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Mary Jo’S English Muffins

Mary Jo's English Muffins recipe image
These homemade English muffins offer a superior alternative to store-bought versions, featuring a tender crumb and the classic "nooks and crannies" perfect for holding butter or jam. Made with simple pantry staples like yeast, milk powder, and flour, they deliver a warm, comforting flavor that elevates any breakfast or brunch. The dough is fermented slowly to develop deep flavor, then cooked on a griddle to achieve a golden-brown exterior. Ideal for serving fresh with eggs, or toasted for a quick snack, these muffins are a delightful addition to your weekly baking routine.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 20
Calories: 2015.9
Dietary: Vegetarian
Description
These homemade English muffins offer a superior alternative to store-bought versions, featuring a tender crumb and the classic "nooks and crannies" perfect for holding butter or jam. Made with simple pantry staples like yeast, milk powder, and flour, they deliver a warm, comforting flavor that elevates any breakfast or brunch. The dough is fermented slowly to develop deep flavor, then cooked on a griddle to achieve a golden-brown exterior. Ideal for serving fresh with eggs, or toasted for a quick snack, these muffins are a delightful addition to your weekly baking routine.
Ingredients
  • 2 tablespoon Dry yeast
  • 3 cup Warm water
  • 2 tablespoon Sugar
  • 1 teaspoon Salt
  • 1/2 cup Dry milk
  • 8 cup Flour, divided
  • 6 tablespoon Vegetable oil
Directions
  1. 1
    In a large bowl, dissolve the yeast in the warm water.
  2. 2
    Stir in the sugar, salt, and dry milk until well combined.
  3. 3
    Add half of the flour and whisk vigorously for 1 minute to form a smooth batter.
  4. 4
    Cover the bowl and let the mixture rest for 1 hour, or until the sponge rises and then falls back on itself.
  5. 5
    Beat in the vegetable oil until incorporated.
  6. 6
    Add the remaining flour and mix well until a dough forms.
  7. 7
    Add more flour as necessary to create a fairly stiff dough.
  8. 8
    Turn the dough out onto a floured surface and knead briefly until smooth.
  9. 9
    Divide the dough into 20 pieces, each weighing about 4 ounces.
  10. 10
    Shape each piece into a 3-inch round patty.
  11. 11
    Place the patties on a greased baking sheet.
  12. 12
    Cover loosely and let rise for about 30 minutes, or until doubled in bulk.
  13. 13
    Preheat a griddle or skillet to 325-350&# 194;°F (165-175°C).
  14. 14
    Cook the muffins on the griddle for approximately 7 minutes per side, until golden brown and cooked through.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 2015.9kcal
% Daily Value *
Total Fat 27.9g43%
Saturated Fat 4.6g23%
Cholesterol 0.6mg1%
Sodium 4943.4mg206%
Total Carbohydrate 379.5g127%
Dietary Fiber 13.5g54%
Sugars 10.5g
Protein 49.9g100%

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

Note

For Cinnamon-Raisin English Muffins: Add 1 tablespoon of cinnamon and 1 cup of raisins when adding the remaining flour in step 6.

For Whole Wheat English Muffins: Substitute the white flour with a mix of 2 cups whole wheat flour, 2 cups cracked wheat flour, and 4 cups unbleached white flour.

Storage: Allow muffins to cool completely before storing in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage; thaw and toast before serving.

Tip: Ensure the water is warm (about 105-110°F) but not hot, as water that is too hot will kill the yeast.

Keywords: english muffins, homemade bread, yeast dough, breakfast, brunch, griddle bread, british cuisine, vegetarian, baking, flour, yeast, milk powder, comfort food, from scratch, toast, breakfast bread, griddle cooking, homemade, bread recipe
Read it online: https://www.chefs-mate.com/recipe/mary-jos-english-muffins/