenting with this bread recipe.  Try adding dried fruit or substituting some of the white flour for wheat flour.

Another benefit of having an English muffin recipe to play with, is that you can make them any size you want.  Try mini size for cocktail size sandwiches or make them big for burgers or crab cake sandwiches. As you can see in the photo I baked eggs in muffin cups to go along with these English muffins.  I made and froze breakfast sandwiches for the week.  Very easy and convenient with none of the bad stuff you find in store-bought breakfast sandwiches.  Enjoy!

How to Make English Muffins

Cook time:

12 mins

Total time:

1 hour 22 mins

Serves:

20

Note: The prep time is mostly hands off rising time for the dough.

Ingredients

  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup (1/2 stick) butter
  • 1 cup warm water
  • 1 package or cake yeast, active dry or compressed
  • 5 1/2 cups unsifted flour (about)
  • Cornmeal, for dusting

Instructions

  1. Scald milk; stir in sugar, salt and butter; cool to lukewarm. Sprinkle or crumble yeast into warm water in large warm bowl; stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups flour; beat until smooth. Add enough additional flour to make soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes.
  2. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch down; divide in half. On board heavily sprinkled with cornmeal, roll each piece to thickness of 1/2 inch. Cut into circles with 3-inch cookie cutter. Cover; let rest on board 30 minutes. Carefully place on lightly greased medium-hot griddle, cornmeal side down. Bake until bottom is well browned, about 5 minutes; turn and bake about 5 minutes longer.

 

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