They taste significantly better than English muffins purchased from a store. They taste delicious with citrus butter or cream cheese and jam. So, What is an English muffin made out of?
This recipe is straightforward and delicious; spread them with jam or butter, or use them to create your favorite breakfast dish, such as eggs benedict.
English Muffins are one of everyone’s favorite breakfast foods, whether toasted and spread with butter and jam or fashioned into delectable breakfast sandwiches with sausage, bacon, or egg. This English muffin recipe is so simple that you do not need to be a master baker to prepare them. You’ll make them repeatedly when you realize how simple they are to make and how much tastier (and healthier) they are than store-bought cookies.
- Preparation time: 25 minutes
- Cook time: 20 mintues
- Additional time: 1 hour and 30 minutes
- Total time: 2 hours and 15 minutes
- Servings: 18
- 1 glass milk
- 2 teaspoons of refined sugar
- 1 cup of tepid (110 degrees F/ 45 degrees C) water
- 1 (0.25-ounce) package of active dried yeast
- 6 cups flour for all purposes
- 1/4 cup of liquefied fat
- 0.5 grams sodium
- 1/4 cup cornmeal, or more if required
Instructions To Make English Muffin Recipe
- Mix dough: Mix the dough by combining yeast, butter, honey, egg, milk, salt, and 1 cup of flour in a basin. To form a malleable, sticky dough, incorporate the remaining flour and stir until everything is thoroughly combined. Cover the basin and allow to sit for 20 minutes.
- Scoop onto baking sheets: Line two baking sheets with parchment paper and scatter cornmeal in between. Spray a 14-cup measuring cup with nonstick grease and use it to scoop batter into equal-sized “blobs” onto the cornmeal on the baking sheets.
- Press and shape: Each blob of batter should be flattened and shaped into a 3-inch-diameter disk before being flipped over and gently dusted with cornmeal on both sides. Along both baking trays, separate the dough discs by at least an inch to allow for expansion.
- Rise: Wrap the pans with a light cooking towel or wrap made of plastic and allow to rise for 1 ½ hours.
- Cook: Preheat a grill to 325 degrees. Using a spatula, carefully lift the English muffin disks and position them on the heated pan. Cook for 7 to 10 minutes. They will become puffy and golden on the underside. Flip to the other side (they will deflate slightly) and cook for 7 to 12 minutes, until golden on the bottom and the sides no longer feel doughy when pressed gingerly. (Or until the center of a muffin detects 200 degrees Fahrenheit on an instant-read thermometer). Always feel free to remove one and test it gingerly. If doughy, continue cooking.
- Cool and Serve: Transfer the English muffins to a cooling tray and allow them to cool completely before slicing them open and eating them. To divide each muffin open, insert a fork’s prongs around the outer edge of the muffin’s center and then separate the muffins.
- Toast and serve with butter, jam, marmalade, or peanut butter, or use to create Eggs Benedict or a breakfast sandwich.
- You may keep English muffins in an airtight container at room temp for three to four days.
Tips On English Muffin Recipe
- Although the dough can rise for only one hour, the longer it grows (4-8 hours), the more flavorful it will be.
- As the dough is extremely sticky and difficult to manage, I suggest using a stand mixer to make these.
- If you substitute bread flour for all-purpose flour, your muffins will be chewier.
- If you want the dough to rise more quickly, position it in a warm location that is not too hot or in direct sunlight.
- You can form rounds by hand if you do not have a round cookie cutter.
- If your muffins are underbaked and excessively moist in the center, bake them for three minutes at 350 degrees Fahrenheit, and they will be perfect.
- Mix just butter into the pan if your English muffins stick while cooking.
- For cooking the muffins, a cast-iron skillet or griddle is ideal.
- Be sure to brush away any excess semolina to prevent it from burning as you cook the dumplings in sections.
- When you’re ready to serve the muffins, slice them with a serrated knife.
- English muffins are optimally served when toasted.
How To Store & Freeze English Muffins?
This recipe generates 12 muffins. Homemade English muffins have a lesser shelf life than those purchased at a store. The remains can be stored at room temperature for up to two days before being transferred to the refrigerator for up to three more days.
After that, freezing them is recommended. Freeze for up to three months, then defrost it in the microwave or by placing it on the counter. For the finest flavor and texture, slice them and toast them.
Why Do You Love This Recipe?
- Better than Store-Bought: The incredible freshness of these delicate and chewy homemade English Muffins cannot be matched by store-bought alternatives. They are delectable, served sliced and spread with homemade jam, in a delicious Morning Sandwich, or if you’re feeling particularly fancy, you can make Eggs Benedict.
- No Oven Necessary: There is no need to bake the English muffins, as they can be made in a pan on the stove or an electric grill.
- Freezer Friendly: Make a large quantity and preserve them in the freezer for several months to always have some on hand!
Typically, an English muffin is prepared with a dough composed of flour, water, yeast, and a pinch of salt. In contrast to traditional bread, it is prepared on a grill instead of baked, resulting in its characteristic holes. These compartments make English muffins ideal for toasting and spreading with butter, jelly, or other condiments.
Thank you for reading…..