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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

English Muffins

I actually made these English muffins nearly a month and a half ago.  They were delicious and I was very excited to blog about them.  However, I came down with a nasty GI bug right around the time that I ate them and so ever since, just looking at the pictures has made me feel kind of nauseous.  Thankfully, that period seems to have passed because now I can enjoy the pictures again and remember just how tasty these were.  

English muffins are another one of those things (like bagels) that you might never realize how easily they can be made at home.  I was definitely surprised at how simple these were.  I never knew how English muffins were made before, but I think the method of browning the dough before baking them is really neat.  They were great with fruit preserves or just plain butter.  I had big plans of making a homemade breakfast sandwich with one of them before the illness hit, and then I never got to try it.  Hopefully I will soon though because I think it would be fabulous!

 
English Muffins
Ingredients:
2 1/4 cups flour
1 1/2 tsp. sugar
1/4 tsp. salt
1 1/4 tsp. instant yeast
1 tbsp. butter, at room temperature
3/4-1 cup milk, at room temperature
Cornmeal, for sprinkling 

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast.  Mix in the butter and 3/4 cup of milk.  Add just enough of the remaining milk to form a dough and incorporate the dry ingredients.  Switch to the dough hook and knead on low speed, about 7-8 minutes.  Transfer the dough to a lightly oiled bowl and roll to coat.  Cover the bowl with plastic wrap and let rise for about an hour.

Divide the dough into 6 equal pieces and shape into balls.  Lay parchment paper on a baking sheet and spray or coat lightly with oil.  Sprinkle with cornmeal.  Move the dough balls to the baking sheet, spacing them evenly with room to rise.  Cover the pan loosely with plastic wrap and allow to rise another hour.  

Preheat the oven to 350 degrees F.  Heat a skillet on medium heat on the stovetop.  Brush the skillet lightly with oil and gently transfer the dough balls to the skillet a few at a time.  Allow them to cook for 5-8 minutes or until the bottoms are lightly browned.  Carefully flip and cook the other side for 5-8 minutes more.  They should flatten as they cook. 

Remove the muffins from the skillet and transfer them to a parchment- or silpat-lined baking sheet.  Bake in the preheated oven for 5-8 minutes.  Do not wait until all the muffins have been browned in the skillet before moving them to the oven.  As the first batch is baking, move the second batch to the skillet.

Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving.  Store in an airtight container.

Source: adapted from Pete Bakes!, originally from The Bread Baker’s Apprentice by Peter Reinhart

  • http://foodallaputtanesca.blogspot.com Kira

    English muffins are one of my favorite foods. These look amazing!

  • http://www.cakebatterandbowl.com Kerstin

    How cool you made your own English muffins – I’m very impressed :)

  • http://mangiodasola.blogspot.com Memoria

    YUMMY! These look delicious! A breakfast sandwich would be awesome.

  • ice

    hi.
    i wish you were my mom. :[

  • http://howtoeatacupcake.net howtoeatacupcake

    Mmm I wanna make some too! They look so delicious! :D

  • http://obsessedwithbaking.blogspot.com Steph

    Those look amazing!! The texture looks so soft and fluffy

  • http://elizabethscooking.blogspot.com Elizabeth

    I love making bagels and now I can’t wait to try these. They might sway me away from my morning bagel habit.

  • http://soimarriedavegetarian.blogspot.com/ SoIMarriedAVegetarian

    I just discovered that English muffins make great pizza crusts so I am very excited to have come across this recipe!

  • http://food-my-your-way.blogspot.com mike

    They look great. I have not had english muffins in a long time.

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  • http://www.gourmetworrier.com/ MsGourmet

    They look PERFECT!

  • sarameyer926

    Do you think they would still be good if you used whole wheat flour?

  • Annie

    Hi Sara,
    I don’t know how they would be with whole wheat flour, I have never tried that. If you do decide to try that, I would recommend only subbing part of the all-purpose flour for whole wheat as opposed to the full quantity. You might just try finding a completely different recipe for whole wheat English muffins so that you are sure the proportion will be correct. King Arthur’s website might have something.
    :) Annie

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  • Leanna

    Saturday evening I decided that I would try to make these, as they had been at the back of my mind for a few days. I substituted 1 cup of the flour for whole wheat pastry flour. They came out great. I forgot to put cornmeal on the silicone baking mat when I left them to rise, so they had to be peeled off.

    Sunday morning we had breakfast sandwiches made with the muffins. An egg, thin slice of ham, and several shavings of super sharp cheddar cheese on a toasted English muffin made for an excellent breakfast. Thanks!!

  • Tanya

    Hi! I made these last night, and on the outside, they came out looking just like yours. However, on the inside, I didn’t get the nooks and crannies so much. The only things I did different was use active dry yeast, which I mixed with warm milk and sugar in the beginning till foamy, and then instead of using a mixer, I just hand kneaded for 8-10 minutes. Do you have any ideas why I didn’t get the bigger air bubbles? The tatse was really good, and the outside texture was great, I just wish the inside had been more textured. Any advice would be appreciated. Thanks!

  • Annie

    Hi Tanya,
    I would guess that one of two things happened. One, maybe the dough didn’t rise quite as much as necessary, either due to rising time or the fact that you used active dry yeast (in my experience, rapid rise or instant yeast always rises far better than active dry). Also, it is possible you used a little too much flour. Depending on the humidity in your house, how dense the flour was when measured, etc. your dough may have been affected. Sorry they didn’t turn out as you had hoped!
    :) Annie

  • Tanya

    Hi Annie,

    I just bought some instant yeast and will give it a try again. I will also be careful to measure the flour more carefully. I live in a tropical country, so sometimes things are affected differently. I will update you on the 2nd try! Thanks! Tanya

  • Franzi

    just made these for tomorrow morning – they smell amazing… can’t wait to try them!

  • C. Sawyer

    I know this is an old post and I don’t know if you’ll go back and respond to comments… but I’ll try…:)
    I am just wondering how long the English Muffins last stored in an airtight container. My husband brings an egg sandwich to work every morning and I would like to use these instead of store-bought, but I’d need to make them on Sunday and then still have them be delicious on Friday morning. What to do think?

  • Anonymous

    In my experience homemade breads and such don’t keep fresh long on their own. I freeze after baking and they are basically like new when thawed.

  • Coby

    Excellent and easy! We just had these for breakfast and loved them!

  • Kristi

    So absolutely yummy! I used a mix of whole wheat flour and I do not have instant yeast so they are a little dense (probably due to either of those factors) but have great flavor. I am so excited to make a breakfast sandwich. Thanks for your inspiration!

  • Shelly

    Wow! Making another batch today to share with my friends, so delicious. I cannot believe the confidence you’ve given me to make things I would never dream to try before I found your blog!

  • Shelly

    Thomas who???? Never again!