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English Muffins

Featured in Freshly Baked Goodness.

Making English muffins from scratch is easier than you might think. This recipe starts with a simple yeasted dough that gets extra flavor from a slow rise. After cutting the dough into rounds, each muffin is cooked slowly on the stovetop in a skillet dusted with cornmeal, creating that classic crispy exterior and soft, holey interior. The secret is cooking them low and slow, letting them get golden brown on each side. Split them with a fork to create those perfect nooks and crannies that capture melted butter and jam.
sana kitchen chef
Updated on Sat, 18 Jan 2025 23:58:28 GMT
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Discover the joy of creating perfectly chewy, homemade English muffins dotted with those coveted nooks and crannies. Unlike their store-bought counterparts, these fresh beauties offer an irresistible aroma and texture that will transform your breakfast experience. The magic lies in the slow fermentation process that develops deep flavor and creates those signature air pockets we all love.

I discovered the secret to perfect English muffins during a baking workshop - it's all about patience and temperature control. The slower the rise, the better the flavor and texture.

Essential Ingredients and Selection Tips

  • Flour: Use unbleached all-purpose for best results
  • Yeast: Fresh active dry yeast for reliable rising
  • Milk: Whole milk adds richness and tenderness
  • Butter: Unsalted allows better control of saltiness
  • Cornmeal: Medium-grind creates the perfect crust

Detailed Cooking Instructions

Step 1: Perfect Your Yeast Activation
Test milk temperature on your wrist. Look for tiny bubbles around edges. Wait for yeast mixture to become foamy. Ensure consistent warmth.
Step 2: Master the Dough Development
Mix until dough becomes elastic. Watch for window pane effect. Keep dough slightly sticky. Cover tightly during rising.
Step 3: Shape with Care
Handle dough gently to preserve air bubbles. Use steady pressure when cutting. Dust generously with cornmeal. Leave space between muffins.
Step 4: Cook to Perfection
Maintain medium-low heat. Resist urge to press down. Look for golden brown color. Test centers for doneness.

My grandmother would always say, "A watched muffin never browns" - teaching me patience in the cooking process.

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Savory English Muffins | recipebyme.com

The Art of Temperature Control

Through countless batches, I've learned that maintaining the right temperature at every stage is crucial: Liquid temperature affects yeast activation. Room temperature impacts rising time. Cooking temperature determines texture. Even ingredient temperature matters for best results.

Make-Ahead Options

  • Prepare dough the night before
  • Let rise slowly in refrigerator
  • Shape and cook fresh in morning
  • Freeze cooked muffins for later use

Troubleshooting Common Issues

  • If muffins are dense, allow longer proofing time
  • If centers are doughy, lower heat and cook longer
  • If bottoms burn, reduce heat and add more cornmeal
  • If muffins lack holes, make dough slightly wetter

Health Benefits

Lower in preservatives than store-bought. Control over ingredients and portions. Good source of complex carbohydrates. Can be made with whole grain flour.

The first time my daughter helped make these, she was amazed at how the flat rounds puffed up into perfect muffins. Now it's our weekend tradition.

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Close-up English Muffins Recipe | recipebyme.com

After years of perfecting these English muffins, I've learned that success lies in respecting the process. The way the yeast slowly develops flavor, how the dough transforms during proofing, and the satisfaction of splitting open a freshly cooked muffin to reveal perfect nooks and crannies - it's a beautiful thing. Whether you're making eggs Benedict or simply enjoying one warm with butter, these homemade English muffins will make any breakfast special.

Frequently Asked Questions

→ Why do my English muffins need to rise twice?
The first rise develops flavor and structure, while the second rise after shaping helps create those signature nooks and crannies inside.
→ Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight after the first rise. Let it warm up for an hour before shaping.
→ What's the best way to split English muffins?
Use a fork to pierce around the middle and then pull apart, rather than cutting. This creates more nooks and crannies.
→ Why are my English muffins burning?
The heat is likely too high. They need to cook slowly on very low heat to cook through without burning the outside.
→ How do I store homemade English muffins?
Keep them in an airtight container for 3-5 days at room temperature, or freeze for up to 3 months.
→ Why do we use cornmeal on the outside?
Cornmeal prevents sticking and gives that traditional crunchy exterior that English muffins are known for.

Fresh Homemade English Muffins

Classic homemade English muffins cooked on the stovetop until golden brown, with plenty of nooks and crannies for melted butter and jam.

Prep Time
80 Minutes
Cook Time
10 Minutes
Total Time
90 Minutes
By: Sana

Category: Breads & Pastries

Difficulty: Intermediate

Cuisine: English

Yield: 14 Servings (14 muffins)

Dietary: Vegetarian

Ingredients

→ Dry Ingredients

01 2 3/4 cups all-purpose flour (330g)
02 2 1/4 teaspoons instant or fast-acting yeast (one package)
03 1 teaspoon salt
04 2 tablespoons sugar

→ Wet Ingredients

05 3/4 cup milk (180ml)
06 1/2 cup water (120ml)
07 3 tablespoons butter, melted (42g)
08 1 large egg, at room temperature

→ For Cooking

09 Cornmeal or semolina for dusting the pan

Instructions

Step 01

Mix milk, water, and sugar in a bowl and warm it up to 110F in the microwave. Stir in the yeast and let it get foamy for about 5-7 minutes.

Step 02

Whisk flour and salt in your mixer bowl. Using the paddle attachment, slowly mix in the egg and melted butter mixture, then pour in your foamy yeast liquid while mixing on low. Crank it up to medium-high and let it go for about 7 minutes until your dough gets smooth and stretchy.

Step 03

Pop the dough into an oiled bowl, cover it with plastic wrap, and let it hang out in a warm spot until it doubles - about an hour. Want more flavor? Let it rise longer (4-8 hours) or stick it in the fridge overnight.

Step 04

Spread the dough on a floured counter until it's just under an inch thick. Get two baking sheets ready with parchment and a sprinkle of cornmeal. Cut out 3-inch rounds and move them carefully to your sheets. Let these guys rise another 30 minutes.

Step 05

Get a large skillet warm over very low heat. Dust it with cornmeal, add 3-4 muffins, and cover. Cook about 5-6 minutes per side until golden brown. Pro tip: do a test muffin first to get the hang of it!

Notes

  1. These muffins develop better flavor with a longer rise time (4-8 hours or overnight in the fridge)
  2. If your muffins are soft in the middle, a quick 3-minute bake at 350F will fix them right up
  3. They'll keep fresh for 3-5 days in an airtight container, or freeze them for up to 3 months

Tools You'll Need

  • Stand mixer with paddle attachment
  • Large cast iron skillet or griddle
  • 3-inch round cutter
  • Baking sheets
  • Serrated knife for splitting

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (flour)
  • Contains dairy (milk, butter)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 132
  • Total Fat: 3 g
  • Total Carbohydrate: 22 g
  • Protein: 4 g