Homemade English Muffins Recipe

Mornings are incomplete without eggs for me. Whether scrambled, poached, or over easy, I enjoy them alongside a generous serving of sautéed vegetables.

However, there are times when I crave a classic egg sandwich.

Standard toast often fails me, becoming soggy and falling apart. Bagels tend to be overly dense. That’s where my fondness for English Muffins comes into play.

I recently discovered that making them is far simpler than I had initially thought!

INGREDIENTS
6 cups Flour
2 tablespoons Sugar
2 1/4 teaspoons (1 packet) Yeast
1 Egg
1/2 teaspoon Salt
1 cup Milk
1 cup warm Water
3 tablespoons softened Butter
Corn Meal

DIRECTIONS
Start by adding yeast to warm water and let it sit.
Next, warm the milk and dissolve the sugar in it before letting it cool.
Combine 3 cups of flour, salt, butter, the yeast mixture, and the milk mixture, then beat until smooth.
Gradually add the remaining flour, half a cup at a time, until the mixture forms a soft dough.
Knead for about 5 minutes using a mixer or up to 10 minutes by hand.
Transfer the dough to an oiled bowl, cover, and allow it to rise until it has doubled in size.

Meanwhile, lightly mist a griddle or large skillet with cooking spray, then generously sprinkle the surface with semolina or farina. Preheat your oven to 350°F.
Prepare 2 cookie sheets by lining them with wax paper and dusting each with cornmeal.
Once the dough has risen, punch it down and divide it into 18 pieces.
Shape each piece into a ball and gently flatten to a diameter of about 3 inches.
Place them on the prepared wax paper and sprinkle their tops with cornmeal.
Cover the dough and let it rise for another 30 minutes.

Preheat the oven to 200°F.
Grease a griddle and heat over medium-low temperature.
Cook the muffins for approximately 10 minutes on each side until they reach a golden brown color.
Once cooked, transfer the muffins to the oven to keep warm.
Allow them to cool completely before storing.
To serve, gently use a fork to split them open.

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5.0 from 4 reviews

Homemade English Muffins Recipe

Author: Heather

Ingredients

• 6 cups Flour
• 2 tablespoons Sugar
• 2 1/4 teaspoons Yeast
• 1 Egg
• 1/2 teaspoon Salt
• 1 cup Milk
• 1 cup warm Water
• 3 tablespoons softened Butter
• Corn Meal

Instructions

1. Add yeast to warm water and wait for it to dissolve.
2. Heat the milk and mix in the sugar, then allow it to cool.
3. Combine 3 cups of flour, salt, butter, the yeast mix, and the milk mix; beat until smooth.
4. Add the remaining flour gradually, half a cup at a time, until a soft dough forms.
5. Knead for about 5 minutes in a mixer, or 10 minutes by hand.
6. Place the dough in an oiled bowl, cover it, and let it rise until doubled in size.
7. In the meantime, lightly spray a griddle or a couple of pans with cooking spray and then sprinkle them with semolina or farina. Preheat the oven to 350°F.
8. Prepare 2 cookie sheets with wax paper and dust them with cornmeal.
9. When the dough has risen, punch it down and divide it into 18 sections.
10. Shape each piece into a ball and gently flatten to about 3 inches in diameter.
11. Place them on the wax paper and sprinkle the tops lightly with cornmeal.
12. Cover and give them 30 minutes to rise again.
13. Preheat the oven to 200°F.
14. Grease and warm the griddle over medium-low heat.
15. Cook the muffins for about 10 minutes on each side until golden.
16. Transfer the muffins to the oven to keep warm.
17. Let them cool completely before storing.
18. To serve, use a fork to gently separate the muffins before opening.

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What do you enjoy pairing with your English Muffins?