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Charls English Muffins

Charls English Muffins recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 869.2
Dietary: Low-fat, Vegetarian
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
  • 1/2 cup Milk; scalded
  • 1/4 cup Shortening
  • 1 1/2 teaspoon Salt
  • 1 tablespoon Sugar
  • 1/2 cup Water ; room temperature
  • 1 package Yeast
  • 3 cup Flour; sifted
  • 4 tablespoon White cornmeal
Directions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Pour the yeast mixture into the remaining milk and water mixture in the saucepan and stir well to combine.
  5. 5
    Gradually add the sifted flour to the liquid mixture, stirring with a wooden spoon or mixing paddle until a soft, sticky dough forms.
  6. 6
    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.
  7. 7
    Roll the dough out on a floured board to a thickness of about 1/4 inch.
  8. 8
    Using a 3 1/2 inch round cutter, cut out circles from the dough. Re-roll scraps if necessary to cut more muffins.
  9. 9
    Sprinkle a baking sheet with 2 tablespoons of white cornmeal. Place the cut muffin rounds on the prepared sheet, spacing them slightly apart.
  10. 10
    Sprinkle the tops of the muffins with the remaining 2 tablespoons of cornmeal.
  11. 11
    Cover the muffins loosely with a clean kitchen towel or plastic wrap. Let them rise in a warm, draft-free place (85-90°F) for about 1 hour, or until they have doubled in bulk and appear puffy.
  12. 12
    Heat a heavy griddle or skillet over medium-low heat. Do not grease the griddle.
  13. 13
    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.
  14. 14
    Flip the muffins and cook for another 7 minutes on the second side, ensuring they are evenly browned and cooked in the center.
  15. 15
    Remove from heat and let cool slightly. Split the muffins in half horizontally with a serrated knife.
  16. 16
    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.

Keywords: english muffins, homemade bread, breakfast, yeast dough, cornmeal, british cuisine, toasting, vegetarian, baking, muffin recipe, brunch, soft dough, griddle cooking, comfort food, scalded milk
Read it online: https://www.chefs-mate.com/recipe/charls-english-muffins/