These homemade English muffins bring the authentic taste of a British bakery straight to your kitchen. Using mashed potatoes as a key ingredient, the dough becomes incredibly tender and moist, resulting in a soft, pillowy interior that contrasts beautifully with the crisp, toasted exterior. The subtle earthiness of the potato complements the mild yeast flavor, creating a versatile base for both sweet and savory toppings. Perfect for a hearty weekend breakfast or a quick dinner sandwich, these muffins are easy to make with pantry staples. Whether you choose to cook them on a griddle for that traditional “nooks and crannies” texture or bake them in the oven for convenience, they offer a superior alternative to store-bought versions. Enjoy them warm with butter and jam or stacked with eggs and cheese.
My English Muffins
Description
These homemade English muffins bring the authentic taste of a British bakery straight to your kitchen. Using mashed potatoes as a key ingredient, the dough becomes incredibly tender and moist, resulting in a soft, pillowy interior that contrasts beautifully with the crisp, toasted exterior. The subtle earthiness of the potato complements the mild yeast flavor, creating a versatile base for both sweet and savory toppings. Perfect for a hearty weekend breakfast or a quick dinner sandwich, these muffins are easy to make with pantry staples. Whether you choose to cook them on a griddle for that traditional "nooks and crannies" texture or bake them in the oven for convenience, they offer a superior alternative to store-bought versions. Enjoy them warm with butter and jam or stacked with eggs and cheese.Ingredients
Directions
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Prepare the mashed potatoes by boiling and mashing them until smooth, or use leftover mashed potatoes, ensuring you have 1/2 cup.
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In a large mixing bowl, combine the mashed potatoes, 100-degree water, salt, and yeast.
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Beat the mixture on medium speed until well combined and smooth.
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Add 3 cups of flour to the bowl and beat for another 2 minutes until incorporated.
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Remove the bowl from the mixer, cover it, and let the dough rise for 30 minutes until proofed.
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Return the bowl to the mixer and beat for 2 minutes to degas the dough.
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Gradually add additional flour as needed, beating until a soft, manageable dough forms.
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Knead the dough lightly, then divide it into 14 portions of approximately 3 ounces each.
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Roll each portion into a round shape and flatten slightly to form a muffin shape.
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Let the shaped muffins rise on a floured surface or a baking sheet sprinkled with cornmeal, covered, for 30-45 minutes.
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Heat a griddle or skillet over moderate heat.
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Place the risen muffins on the griddle and cook until the bottom is golden brown, then flip and cook the other side until done.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 678.3kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 9755.4mg407%
- Total Carbohydrate 141.9g48%
- Dietary Fiber 5.5g22%
- Sugars 0.8g
- Protein 18.6g38%
* 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
**Baking Alternative:** If you prefer to bake instead of griddle, place the risen muffins on a baking sheet sprinkled with cornmeal. Bake at 400&# 194;°F (200ðC) for 15-20 minutes until lightly browned and hollow-sounding when tapped.
**Flour Adjustment:** The amount of additional flour needed may vary depending on the moisture content of your mashed potatoes and the humidity of your kitchen. Aim for a soft, slightly tacky dough that is not sticky.
**Storage:** Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Toast directly from frozen for best results.
**Potato Tip:** For the best flavor, use freshly boiled and mashed potatoes. If using leftovers, ensure they are cooled to room temperature before mixing to avoid killing the yeast.
