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Friday, 1 August 2025

English Muffin

Here's a classic English Muffin recipe that gives you those perfect nooks and crannies for butter and jam:


Homemade English Muffins

🧈 Ingredients:

  • 1 cup (240 ml) whole milk (warm, about 110°F / 43°C)
  • 2 tbsp (28 g) unsalted butter, melted
  • 1 tbsp (13 g) sugar
  • 1 ¼ tsp (4 g) salt
  • 1 large egg
  • 3 cups (375 g) all-purpose flour
  • 2 tsp (6 g) instant yeast
  • Cornmeal, for dusting

🛠 Tools:

  • Mixing bowl
  • Stand mixer (optional, for kneading)
  • Cast iron skillet or griddle
  • Baking sheet
  • Ring molds (optional, for shape)
  • Spatula

🥣 Instructions:

  1. Make the Dough
    In a large bowl, whisk together the warm milk, melted butter, sugar, salt, and egg.
    Add flour and instant yeast. Mix until a sticky dough forms.

  2. Knead
    Knead by hand (8–10 minutes) or with a stand mixer (5–6 minutes) until smooth and slightly tacky, but not sticky.

  3. First Rise
    Place dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place until doubled in size (about 1 to 1.5 hours).

  4. Shape
    Turn dough out onto a lightly floured surface. Roll it out to about ¾ inch (2 cm) thick.
    Cut into rounds (3 to 4 inches wide) using a biscuit cutter or drinking glass. Sprinkle a baking sheet with cornmeal and place the rounds on it. Dust tops with more cornmeal.

  5. Second Rise
    Cover rounds loosely and let rise for another 30–40 minutes.

  6. Cook on Stovetop
    Preheat a dry skillet or griddle over medium-low heat. Carefully place muffins onto the hot surface and cook 5–7 minutes per side, until golden brown and cooked through.
    (You can finish them in a 350°F oven for 5–10 minutes if they’re browning too fast.)

  7. Cool & Fork-Split
    Let cool on a wire rack. To open them properly, use a fork around the edges to split—this keeps the signature nooks and crannies.



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