Delicious Homemade English Muffins
You all know how much better homemade is than store bought. Sometimes, homemade is difficult. Not the case here. These homemade English muffins are easy to make and so worth the little bit of extra effort.
English muffins are a yeast dough. However, they aren’t baked, they are cooked on a hot griddle. I used a cast iron skillet. You want your pan hot, but not too hot. Finding the perfect temperature is probably the most difficult part of making English muffins. Too hot, the outside will cook too fast. Not hot enough…the outside will become crusty and it will take a while to cook.
The second hardest part is waiting for the muffins to cool…. I always want to dig right into fresh bread. Okay, so you can eat these right away, but if you want to split them and then toast them, you really need to wait for them to cool. If you try to split them when they are warm, they will be a bit mushy. When they have cooled, you want to split with a fork – not a knife! A fork allows a uneven, craggy surface. This is what you want to hold melted butter or homemade jam. Hold your English muffin and poke a fork all around the middle. Then carefully pull apart. Ahhhhhh…..perfection is what waits inside that muffin!
To make these muffins, you start with a basic yeast dough. After the first rise, you shape into rounds and flatten. I placed my rounds onto a baking sheet sprinkled with corn meal. You could also use flour. You want enough so it won’t stick to the pan so you can easily lift the muffin after the second rise.
The muffins then go onto a preheated skillet. I flipped after 4-5 minutes when they started to brown. Once flipped, I pushed the muffins down slightly with a spatula. This helped shape the muffins. I kept flipping every 5 minutes until they felt done. This is not a precise method…but it worked. Mine took between 12-15 minutes. Cooking times depend on the temperature of your pan and size of your muffins.
- 2 Cups Milk Warmed
- 2 1/4 teaspoons yeast or 1 package yeast
- 2 Tablespoons sugar
- 1/4 cup butter melted
- 2 whole eggs
- 1 teaspoon salt
- 5 1/2 - 6 cups flour
- corn meal for dusting
In a stand mixer, combine milk, yeast and sugar. Let sit for 5 minutes until bubbly.
Stir in butter, eggs, salt.
Add flour, 1 cup at a time.
Continue adding flour until dough comes together. You might not add the full amount of flour. This dough will be a bit stickier than most doughs.
Knead for 5 minutes with machine.
Place dough in a large, greased bowl. Cover and let rise until doubled.
Divide dough into 18 pieces. Form into balls, and flatten. Place on a baking sheet sprinkled with corn meal.
Let rise for 20-30 minutes.
Preheat a cast iron skillet. Cook muffins 10-15 minutes until done. Flip muffins as needed during cooking to avoid burning.
Let cool on a wire rack.
Once cool, split muffins with a fork.
1. This dough is wetter and stickier than most yeast doughs.
2. Use a paddle hook to mix, rather than a dough hook.
3. Use corn meal, semolina flour, or flour on pan to help prevent sticking.
Recipe adapted from King Arthur
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