These homemade English muffins are the ultimate comfort food, offering a chewy, soft interior studded with the classic “nooks and crannies” that hold every bit of butter or jam. Made with simple pantry staples like strong white flour and fresh yeast, they deliver a superior texture and fresh-baked aroma that store-bought versions simply cannot match. Perfect for a hearty breakfast, a light lunch, or as a base for a classic Eggs Benedict, these muffins are versatile and endlessly satisfying. The process requires a bit of patience during the proving stages, but the result is a tender, lightly toasted bread that feels like a warm hug. Enjoy them fresh off the griddle for the best texture, or freeze them for quick weekday mornings.
English Muffins From Scratch
Description
These homemade English muffins are the ultimate comfort food, offering a chewy, soft interior studded with the classic "nooks and crannies" that hold every bit of butter or jam. Made with simple pantry staples like strong white flour and fresh yeast, they deliver a superior texture and fresh-baked aroma that store-bought versions simply cannot match. Perfect for a hearty breakfast, a light lunch, or as a base for a classic Eggs Benedict, these muffins are versatile and endlessly satisfying. The process requires a bit of patience during the proving stages, but the result is a tender, lightly toasted bread that feels like a warm hug. Enjoy them fresh off the griddle for the best texture, or freeze them for quick weekday mornings.Ingredients
Directions
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Sift the strong white flour and salt into a large mixing bowl and set aside in a warm spot.
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In a separate jug, dissolve the yeast and sugar in half a cup of the warm milk and water mixture.
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Allow the yeast mixture to stand until it becomes frothy and bubbly, then stir in the melted butter.
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Pour the liquid mixture into the flour and beat vigorously until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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Cover the bowl with a damp cloth and let the dough rise in a warm place for 50 minutes, or until it has doubled in size.
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Turn the dough out onto a lightly floured surface and knead briefly, adding a little extra flour if the dough is sticky.
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Roll the dough into a thick log and divide it into 8 to 10 equal portions, each about 1.5 to 1.75 inches thick.
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Shape each portion into a round with straight sides, ensuring they are uniform in size.
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Place the shaped muffins on a greased baking sheet, cover them, and let them prove for 30-40 minutes until they feel spongy to the touch.
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Preheat a bakestone or heavy griddle over moderate heat and lightly grease the surface.
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Carefully lift the proved muffins onto the hot griddle and cook for 8-10 minutes until the bottom is pale gold and cooked through.
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Flip the muffins and cook the other side for an additional 8-10 minutes until golden brown.
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Wrap cooked batches in a clean kitchen cloth to keep them warm while you finish cooking the rest.
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To serve, insert a knife around the edge of the muffin and pull the top and bottom halves apart to reveal the nooks.
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Slather with butter and serve immediately, or toast if reheating from cold.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 413.1kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2.3mg1%
- Total Carbohydrate 86.3g29%
- Dietary Fiber 3.1g13%
- Sugars 0.3g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
