English Muffins Recipes

ENGLISH MUFFINS

Steps:

• Make the dough.
• Whisk the flour, sugar, yeast and salt in the bowl of a stand mixer. Add the egg but don't stir it in yet.
• Heat the milk and coconut oil in a saucepan until a thermometer reads 110 degrees F. (If the milk is too hot when you add it to the flour mixture, it will kill the yeast.)
• Pour the milk mixture into the flour mixture. Avoid pouring it directly on the egg-you don't want the hot milk to cook it.
• Using the dough hook, mix on medium speed until the dough comes together and starts to pull away from the sides of the bowl, 3 to 4 minutes. Scrape down the sides with a rubber spatula, if needed. The dough will look a little irregular in texture.
• Knead the dough.
• Turn out the dough onto a lightly floured surface and knead until smooth, soft and elastic, 3 to 4 minutes. Shape into a ball and place in a large bowl lightly oiled with coconut oil; rub the top of the dough with a little more coconut oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
• Form the muffins.
• Sprinkle 2 baking sheets with cornmeal and set aside. After the dough rises, punch it down and divide into 16 equal pieces. Roll each piece into a ball, then flatten into a 3-inch disk. Place the disks on the baking sheets.
• Cook the muffins.
• Heat a 12-inch cast-iron skillet over medium heat. Coat the skillet with cooking spray and liberally sprinkle with cornmeal. Working in batches, cook the muffins until they are deep golden brown, 5 to 9 minutes per side. If they start to rise in a domed fashion, flatten them with a spatula. Let the English muffins cool completely, then split open, toast and serve with butter and jam.

ENGLISH MUFFINS

Steps:

• Gently warm the milk in a pan till lukewarm or body temperature, 37ºC. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth.
• Melt the shortening or lard, then in a large bowl, mix the yeast mixture, flour, shortening or lard and a pinch of sea salt into a soft dough. Add a little extra milk or flour, if needed.
• Knead until smooth and elastic. Transfer to a greased bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size.
• Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a round cutter or thin drinking glass, cut out circles of 5 to 8cm.
• Lightly sprinkle a piece of baking parchment with extra flour, or polenta (if using). Transfer the muffins to the paper and sprinkle over a little more flour or polenta. Cover with a tea towel and leave in a warm place for 45 minutes to 1 hour to rise.
• When ready to cook, preheat the oven to 170ºC/gas 3 and heat a heavy non-stick pan over a medium heat.
• Brown the muffins in the pan, in batches, for a few minutes each side, then turn the heat to low and cook for 10 minutes. Transfer to a baking tray and finish with 5 minutes in the oven, or until cooked through.
• Cool slightly on a wire rack then split open and spread with melted butter, or keep in an airtight tin, to split and toast as needed.

EASY HOMEMADE ENGLISH MUFFIN RECIPE

Steps:

• Add yeast to warm water and allow to sit.
• Warm milk and dissolve sugar in it. Set aside to cool.
• Put 3 cups of flour, salt, butter, egg, yeast mix and milk mix and beat until smooth.
• Add remaining flour 1/2 cup at a time until a soft dough forms.
• Knead for 5 minutes in mixer or 10 minutes by hand.
• Place dough in a oiled bowl cover and let rise until doubled.
• Line 2 cookie sheets with wax paper and dust each with corn meal.
• Punch down risen dough; divide into 18 pieces.
• Roll each into a ball and gently press down to a 3" diameter.
• Place each on the wax paper and dust tops with corn meal as well.
• Cover and allow to rise for 30 minutes.
• Preheat oven to 200.
• Grease and heat griddle over medium low heat.
• Cook muffins about 10 minutes each side until golden brown.
• Transfer cooked muffins to oven to keep warm.
• Allow to cool completely before storing.
• Use a fork to gently pry muffins open before using.

WONDERFUL ENGLISH MUFFINS

Steps:

• Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough., Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes., Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.

ENGLISH MUFFINS FROM SCRATCH

Steps:

• Place milk in the bowl of your stand mixer fitted with the paddle attachment and sprinkle yeast over top. Let sit for 10 minutes to activate and then add the butter, salt, sugar, egg, and flour.
• Mix on low until the flour is incorporated and then switch to medium and beat for 5 minutes. The dough will be very soft and sticky.
• Oil a large bowl and then scrape dough out into it, cover, and let rise for about 2 hours.
• Oil your hands (to prevent the dough from sticking) pinch pieces of dough off (2 oz, if you have a kitchen scale or about the size of the center of your palm), form a ball, and place on a (cooled) griddle pan or in a large saute pan that is generously dusted with cornmeal.
• Put the remainder on a baking sheet dusted with cornmeal, or if you have another large saute pan, prep a second pan.
• Let rest for 20 minutes.
• Turn burner to medium low and cook until golden brown, about 10 -12 minutes on the first side and 8-10 min on the second side. (If they brown too quickly, reduce the heat.)
• Heat 2nd pan and cook or carefully transfer the rest from the baking sheet so as not to deflate them and cook until done.
• Let cool completely on a rack before splitting open with a fork.

HOMEMADE ENGLISH MUFFINS RECIPE

Steps:

• In a medium bowl, add the flour, yeast, and salt. Mix briefly.
• In a separate jug, add the milk, water, and butter. Pop it into the microwave for 15-30 seconds or until it's lukewarm and the butter has melted. Take care not to let it get too hot.
• Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky. (NOTE: See the video about holding back liquid until you get the right consistency of dough).
• Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours)
• The next morning, the dough will have doubled in size. Turn it out onto a floured surface. Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.
• After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly under an inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)
• Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.
• Cover the muffins with plastic wrap and a tea towel and let them rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little. Proceed to cook!

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 ENGLISH MUFFINS

Steps:

• In to a bowl, pour in the water.Add the sugar ,salt and yeast and combine them together until the ingredients get dissolved in water.Now add the flour.Stir and combine them together using a wooden spoon until they form into shaggy mass of dough.Transfer the english muffin dough onto clean work surface and knead the dough for around 8-10 minutes or until the dough form a smooth and elastic dough.
• Now cover the dough with a bowl and leave it on the counter to rise for 45 minutes.
• After 45 minutes of proofing, the dough will show slight rise.Now degas the dough.And then divide the dough into 12 equal pieces.I shaped the dough into a log and divided them into equal pieces.If you want to be more precise on the measurements, each of them should around 64g each.
• Shape the dough. Roll each piece of dough into a ball then flatten the ball into a disk.
• Place the disks of dough on baking sheets that has been sprinkled with cornmeal. Sprinkle more cornmeal over the top and cover them with a lint-free towel or plastic film. Let the dough rise in a warm draft-free area for 1 hour, until doubled in size.We need our dough disks to get really puffy.After one hour of final rising our english muffin dough is ready to get baked.
• Transfer each of the english muffins on to the preheated skillet.I preheated the skillet with some water on the pan for about four minutes prior to cooking.This ensures the skillet is properly hot while we bake the english muffins.
• Cook the muffins for 5-6 minutes on one side.Allow an inch or so of space between muffins and do not crowd the pan. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes.
• Flip and cook 5 to 6 minutes on the other sideFlip the muffins and cook the other side until golden brown, 5 to 6 minutes.Transfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked.
• Let the muffins cool completely before slicing or the centers will appear doughy. Once cooled, use a fork to split them open. You can toast them in a toaster or toaster oven and serve them with your choice of toppings.

HOMEMADE ENGLISH MUFFINS RECIPE

Steps:

• Measure the bread flour into the bowl. Add in all the other ingredients apart from the semolina which is for dusting the muffins before they're cooked.
• Mix this together until it forms a soft dough. Tip this out onto the work surface and begin to knead it.
• Knead the dough for between 5 - 10 minutes until it forms a smooth and stretchy dough.
• Grease a clean bowl with olive oil and pop the kneaded dough into it to rise. Cover with a clean tea-towel and put it somewhere that's not in direct sunlight or cool draughts.
• Leave to double in size, this should take about an hour.
• Sprinkle half of the semolina out onto a baking tray. Divide the dough into 8 roughly equal sized pieces and shape them into balls. Place them on the baking tray and cover with a tea towel and leave to rise for about 30 minutes.
• At the end of that time, dust the tops of the balls with the remaining semolina and warm your non-stick frying pan on a medium to low heat. Add some butter to the pan until is sizzles.
• Place a ball of dough into the pan and let it cook for about 5 minutes. If your pan is large enough you can fit in more pieces of dough.
• At the end of this time, turn the muffins over, they should be golden brown coloured, and cook the other side for a further 5 minutes.
• Pre-heat the oven to 160C Fan/180C/350F
• When all the muffins have been cooked in the frying pan place them on a baking tray. Pop this into the oven and cook for a further 5 minutes. This ensures that the muffins are cooked through.
• Place them on a cooling rack and leave for about an hour before trying one.
• Your English muffins are now ready. Now search out the butter and try one!

TRADITIONAL ENGLISH MUFFINS

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, warm milk, egg, butter, sugar, yeast, salt, and baking powder at low speed until combined. Switch to the dough hook attachment. With mixer on medium-low speed, beat until smooth and elastic, about 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in refrigerator overnight. (Alternatively, cover and let rise in a warm, draft-free place [75°F/24°C] until doubled in size, about 1 hour.)
• In a small bowl, whisk together semolina flour and cornmeal. Sprinkle a layer of semolina mixture over a well-seasoned cast-iron griddle. Line a rimmed baking sheet with parchment paper. Sprinkle semolina mixture over prepared baking sheet. Butter 8 (3¾x1-inch) English muffin rings. For a small, single-burner griddle, place 4 rings on griddle; set aside remaining 4 rings. For a large, double-burner griddle, place all 8 rings on griddle.
• Let dough come to room temperature. On a lightly floured surface, divide dough into 8 equal portions. Shape each portion into a ball, and roll each ball into a 3½-inch disk. Place 1 disk in each prepared muffin ring. Sprinkle tops lightly with semolina mixture. Cover loosely with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) for 20 minutes.
• Preheat oven to 350°F (180°C).
• Place griddle on stove, and heat over medium-low heat, allowing muffins to come to temperature with pan. Cook, moving pan around occasionally for even heat, until muffins are golden brown on bottom, 5 to 7 minutes. Turn muffins, and remove rings; cook until golden brown on both sides and an instant-read thermometer inserted in center registers 190°F (88°C), about 5 minutes more. If muffins register below 190°F (88°C) but are golden brown, place on prepared baking sheet, and cover with foil.
• Bake for 5 to 10 minutes. Let cool completely on a wire rack. If using a single-burner griddle, remove pan from heat, and allow to return to room temperature. Wipe pan clean, and sprinkle with remaining semolina mixture. Place remaining 4 muffins on griddle.
• Place griddle on stove, and heat over medium-low heat, allowing muffins to come to temperature with pan. Repeat procedure as directed. Store in an airtight container for up to 5 days.

ENGLISH MUFFINS

Steps:

• In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
• Preheat the griddle to 300 degrees F.
• Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

ENGLISH MUFFINS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.