There’s just something about the aroma of freshly baked bread wafting through the house that feels like a warm hug on a chilly morning. Making English muffins at home, with their nooks and crannies perfect for soaking up butter and jam, is a delightfully simple pleasure. Oh, and if you’re a fan of avocado toast, these might just become your new go-to base—crusty, tender, and oh-so-satisfying.
Steps
- In a bowl, mix milk, water, and sugar, then heat until warm. Stir in the yeast and let it sit until it becomes foamy, about 5-7 minutes.
- In a mixing bowl, combine flour and salt. Add the egg and melted butter to the milk mixture, then slowly pour into the flour mixture while mixing on low speed.
- Increase the mixer speed to medium-high and mix until the dough is smooth and elastic. Transfer the dough to an oiled bowl, cover it, and let it rise in a warm area until it doubles in size, roughly one hour.
- On a floured surface, gently press the dough down until it is just under an inch thick. Use a 3-inch cutter to shape the muffins, then place them on baking sheets dusted with semolina.
- Cover the muffins loosely with plastic and let them rise for an additional 30 minutes. Heat a skillet on low, sprinkle with cornmeal, and place 3-4 muffins in the skillet.
- Cover and cook the muffins for 5-6 minutes per side until golden brown. Remove excess semolina from the skillet before repeating the process with the remaining muffins.
Ingredients
- 2 3/4 cups all-purpose flour (330g)
- 2 1/4 teaspoons yeast (instant or fast-acting, one package)
- 1 teaspoon salt
- 2 tablespoons sugar
- 3/4 cup milk (180ml)
- 1/2 cup water (120ml)
- 3 tablespoons butter (42g), melted
- 1 large egg, at room temperature
- Cornmeal or semolina, for dusting
Nutritional Values
Calories: 1848kcal | Carbohydrates: 308g | Protein: 56g | Fat: 42g | Saturated Fat: 28g | Trans Fat: N/A | Cholesterol: 112mg | Sodium: 2730mg | Potassium: 882mg | Fiber: 14g | Sugar: 28g | Vitamin A: 1344IU | Vitamin C: 14mg | Calcium: 280mg | Iron: 14mg
FAQ
- Why is the dough so sticky?
- The stickiness of the dough is essential for creating the characteristic nooks and crannies found in traditional English muffins.
- Can I make English muffins ahead of time?
- Yes, you can prepare the dough and let it rise in the refrigerator overnight. Before proceeding with the next steps, bring it to room temperature for about an hour. Alternatively, you can bake the muffins in advance and toast them when ready to serve.
- What is the ideal way to serve English muffins?
- English muffins are best enjoyed toasted and topped with butter or jam. They are also a classic ingredient in dishes like Eggs Benedict or breakfast sandwiches with eggs and bacon.
- How should I store English muffins, and can they be frozen?
- Store cooked English muffins in an airtight container for 3-5 days. They can also be frozen for up to three months. Be sure to thaw them completely before serving.
- My muffins are sticking to the pan. What should I do?
- If the muffins stick during cooking, try adding a small amount of butter to the pan. Additionally, using a cast-iron skillet or griddle can help prevent sticking.
Tips
- Allow the dough to proof for a longer period, between 4 to 8 hours, to develop a more flavorful muffin.
- Use a stand mixer to handle the sticky dough easily, as it can be challenging to manage by hand.
- If you don’t have a round cutter, you can shape the dough into rounds manually.
- For the best cooking results, use a cast-iron skillet or griddle, and remember to remove excess semolina to prevent burning.
Equipment
- Stand Mixer – Recommended for handling the sticky dough more effectively.
- 3-inch Round Cutter – For cutting out the English muffins.
- Cast-Iron Skillet or Griddle – Best for cooking the muffins evenly.
