English muffins from scratch! I won’t argue with anyone who says it’s quicker to buy the store-bought variety. Making them at home is time consuming (the dough has to rise). Nonetheless, the process is really simple and the end result is out of this world delicious! This recipe calls for 8 ingredients and yields 16 muffins. Top them with a pat of butter…a slather of PB&J…Nutella, sliced bananas, and a dusting of cinnamon…or pile on a fried egg, ham, and grated cheese….
The how to…
Slightly adapted from King Arthur Flour
16 large 3 inch english muffins
1 3/4 cups 2% milk, warmed
2 Tbsp granulated sugar
2 1/4 tsp (1 packet) instant yeast
4 1/2 cups all-purpose flour (or bread flour)
1 1/2 tsp salt
2 Tbsp unsalted butter, melted
1 large egg, lightly beaten
cornmeal, for sprinkling
- Combine ingredients. Place all of the ingredients (except the cornmeal) in the bowl of an electric mixer fitted with a dough hook attachment. Stir to combine.
- Knead. Knead on low speed until the dough is satin-smooth, soft, and comes away from the sides of the bowl, about 4-5 minutes.
- Let dough rise. Remove dough and shape into a ball. Place dough in a lightly oiled large bowl, then turn to coat. Cover bowl with plastic wrap and drape a dishtowel over the bowl. Let the dough rise until doubled in volume, about 2 hours.
- Form muffins. Gently deflate the dough and dump onto a clean work surface dusted with cornmeal. Roll out the dough till 1/2 inch thick. Stamp out rounds (3 inches diameter) using a biscuit cutter or drinking glass, and place on a sheet pan lined with parchment paper. Sprinkle tops with cornmeal. Cover with a dishtowel and let rise for an additional 15-20 minutes.
- Cook. (If using a skillet that’s NOT non-stick, spray with non-stick cooking spray). Sprinkle skillet with cornmeal. Add muffins to skillet and turn on heat to low. Let muffins toast low and slow until both sides are a deep golden brown and the interior is cooked through (center = 200 degrees F), about 10-15 minutes per side. If muffins have browned before they’re cooked through, pop them into a preheated 350 degree oven for a few minutes. Repeat until all muffins are cooked.
- Eat. Let muffins cool. For optimal nooks & crannies, open muffins with a fork. Toast, top with your favorite toppings, and serve warm.
* Freeze leftovers: individually wrap muffins with aluminum foil, place in a ziploc bag, and freeze. When ready to eat, place muffin (with foil on) in a 350 degree oven until warm and soft.
* Alternative method for Step 2: Knead dough by hand for about 6 minutes.
* Alternative method for Step 4: Gently deflate dough and dump onto a clean work surface dusted with cornmeal. Divide the dough into 16 pieces. Shape each piece into a smooth ball, then flatten balls until they’re about 3 inches in diameter. Follow remaining directions.