Nothing beats the fresh, yeasty aroma of homemade English muffins wafting through your kitchen. Unlike store-bought versions, these are crafted with care, resulting in a tender interior and a crisp, toasted exterior defined by those essential “nooks and crannies.” Made with a simple dough of flour, milk, and a touch of oil, they offer a satisfyingly chewy texture that holds up beautifully to butter, jam, or savory toppings like eggs and cheese. Perfect for a hearty weekend brunch or a quick weekday breakfast, these muffins are a comforting staple that brings a touch of British tradition to your table.
Handmade English Muffins
Description
Nothing beats the fresh, yeasty aroma of homemade English muffins wafting through your kitchen. Unlike store-bought versions, these are crafted with care, resulting in a tender interior and a crisp, toasted exterior defined by those essential "nooks and crannies." Made with a simple dough of flour, milk, and a touch of oil, they offer a satisfyingly chewy texture that holds up beautifully to butter, jam, or savory toppings like eggs and cheese. Perfect for a hearty weekend brunch or a quick weekday breakfast, these muffins are a comforting staple that brings a touch of British tradition to your table.Directions
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In a small saucepan, scald the milk, then stir in the tablespoon of sugar, salt, and vegetable oil.
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Pour the warm milk mixture into a large mixing bowl and let it stand until tepid.
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In a separate small bowl, sprinkle the teaspoon of sugar and yeast into the lukewarm water.
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Let the yeast mixture stand for 10 minutes until foamy and active.
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Stir the yeast mixture briefly, then pour it into the lukewarm milk mixture.
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Beat in the egg (if using) and two cups of the flour until the mixture is smooth.
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Cover the bowl and let the dough rise until doubled in size and bubbly, about 1 hour 15 minutes.
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Stir down the bubbles to deflate the dough, then add the remaining 2 cups of flour.
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Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour as needed until smooth and elastic.
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Place the dough back in the bowl, cover, and let rise again until doubled, about 45 minutes.
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Generously sprinkle cornmeal on your kneading surface to prevent sticking.
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Roll the dough out to about 1/2 inch thickness.
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Sprinkle cornmeal on top of the rolled dough, then use a round cutter or glass to cut into muffin rounds.
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Arrange the muffins on a cornmeal-dusted baking sheet, cover lightly, and let rise again until puffy, about 30 minutes.
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Heat an electric skillet or heavy griddle to medium-low (around 300°F / 149°C) and lightly grease with oil or cooking spray.
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Place the muffins on the hot surface, cover the pan to trap steam, and cook for 3-4 minutes until the bottom is golden brown.
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Flip the muffins and cook the other side for another 3-4 minutes until browned and cooked through.
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Cool on a wire rack before slicing and serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 107kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 0.4g2%
- Cholesterol 5mg2%
- Sodium 736mg31%
- Total Carbohydrate 19g7%
- Dietary Fiber 0.7g3%
- Sugars 0.9g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
