Best Homemade English Muffins Recipes

HOMEMADE ENGLISH MUFFINS

Steps:

• Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough.
• Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes.
• Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour.
• Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes.
• Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.

HOMEMADE BUTTERY ENGLISH MUFFINS

Steps:

• Heat the milk and butter to blood temperature.
• Test a drop on your wrist-- it should feel barely warm.
• Beat in the egg.
• Dissolve the yeast in the milk mixture.
• Measure the flour into a bowl and stir in the salt.
• Make a well in the middle and pour in the milk mixture.
• Mix well.
• Turn out the dough and knead it until it is smooth and elastic, about 10 minutes.
• Put the dough back into a clean, oiled bowl and turn it over (so it is coated in the oil.) Cover it with a damp teatowel and let it rise for about 2 hours, until doubled in volume.
• Punch it down, then turn it out and roll it into a cylinder, about 1 1/2" in diameter.
• Cut it into 16 equal slices.
• They should be 1/2" thick; flatten them slightly if required.
• Arrange these on an oiled cookie sheet or on waxed paper.
• Cover them with the damp towel and let rise another 2 hours, until doubled in size again.
• Bake them in a heavy, ungreased, cast iron skillet at a temperature just slightly lower than for pancakes.
• (Medium-low heat.) They should be lightly browned.
• Turn them once, and bake the other side.
• Each side should take 3 to 5 minutes.
• To serve the muffins, they should be split and toasted.
• (They will be just barely cooked in the middle otherwise.) These can also be made in a bread machine on the dough cycle.
• Put the wet ingredients in first, and follow with the dry ingredients.
• Run the dough cycle.
• Let rise for the first time, then follow the instructions above from that point, step ten.

HOMEMADE ENGLISH MUFFINS

Steps:

• THE DOUGH:.
• Dissolve the yeast in 1/4 cup tepid water, while the yeast is dissolving, place the flour in a large mixing bowl. Beat the cold milk into the potatoes and then add to the flour. After the flour mixture has warmed to tepid, add the dissolved yeast and beat vigorously for a minute or so until it has become a thick, smooth batter. Thicker than regular pancake batter, but not at all like conventional dough. Cover with plastic wrap and let rise for about 1 1/2 hours, preferably at 80°F (27°C) until batter has risen and large bubbles have appeared on the surface (the surface must be bubbly, however long it takes).
• Dissolve the salt in 3 tablespoons tepid water and beat the batter down. Then add the salt and beat vigorously for a minute.
• Once again cover for an hour or more until the surface of the batter has become bubbly.
• The batter is now ready to become English muffins.
• COOKING THE MUFFINS:.
• When you are ready to cook the muffins, brush the insides of the tins or rings generously with the butter; butter the surface of the griddle or frying pan as well. Place the tins on the griddle/frying pan and set on medium heat.
• With a ladle are large spoon scoop the batter up and dislodge the batter from
• the spoon with rubber spatula into the tins. Batter should be about 3/8 inch (1 cm) thick to make a muffin twice that. (Batter should be heavy, sticky, sluggish but not runny, having just enough looseness to be spread out into the ring).
• The muffins are to cook slowly on one side until it bubbles, which form near the bottom of the muffin. When the top of the muffin's color changes from a wet ivory white to a dry gray color; this will take 6 to 8 minutes or more depending on the heat (regulate heat so that bottoms of muffins do not color more than a light to medium brown).
• Now the muffins are ready to be turned over for a brief cooking on the other side. At this point you can probably lift the tins off them (if getting the tins off is difficult then gently cut around the edge with a knife).
• Less than a minute is generally enough for cooking the other side, which needs a token brown color.
• Cool muffins on a rack.
• Wrap in air-tight plastic bags or wrap and store in the fridge.
• Cut in half and/or re-heat in the toaster and spread whatever you fancy on them!

HOMEMADE ENGLISH MUFFINS

Steps:

• In a small bowl take water 110 degrees add Yeast, Malt if using and Honey and whisk to combine, set aside for 15 to 20 minutes until foamy.
• Heat Milk to scalding, I did mine in the Microwave for approximately 1 min 20 seconds. Use your own judgement you don't want to burn the milk but you want to get it to a boiling stage that's why the microwave works better. Add Butter and allow to melt and cool down.
• Take Yeast mixture and add to your Stand Mixer with the dough hook attached, making sure to scrap anything at the bottom of the bowl out if not dissolved. Add 1/2 of the flour and mix very well, starting out slowly so as not to spray flour everywhere. Add your beaten egg and on medium beat the dough for 3 to 4 minutes. Add salt, Milk and Butter mixture and add 1 cup flour. Mix slowly until flour is absorbed and then beat on medium until your dough comes together 4 minutes at least -- if it is slightly stick that is fine, if its very sticky add Flour 1Tbsp at a time. You do not want a hard dough. Remove the dough hook and transfer to a large bowl cover with Plastic wrap and towel. Let rise for 1 hour or until doubled in volume in a warm non drafty area.
• Transfer dough to a lightly floured surface. Deflate dough and roll gently with the heel of the palm of your hand rolling forward into the dough catching some flour to make a very elastic dough. Shape into a ball and divide in half and than half again until you get to 10 large or 12 slightly smaller pieces. The most important part is to get them equal size, they will cook more evenly.
• Line a cookie sheet with parchment paper and sprinkle with an even amount of Cornmeal, not to cover but so that you can get it on the bottom of the English Muffin (I did both sides you chose what you like of course if you do both sides you will need more Cornmeal). Take your equal portions of the dough and roll as though you were making a dinner roll. Place on the cookie sheet and squish into the cornmeal with your palm -- they should be about 1/2 inch thick.
• Cover with a dry, clean towel and allow to double in volume.
• Meanwhile prep your Cast Iron Pan (I used a 12 inch pan), heat to medium low -- you don't want it at medium but medium low this is a slow process. You want to get a crisp on the bottom and top but you also want to cook the dough thru and thru. Add Clarified Butter to make a little layer on the bottom of the pan add your proofed Muffins being careful not to over crowd your pan or to deflate your precious little muffins, I used a very sharp metal spatula. Cook for 7 minutes on the first side and flip, cook for 6 more minutes. I am going to suggest you do what I did since this was my first time making them, I took one muffin and cooked it 7 on one side - if you are smelling something burning your pan is too hot. Flip and try 6 minutes on the second side - if you see its not getting browned adjust your heat according likewise if its smelling burnt lower it. Set this test Muffin to the side, remove your pan from the stove and allow muffin to cool. With a fork separate the muffin in half -- you don't want a doughy center. Adjust all times and temps accordingly. Bring your pan back to temp and repeat for all muffins. I will also suggest you do what I did and just take a paper towel and clean the Cast Iron after each set of your English Muffins. Re add your Clarified Butter and repeat till done. Transfer your cooked Muffins to a cooling rack. I couldn't wait for that first muffin -- but please don't use a knife to cut your muffin or squish it -- use the fork technique and open it gently.
• Lastly enjoy your accomplishment -- butter and jam or an egg sandwich. Freeze well.