These homemade English muffins offer a superior alternative to store-bought versions, featuring a tender crumb and the classic “nooks and crannies” perfect for holding butter or jam. Made with simple pantry staples like yeast, milk powder, and flour, they deliver a warm, comforting flavor that elevates any breakfast or brunch. The dough is fermented slowly to develop deep flavor, then cooked on a griddle to achieve a golden-brown exterior. Ideal for serving fresh with eggs, or toasted for a quick snack, these muffins are a delightful addition to your weekly baking routine.
Mary Jo’S English Muffins
Description
These homemade English muffins offer a superior alternative to store-bought versions, featuring a tender crumb and the classic "nooks and crannies" perfect for holding butter or jam. Made with simple pantry staples like yeast, milk powder, and flour, they deliver a warm, comforting flavor that elevates any breakfast or brunch. The dough is fermented slowly to develop deep flavor, then cooked on a griddle to achieve a golden-brown exterior. Ideal for serving fresh with eggs, or toasted for a quick snack, these muffins are a delightful addition to your weekly baking routine.Ingredients
Directions
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In a large bowl, dissolve the yeast in the warm water.
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Stir in the sugar, salt, and dry milk until well combined.
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Add half of the flour and whisk vigorously for 1 minute to form a smooth batter.
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Cover the bowl and let the mixture rest for 1 hour, or until the sponge rises and then falls back on itself.
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Beat in the vegetable oil until incorporated.
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Add the remaining flour and mix well until a dough forms.
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Add more flour as necessary to create a fairly stiff dough.
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Turn the dough out onto a floured surface and knead briefly until smooth.
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Divide the dough into 20 pieces, each weighing about 4 ounces.
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Shape each piece into a 3-inch round patty.
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Place the patties on a greased baking sheet.
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Cover loosely and let rise for about 30 minutes, or until doubled in bulk.
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Preheat a griddle or skillet to 325-350&# 194;°F (165-175ðC).
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Cook the muffins on the griddle for approximately 7 minutes per side, until golden brown and cooked through.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 2015.9kcal
- % Daily Value *
- Total Fat 27.9g43%
- Saturated Fat 4.6g23%
- Cholesterol 0.6mg1%
- Sodium 4943.4mg206%
- Total Carbohydrate 379.5g127%
- Dietary Fiber 13.5g54%
- Sugars 10.5g
- Protein 49.9g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For Cinnamon-Raisin English Muffins: Add 1 tablespoon of cinnamon and 1 cup of raisins when adding the remaining flour in step 6.
For Whole Wheat English Muffins: Substitute the white flour with a mix of 2 cups whole wheat flour, 2 cups cracked wheat flour, and 4 cups unbleached white flour.
Storage: Allow muffins to cool completely before storing in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage; thaw and toast before serving.
Tip: Ensure the water is warm (about 105-110ðF) but not hot, as water that is too hot will kill the yeast.
