Hello, I have one of my greatest accomplishments to share with you today, homemade English Muffins.
I am not really sure why I have hesitated so long before making these, all I can say is that I wish I hadn’t. Since these homemade English Muffins are a world away from their shop bought counterparts.
While I have eaten plenty of supermarket muffins in the past, I have always found them a bit heavy and dense and although they’ve been eaten and enjoyed I honestly couldn’t go back now, homemade is the way to go!
They say that Breakfast is THE most important meal of the day, a couple of these English Muffins will certainly keep you going until lunchtime.
Although we very rarely have tea as a meal anymore, these would be absolutely perfect. A big plate piled high with warm, homemade English Muffins, butter, pots of jam, sliced bananas and a large glass of milk. A scene straight out of an Enid Blyton book!
I honestly cannot encourage you enough to make these English Muffins. The reward for effort put in is ridiculously good. These don’t require baking either. Just an iron skillet/griddle, if you own one, otherwise a heavy based frying pan will be fine.
A couple of tips:
The dough is quite sticky, but not unmanageable, as long as you dust your working surface well, with flour and polenta (cornmeal) and keep the dough moving whilst rolling out.
No fat needs to be added to the griddle. Just follow the method and your English Muffins will be fantastic!
Recipe : Makes 12-14 English Muffins
350g/12oz Plain White Flour – plus extra for dusting
7g/1 sachet Active Dried Yeast
7g/ 1/4oz Salt
1 Large Egg – I use free range
200ml/7 fl oz Milk – whole or semi skimmed
7g/ 1/4oz Unsalted Butter
2-3 Tbsp Cornmeal/Polenta for dusting
Making The Muffin Dough
Using a stand mixer with a dough hook attachment or a bread maker,
Lightly whisk the egg into the milk. Pour into the bowl of your chosen machine.
Add the yeast and honey. Mix using clean fingers.
Then add the flour on top of the liquid.
Add the salt and butter.
If using a bread maker set the machine to dough cycle. Press start.
If using a stand mixer, mix on a low speed until all the ingredients have combined, then continue mixing for 5 minutes on a medium speed. Stop the machine, remove any dough from the dough hook and place back into the bowl. Cover the bowl with a clean, damp cloth and leave until the dough has doubled in size – approx. 1 hour.
When the dough cycle has finished, re-start your bread maker on the dough cycle and allow to mix for 2 minutes.
With a stand mixer, remove the cloth, mix with the dough hook for 2 minutes.
While the dough is proving dust 2 baking sheets with a 50/50 mix of flour and cornmeal (polenta is the same thing!).
Cutting Out The English Muffins
Prepare the work top by dusting with the same flour/cornmeal mixture. Keep some to the side to use whilst working/rolling the dough.
I used a 2.5″ cutter for my English Muffins.
You can bring together the remnants of dough, left from cutting out the discs, knead back together and re-roll.
Cover the baking sheets with a dry tea towel and leave the dough to rise, until doubled in size.
Cooking The Muffins
Preheat your griddle/heavy based pan on the hob, over a medium heat.
You will actually see the English Muffins rise in the pan, before your very eyes. Our children were captivated! I used a palette knife to flip the muffins over.
They are cooked when they are well risen and set (you can pick one up and the sides hold their shape), both top and bottom should be golden brown and they will sound hollow when rapped with you knuckle.
Remove from the griddle.
These first 4 English Muffins were cooled for 5 minutes and then eaten straight away. Unbelieveably good.
Cook the rest of the muffins in the same way.
Tasty Homemade Food
The joys of being a food blogger, these muffins lasted 5 minutes whilst I photographed them and then they were snaffled away to be eaten!!
If you have never baked bread or cooked with yeast before, these English Muffins are the perfect starting point. No worrying if it is too early to open the oven door and take a peek, the cooking happens right before your very eyes. And if you are unsure if they are cooked through, remove one, cut through with a bread knife and check. What could be easier and more tasty?
I can guarantee massive smiles all round when you serve up a big plate of warm, delicious, English Muffins.
These muffins will keep for a couple of days in a bread bin and are delicious, split and toasted. They can also be placed in a freezer bag, once absolutely cold and kept in the freezer for a month.
The gorgeous board that I’ve displayed the English Muffins on is from House of Frazer, that I picked up in the sale!
Have you put off making something, presuming it will be really hard, only to be surprised when you’ve taken the plunge and made it??
If you enjoyed making these English Muffins recipe you may also want to try other easy bread recipes:
Please let me know if you make these, I love hearing from you?