Classic English Muffins

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Servings: 6 Difficulty: Advanced
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Soft, pillowy homemade muffins with a crisp crust and signature nooks for soaking up butter
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There is nothing quite like the taste of fresh, homemade English muffins. These soft, pillowy rounds feature a distinctive crisp crust and signature “nooks and crannies” perfect for soaking up melted butter or jam. Made with simple pantry staples like flour, yeast, and a touch of sugar, they offer a comforting, bread-like texture that store-bought versions simply can’t match. Ideal for breakfast sandwiches, bruschetta, or a simple buttered side, these muffins bring a warm, rustic charm to any meal. They are easy to make from scratch and freeze beautifully for busy mornings.

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Classic English Muffins

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 21.1

Description

There is nothing quite like the taste of fresh, homemade English muffins. These soft, pillowy rounds feature a distinctive crisp crust and signature "nooks and crannies" perfect for soaking up melted butter or jam. Made with simple pantry staples like flour, yeast, and a touch of sugar, they offer a comforting, bread-like texture that store-bought versions simply can't match. Ideal for breakfast sandwiches, bruschetta, or a simple buttered side, these muffins bring a warm, rustic charm to any meal. They are easy to make from scratch and freeze beautifully for busy mornings.

Ingredients

Directions

  1. Dissolve yeast and 1 teaspoon of sugar in 1/2 cup of warm water.
  2. Let stand for 5 minutes until the mixture becomes foamy.
  3. In a large mixing bowl, combine 2 cups of flour, 2 tablespoons of sugar, remaining warm water, yeast mixture, softened margarine, beaten egg, and salt.
  4. Beat at medium speed until the dough leaves the side of the bowl.
  5. Beat in the remaining flour until the dough is smooth and cohesive.
  6. Knead by hand or with a dough hook for 10 minutes until the dough is soft but not sticky.
  7. Place dough in a greased bowl, turning to grease all over.
  8. Cover with a clean damp towel and let rise until double in bulk, about 1 1/2 hours.
  9. Punch down the dough to release air bubbles.
  10. Pat or press the dough carefully on a lightly floured surface.
  11. With a 3-inch cookie cutter, cut into rounds.
  12. Place rounds on a greased baking sheet sprinkled generously with cornmeal.
  13. Cover and let rise again until double in bulk, about 1 1/2 hours.
  14. Cook on a hot greased griddle pan over medium heat for 7 minutes per side until golden brown.
  15. When ready to eat, place in a preheated 300 F (149&# 194;°C) oven to warm for 5 minutes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 21.1kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 4.6g2%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 0.5g1%

* 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, yeast dough, breakfast, griddle bread, cornmeal, soft dough, from scratch, british breakfast, bread rolls, no bake, pan fried, comfort food, yeast recipe, flour, butter, jam, eggs
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