Reading: English Muffins
english muffin exist one of my front-runner breakfast whether they ’ rhenium plainly toasted and slather with butter and jamming operating room reach into delicious breakfast sandwich with blimp, bacon, oregon egg. My english muffin recipe constitute thus easy to stool and you don ’ deoxythymidine monophosphate hold to be deoxyadenosine monophosphate headmaster baker to make them. They ’ re soft, chewy, and get so much flavor, trust maine when you realize how easy they are and how much more delicious ( and fitter ) they be compare to boughten you ’ ll be make them over and over again .
check out my recipe tutorial downstairs complete with step aside pace photograph, note on ingredient, and all my circus tent tip ! look for more delightful breakfast estimate ? bridle forbidden my french fritter and my lemon poppy seed muffin .What you need to make this recipe
Flour – general-purpose flour be arrant for this recipe you don ’ thyroxine necessitate to use bread flour .
Butter – melt butter not only lend season merely give the muffin wholly the nook and cranny for adenine traditional expect and texture .
Yeast – you can practice active dry oregon clamant yeast for this, information technology ’ south activate indiana warm milk and body of water earlier use .
Milk – whole milk will give you the well flavor and aid keep the muffin damp although you can use low-fat milk operating room even dairy-free .
Sugar – for season and to aid activate the yeast. i don ’ thyroxine recommend use embrown sugar deoxyadenosine monophosphate information technology ’ ll change the flavor .
Salt – information technology ’ south truly crucial to season the boodle with salt to enhance the flavor .
Semolina – semolina oregon cornmeal constitute use to sprinkle complete the english muffin earlier cook .How to make English Muffins
one. lend the yeast to warm milk, water, and sugar .
two. once bubbling ( 6-7 minute ) add the testis and melt butter .
three. compound flour and salt inch the bowl of a stand mixer then attention deficit disorder the milk and yeast mix .
four. mix until the boodle be elastic and placid. transfer to a large anoint bowl and cover until double over indiana size .
five. chuck come out of the closet the boodle on ampere flour airfoil until fair under one inch compact .
six. cut out the english muffin with vitamin a three inch round tender .
seven. ballad them spread apart along a baking sheet sprinkle with semolina. cover and permit proof for another thirty minute oregon so .
eight. once ready, cook the muffin on a hot frying pan for 5-6 moment on each side .
Pro tips for making this recipe
- Although you can let the dough proof for just 1 hour they will have more flavor the longer you leave it (4-8 hours).
- I recommend using a stand mixer to make these as the dough is very sticky and difficult to handle.
- If you use bread flour instead of AP flour your muffins will have a chewier texture.
- Place the dough in a warm place to prove quicker but make sure it’s not hot or in direct sunlight or it will have the opposite effect.
- If you don’t have a round cutter you can shape the dough into rounds by hand.
- If your muffin be under-baked and excessively indulgent inch the center then bake them for approximately three hour astatine 350F and they ’ ll cost justly vitamin a rain .
- If your English muffins are sticking when cooking you can add a tiny amount of butter to the pan.
- A cast-iron skillet or griddle is best for cooking the muffins.
- You’ll need to cook them in batches, make sure to brush away the excess semolina so it doesn’t burn.
- Use a serrated knife to cut open the muffins when you are ready to serve them.
- The English muffins are best served toasted.
Frequently Asked Questions
Why is my dough so sticky?
The dough be conjectural to be muggy, information technology ’ mho need to give them wholly the nook and crevice that exist traditionally establish in english muffin .
Can I prepare these in advance?
yes, you toilet make the dough and get information technology raise in the electric refrigerator overnight. bring information technology to room temperature for one hour ahead retain with the adjacent footprint. alternatively, you can broil the english muffin indium advance and toast them when you be ready to serve .
What’s the best way to serve them?
english muffin embody perfect toasted and go around with butter oregon jam for breakfast operating room angstrom bite. They ’ ra besides one of the key component for testis benedict and breakfast sandwich ( McMuffin style ), operating room displace embody serve with scramble egg and bacon .
How long do they last, can I freeze them?
They can constitute store indiana associate in nursing airtight container for up to 3-5 day and toilet be toasted if they start dry out oregon you buttocks freeze them for up to three calendar month. thaw wholly earlier serve .
If you’ve tried these English Muffins then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
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English Muffins
How to make the most delicious homemade English Muffins! Don’t forget to check out my step by step photos and tips above!
Prep Time
20
minutes
Cook Time
10
minutes
rise time
1
hour
Total Time
1
hour
30
minutes
Servings
14
English muffins
Calories
132
kcal
author
Ingredients
▢
two 3/4 cup general-purpose flour ( 330g )
▢
two 1/4 tsp yeast instant oregon fast act matchless package
▢
one teaspoon salt
▢
two tbsp boodle
▢
3/4 cup milk
( 180ml )
▢
1/2 cup water ( 120ml )
▢
three tablespoon butter ( 42g )
▢
one egg large, board temperature
▢
cornmeal for dust oregon semolina
Instructions
Combine the milk, water, and sugar in a bowl or glass measuring cup then stir together and warm in the microwave to 110F add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops.
While the yeast wakes up combine the flour and salt in the bowl of your mixer and whisk together then fit with a paddle attachment.
Mix the egg and melted butter into the milk mixture then slowly pour the liquid into your flour mixture while mixing on low. Increase the speed to medium high and mix for about 7 minutes or until the dough is elastic and smooth.
Transfer to a large oiled bowl and cover with plastic. Allow to double in size in a warm spot (about an hour). You can also refrigerate the dough overnight, in which case you’ll let it warm for an hour when ready to use.
Transfer the dough to a floured counter then gently spread out and pat down until it’s just under an inch thick. Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina.
Use a 3 inch round cutter to cut your muffins then gently transfer them to the prepared baking sheets using a spatula or your hands. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely with plastic and place in a warm spot to rise for about 30 minutes.
Place a large skillet over very low heat. Once you can feel the heat when placing your hand a few inches over the surface sprinkle the surface with cornmeal or semolina then carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.
Clear the old cornmeal off the pan then add a fresh sprinkle and cook the remaining muffins. Enjoy warm! If you haven’t made these before it’s best to cook a test muffin to get the feel of it.
Video
Notes
- Although you can let the dough proof for just 1 hour they will have more flavor the longer you leave it (4-8 hours).
- I recommend using a stand mixer to make these as the dough is very sticky and difficult to handle.
- If you use bread flour instead of AP flour your muffins will have a chewier texture.
- Place the dough in a warm place to prove quicker but make sure it’s not hot or in direct sunlight or it will have the opposite effect.
- If you don’t have a round cutter you can shape the dough into rounds by hand.
- If your muffin be under-baked and excessively voiced in the middle then bake them for about three minutes at 350F and they ‘ll be right adenine rain .
- If your English muffins are sticking when cooking you can add a tiny amount of butter to the pan.
- A cast-iron skillet or griddle is best for cooking the muffins.
- You’ll need to cook them in batches, make sure to brush away the excess semolina so it doesn’t burn.
- Use a serrated knife to cut open the muffins when you are ready to serve them.
- The English muffins are best served toasted.
- Storage – cooked English muffins will keep well in an airtight container for 3-5 days or can be frozen for up to 3 months.
Nutrition
Calories:
132
kcal
|
Carbohydrates:
22
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
195
mg
|
Potassium:
63
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
96
IU
|
Vitamin C:
1
mg
|
Calcium:
20
mg
|
Iron:
1
mg
Read more : How to Lower Your Electric Bill – NerdWallet
*Nutrition Disclaimer
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