Handmade English Muffins

Nothing beats the fresh, yeasty aroma of homemade English muffins wafting through your kitchen. Unlike store-bought versions, these are crafted with care, resulting in a tender interior and a crisp, toasted exterior defined by those essential "nooks and crannies." Made with a simple dough of flour, milk, and a touch of oil, they offer a satisfyingly chewy texture that holds up beautifully to butter, jam, or savory toppings like eggs and cheese. Perfect for a hearty weekend brunch or a quick weekday breakfast, these muffins are a comforting staple that brings a touch of British tradition to your table.

Cuisine: British

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 107

Dietary: Vegetarian

Description

Nothing beats the fresh, yeasty aroma of homemade English muffins wafting through your kitchen. Unlike store-bought versions, these are crafted with care, resulting in a tender interior and a crisp, toasted exterior defined by those essential "nooks and crannies." Made with a simple dough of flour, milk, and a touch of oil, they offer a satisfyingly chewy texture that holds up beautifully to butter, jam, or savory toppings like eggs and cheese. Perfect for a hearty weekend brunch or a quick weekday breakfast, these muffins are a comforting staple that brings a touch of British tradition to your table.

Directions

1
In a small saucepan, scald the milk, then stir in the tablespoon of sugar, salt, and vegetable oil.
2
Pour the warm milk mixture into a large mixing bowl and let it stand until tepid.
3
In a separate small bowl, sprinkle the teaspoon of sugar and yeast into the lukewarm water.
4
Let the yeast mixture stand for 10 minutes until foamy and active.
5
Stir the yeast mixture briefly, then pour it into the lukewarm milk mixture.
6
Beat in the egg (if using) and two cups of the flour until the mixture is smooth.
7
Cover the bowl and let the dough rise until doubled in size and bubbly, about 1 hour 15 minutes.
8
Stir down the bubbles to deflate the dough, then add the remaining 2 cups of flour.
9
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour as needed until smooth and elastic.
10
Place the dough back in the bowl, cover, and let rise again until doubled, about 45 minutes.
11
Generously sprinkle cornmeal on your kneading surface to prevent sticking.
12
Roll the dough out to about 1/2 inch thickness.
13
Sprinkle cornmeal on top of the rolled dough, then use a round cutter or glass to cut into muffin rounds.
14
Arrange the muffins on a cornmeal-dusted baking sheet, cover lightly, and let rise again until puffy, about 30 minutes.
15
Heat an electric skillet or heavy griddle to medium-low (around 300°F / 149°C) and lightly grease with oil or cooking spray.
16
Place the muffins on the hot surface, cover the pan to trap steam, and cook for 3-4 minutes until the bottom is golden brown.
17
Flip the muffins and cook the other side for another 3-4 minutes until browned and cooked through.
18
Cool on a wire rack before slicing and serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 107kcal

% Daily Value *
Total Fat 2g4%
Saturated Fat 0.4g2%
Cholesterol 5mg2%
Sodium 736mg31%
Total Carbohydrate 19g7%
Dietary Fiber 0.7g3%
Sugars 0.9g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/handmade-english-muffins/