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Homemade English Muffins are a delightful upgrade from store-bought options. With their light, airy texture, soft interior, and golden-brown crust, these muffins are the perfect vehicle for a range of toppings. Whether slathered with butter and jam, toasted and paired with poached eggs or eggs benedict, or used in a breakfast sandwich, this versatile recipe will elevate any meal. With a mix of simple ingredients and straightforward steps, making English muffins form scratch is easier than you think!
The Chemistry of English Muffins
English muffins rely on yeast fermentation for their rise and airy texture. The yeast feeds on sugar and produces carbon dioxide, creating bubbles that make the dough light and fluffy. Using warm water and milk activates the yeast, while kneading the dough strengthens the gluten network, giving the structure of the muffin.
Cooking the muffins on a skillet instead of baking them creates their signature golden crust and soft interior. The cornmeal layer not only prevents sticking but also protects the muffins from direct heat, ensuring they cook evenly without burning.
What is in English Muffins?
Yeast
Provides flavor and carbon dioxide, making your dough rise. It must be mixed with a warm liquid and sugar in order to activate.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Milk
Adds moisture to the batter or dough. Milk adds protein and sugar (lactose) to your treat. It encourages browning and adds a bit more sweetness to your baked treat.
Water
Warm liquid activates the yeast and hydrate the dough.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Melted Butter
It is important to use melted butter when it is called for. Melted butter evenly coats the gluten in the recipe and helps bind the ingredients. You can also use melted butter as a substitute for vegetable oil.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Cornmeal
It creates a protective layer during cooking and adds a subtle crunch.
How do you make homemade English muffins?
Dough
- Activate the yeast. In a microwave-safe bowl, warm 1/2 cup milk and 1/2 cup water for 15 seconds, ensuring the liquid is slightly warm but not hot (about 110 degrees). Stir in 1 tablespoon of granulated sugar and 2 teaspoons of instant yeast. Let the mixture sit for 5-10 minutes until foamy.
- Combine the dry ingredients. In a large mixing bowl, combine 2 1/2 cups of all-purpose flour and 1 teaspoon of fine sea salt. Mix well. You could also mix in the bowl of a stand mixer with the dough hook attachment and mix it at medium-low speed.
- Mix wet ingredients. Add 2 tablespoons of melted butter and 1 egg to the yeast mixture. Whisk until combined, then pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until a sticky dough forms.
- Knead the dough. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, adding up to 1/4 cup additional flour as needed, until the dough is smooth and elastic. Place the dough in a large, greased bowl, cover with a clean kitchen towel or plastic wrap, and let the dough rise in a warm place for 2 hours.
- Shape the muffins. After the English muffin dough has doubled in size, roll it out on a lightly floured surface to 1/2-inch thickness. Use a 3-inch round cutter to cut out circles, re-rolling the scraps as necessary. Place the muffins on a parchment paper-lined baking sheet, cover with a towel, and let the dough rest for 30 minutes.
Bake
- Cook the muffins. Heat a cast iron skillet over low-medium heat. Sprinkle a generous layer of cornmeal into the skillet (you could use semolina flour instead of cornmeal if you prefer). Place 2-3 muffins in the skillet, ensuring they don’t touch. Cover with a lid and cook for 5 minutes on one side. Flip the muffins to the second side and cook for an additional 5 minutes. Adjust the heat to low if the muffins brown too quickly.
- Cool and serve. Transfer the cooked muffins to a wire rack to cool completely. Use the tines of a fork to split the muffins for the signature texture. Toast and serve with your favorite toppings.
Tips for the Best English Muffins
- Keep the dough tacky: Avoid over-flouring during kneading; the dough should remain slightly sticky but manageable.
- Use cornmeal generously: It prevents sticking and ensures an even cook without burning.
- Monitor the heat: Low-medium heat is essential to cook the muffins through without over-browning.
- Rest between steps: Allowing the dough to rise fully ensures light, airy muffins.
Storage Tips
Room Temperature: Store muffins in an airtight container for up to 3 days.
Freezing: Freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or toast directly from frozen.
Reheating: Split muffins with a fork and toast for a crisp exterior and soft interior
Serving Suggestions
- Classic Breakfast: Toasted English muffin with butter and jam or honey.
- Eggs Benedict: Use as a base for poached eggs, Canadian bacon, and hollandaise sauce.
- Breakfast Sandwich: Pair with eggs, cheese, and sausage or bacon.
- Savor Snacks: Top with avocado, smoked salmon, or cream cheese.
Recommended Products
Why make homemade English muffins?
- Soft and fluffy texture. Achieved through a long rise time and careful kneading.
- Golden-brown finish. Cooked in a skillet with cornmeal, these muffins develop a beautiful, crisp crust.
- Customizable. Perfect for sweet or savory toppings, from jam to eggs and bacon.
- Simple ingredients. Made with pantry staples like flour, yeast, and butter.
Homemade English muffins are a delightful addition to any breakfast or brunch spread. Their air texture, golden crust, and endless versatility make them perfect for everything from simple buttered toast to elaborate breakfast sandwiches. Follow these steps for foolproof results every time, and enjoy the satisfaction of making these classic muffins from scratch, you’re new favorite breakfast. Happy baking!
FAQs
Why are my English muffins dense?
Dense muffins often result from under-kneading or an incomplete rise. Knead the dough until it’s smooth and elastic, and ensure it rises in a warm place for the full time specified.
Can I use bread flour instead of all-purpose flour?
Yes, bread flour works well and can make the muffins slightly chewier. Use it in the same quantity as all-purpose flour.
How do I get the signature nooks and crannies?
Rolling the dough to an even thickness and allowing it to rise properly helps create the characteristics nooks and crannies. Avoid over-flouring your work surface to ensure the dough remains slightly tacky.
Can I freeze English muffins?
Absolutely! Cooked and cooled muffins can be frozen in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in an toaster.
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English Muffin Recipe
Ingredients
- 2 tsp instant yeast
- 1 tbsp granulated sugar
- 1/2 cup milk
- 1/2 cup water
- 2 1/2 cups all-purpose flour
- 1 tsp fine sea salt
- 2 tbsp unsalted butter melted
- 1 egg
- 1/4 cup all-purpose flour
- cornmeal
Instructions
- In a medium-sized bowl add 1/2 cup milk and 1/2 cup water. Place in the microwave for 15 seconds to make it slightly warm. Do not let it get hot, hot will kill the yeast.
- Whisk in 1 tbsp of granulated sugar and then 2 tsp instant yeast. Set aside and allow the yeast to wake up.
- In a large mixing bowl, add 2 1/2 cups all-purpose flour, 1 tsp fine sea salt, 2 tbsp melted butter, and 1 egg; stir until the egg is broken up.
- Add the yeast mixture to the flour mixture and stir until combined.
- Place on the countertop with the additional 1/4 cup all-purpose flour and knead the dough into the flour until it is no longer sticky. Place it back into the mixing bowl, cover it with a kitchen towel, and allow it to rise for 2 hours.
- After the first rise, roll the dough out on a lightly floured surface to about 1/2 inch thick. Cut out 3-inch round muffins with a large circle cookie cutter. Place the biscuits on parchment paper and cover with the same kitchen towel to rise for another 30 minutes.
- Place a cast iron skillet on the stove over low-medium heat. Allow it to heat up.
- Pour a thick layer of cornmeal into the skillet to protect the muffin from direct heat, which is very important so that it does not burn. Place 2-3 muffins on top (however many will fit in your skillet). Cover with a lid and allow to cook for 5 minutes. Flip the and cook an additional 5 minutes on the other side. Adjust the heat to low if the muffin comes out too brown on the first side.
- Remove the first set of muffins, add more cornmeal as needed, and continue cooking until all 8 muffins are done. Enjoy!
Nutrition
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