English Muffin

24 Muffin
1 hr 10 min

If you always wanted to learn how to make your own Homemade English Muffins, this video shows you every step you need to know to help you to easily make them at home. The dough will seem too wet to work but that is what makes it so light and fluffy, and it will work! The textures are amazing, the muffins have a slight crunch on the outside but are soft on the inside. These quick breads are great for sweet and savory preparations.

Eat it for breakfast, brunch or as a snack. Spread a nice jam or butter or even go full out and make some eggs benedict.

This recipe is fairly easy and the possibilities of you can do with it are endless.


Recipe details

  • 24  Muffin
  • Prep time: 1 Hours Cook time: 10 Minutes Total time: 1 hr 10 min
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Ingredients


  • 2 cups Milk
  • 2 tbsp Honey
  • 2¼ tsp Yeast
  • 5 cups Flour
  • 1½ tsp Salt
  • 4 tbsp Unsalted Butter, melted
  • 1 pc Egg
  • Cornmeal
  • Olive Oil

Instructions


In a small pot, heat up the milk and honey. Just a little bit, it should not boil. Then add the yeast and let it dissolve and sit for 5mins.
In the mixing bowl add the flour and salt, turn the mixer on the lowest setting. Slowly add the milk mixture while the mixer is going.
Allow it to fully mix in and then add the melted butter and egg. Mix it well for 10mins.
Place the dough into an oiled bowl and let it proof for 1 hour.
Dust the table with cornmeal, put the proofed dough on top and dust it with more cornmeal.
Flatten out the dough a little, until it is flat with about half inch thickness.
Using a medium round cookie cutter, cut out the English muffins and place them on a baking tray dusted with cornmeal.
Dust the top with more cornmeal, cover it with a towel and let it proof for 30 more minutes.
Once that is done, put the pan over medium heat and put a little bit of oil.
When the pan is hot, start adding the muffins to it, leave some space between.
Use a spatula to carefully flip them once the bottom is golden brown.
Once both sides are golden brown, you can take it out of the pan and start to cook the other ones.
Serve them hot out of the pan, wait for it to cool down or keep it in a sealed bag and eat it the next day! You can even freeze them.

Tips

  • You might have to wipe the pan with paper towel between batches as the cornmeal that falls might starting burning on the pan.

Bianca Borges|Cup of B
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Comments

  • I have made English Muffins for a good 10 years and if you have a pancake griddle it works out well as that is where I let them proof and then just turn on and cook !

  • Vit22899533 Vit22899533 on Dec 28, 2021

    Sounds great. I'm going to try it. Trouble with the video, the music was louder than your voice, annoying. Recipe sounds great

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