English Muffins

Why would anyone make English muffins when you can buy them? The answer is quite simple….anything homemade is better! These are so delicious and only take a few simple ingredients. Will they still have the ‘nooks & crannies’? Of course. Take the time to make them, and you will see just how easy & delicious they are.

This recipe can be prepared and the dough put in the refrigerator over night. In the morning, remove it and allow it to come to room temperature and rise a bit. You won’t be disappointed ❤️

English Muffins

3/4 cup milk

1/2 cup water

2 Tbsp sugar

Heat these 3 ingredients in microwave until temperature reaches 110-115 degrees.

1 package yeast (2 1/4 tsp.)

Sprinkle yeast in warm milk mixture & alllw to sit & ‘proof’ for 5 minutes.

1 egg ( room temperature)

3 Tbsp butter, melted

Add the egg & butter to yeast mixture & whisk together.

2 3/4 cups all purpose flour

1 tsp salt

Place flour & salt in mixing bowl & mix together. Using paddle attachment, slowly pour milk/yeast mixture into flour, mixing on low speed until blended. Scrap down sides & bottom and mix on medium speed for 5-7 minutes. ( this dough will be very sticky).

Pour dough into a bowl that has been well oiled, cover with plastic & allow it to rise in a warm place. I let mine rise for 3 1/2 hours. (It can actually be refrigerated before letting it rise, and remove from refrigerator the next morning and let it warm up to room temperature).

Pour dough onto a well floured surface & knead a couple times. Flatten to desired thickness and cut with 3 inch cutter that is floured well between each cutting. Place muffin rounds onto parchment lined baking sheet that has been sprinkled with cornmeal. Sprinkle cornmeal on each muffin and cover with plastic wrap or another piece of parchment paper. Let rise for 30-45 minutes.

Heat an iron skillet on ‘Low’ heat. Sprinkle skillet with cornmeal and place 3-4 muffins in skillet. Cover with lid and cook 4-6 minutes on each side or until browned on each side. Remove to rack to cool, and continue until all muffins are browned. I got 11 muffins when I made mine. When cool go around the outside of each muffin piercing with a fork to make opening them easier, or cut with serrated knife.

Published by Deborah Blowers

I’m a gal who loves to be in her kitchen cooking! Growing up in a large family allowed for me to begin cooking and baking at a fairly young age. I’m a wife, mother, and nurse.

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