Homemade English Muffins
English muffins from scratch are leaps and bounds beyond anything you’ll find in a store.
Summer, it seems, has completely gotten away from me this year. Well, let’s face it, it gets away from me every year. I remember being a kid and looking forward to summer so much! It was a time to hang out with friends, go to the pool, stay out late and not really worry or care about much of anything.
These days my summer is still filled with going to the pool every day, but it’s only to watch swim practice! And the only relaxing I seem to do is binge watching something at the end of the day when I finally collapse on the couch. As far as friends go, I usually bump into someone while running errands, or at the aforementioned swim practice…that totally counts, right?
Anyway, one thing I still manage to make time for i the summer is baking. Not so much posting about it, but just baking.
And one thing I pretty much have on hand at all times is English muffins. They are, by far, my husband’s favorite thing to have with breakfast. They’re easier than you think, they taste soooooooo much better than anything you could buy in the store, and they freeze really well. Give them a try!
Homemade English Muffins
Ingredients
- 1 3/4 cup milk
- 3 tablespoons unsalted butter melted
- 1 egg beaten
- 4 1/2 to 5 cups bread flour
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 2 teaspoons active dry yeast
- cornmeal for dusting
Instructions
- In a small saucepan, heat the milk until just warmed. Add in the melted butter, sugar and yeast and set aside to proof for five minutes. Add in the beaten egg.
- In the bowl of a stand mixer, combine the remaining ingredients (minus the cornmeal) and whisk to combine. Using the dough hook, gradually mix in the wet ingredients on low, scraping down the sides as needed un til a rough, shaggy dough is formed. Alternatively, mix all the ingredients in a bread machine set for the dough cycle.
- Beat the dough at medium speed for about five minutes or until the dough no longer clings to the side of the bowl. The dough will feel slightly tacky at this point.
- Turn the dough out onto the counter and oil the bowl. Transfer back into the bowl, cover and set aside in a warm place to rise until doubled (about 45 minutes so).
- Punch down the dough, turn onto a lightly floured counter and divide in half. Keep dividing until you have 16 equal portions. Roll each portion into a ball, flatten slightly and set onto a baking sheet lined with parchment or silicone, dusted with cornmeal. Cover with a tea towel or greased plastic wrap and set aside for 30 minutes.
- Preheat oven to 350 degrees.
- After 30 minutes, preheat an electric griddle to medium or a cast iron pan over medium heat. Gently place dough disks onto dry griddle or pan and cook for 2-4 minutes per side (watching carefully!!!) or just until they begin to turn a golden brown.
- Place muffins back on the cookie sheet and bake for 10 minutes.
- Transfer muffins to a cooling rack. To serve, split with a fork, toast, and slather with a ton of butter and jam!!!
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