These homemade English muffins capture the authentic taste and texture of traditional British baking. Made with scalded milk, shortening, and a touch of sugar, the dough develops a tender crumb with those signature “nooks and crannies” that hold butter and marmalade perfectly. The addition of cornmeal provides a delightful crunch on the exterior while keeping the inside soft and fluffy. Ideal for weekend brunches or a quick breakfast, these muffins are far superior to store-bought versions. They freeze beautifully, allowing you to toast fresh batches whenever cravings strike. Simple ingredients and straightforward steps make this a reliable recipe for home bakers seeking comfort food that feels like a warm hug.
Charls English Muffins
Description
These homemade English muffins capture the authentic taste and texture of traditional British baking. Made with scalded milk, shortening, and a touch of sugar, the dough develops a tender crumb with those signature "nooks and crannies" that hold butter and marmalade perfectly. The addition of cornmeal provides a delightful crunch on the exterior while keeping the inside soft and fluffy. Ideal for weekend brunches or a quick breakfast, these muffins are far superior to store-bought versions. They freeze beautifully, allowing you to toast fresh batches whenever cravings strike. Simple ingredients and straightforward steps make this a reliable recipe for home bakers seeking comfort food that feels like a warm hug.Ingredients
Directions
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In a heavy saucepan, combine the scalded milk, shortening, salt, and sugar. Heat gently until the shortening is fully melted and the mixture is combined.
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Remove from heat and stir in the room temperature water. Allow the liquid mixture to cool until it is lukewarm (about 105-110&# 194;°F), testing with your finger to ensure it is not hot enough to kill the yeast.
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In a small bowl, dissolve the yeast in a few tablespoons of the lukewarm milk mixture. Let stand for 5-10 minutes until foamy and active.
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Pour the yeast mixture into the remaining milk and water mixture in the saucepan and stir well to combine.
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Gradually add the sifted flour to the liquid mixture, stirring with a wooden spoon or mixing paddle until a soft, sticky dough forms.
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Turn the dough out onto a lightly floured surface. Knead gently for 2-3 minutes until smooth and elastic. Do not over-knead, as this can make the muffins tough.
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Roll the dough out on a floured board to a thickness of about 1/4 inch.
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Using a 3 1/2 inch round cutter, cut out circles from the dough. Re-roll scraps if necessary to cut more muffins.
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Sprinkle a baking sheet with 2 tablespoons of white cornmeal. Place the cut muffin rounds on the prepared sheet, spacing them slightly apart.
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Sprinkle the tops of the muffins with the remaining 2 tablespoons of cornmeal.
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Cover the muffins loosely with a clean kitchen towel or plastic wrap. Let them rise in a warm, draft-free place (85-90ðF) for about 1 hour, or until they have doubled in bulk and appear puffy.
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Heat a heavy griddle or skillet over medium-low heat. Do not grease the griddle.
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Carefully place the risen muffins onto the hot griddle. Cook slowly for about 7 minutes on the first side, until golden brown and cooked through.
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Flip the muffins and cook for another 7 minutes on the second side, ensuring they are evenly browned and cooked in the center.
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Remove from heat and let cool slightly. Split the muffins in half horizontally with a serrated knife.
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Toast the split halves under a broiler or in a toaster until crisp. Serve immediately with butter and marmalade or your favorite toppings.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 869.2kcal
- % Daily Value *
- Total Fat 17.7g28%
- Saturated Fat 5.8g29%
- Cholesterol 0.6mg1%
- Sodium 7330.5mg306%
- Total Carbohydrate 153.3g52%
- Dietary Fiber 6.0g24%
- Sugars 6.2g
- Protein 20.2g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
