Homemade Buttery English Muffins Recipes

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 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!

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.

HOMEMADE ENGLISH MUFFINS

Steps:

• In a small bowl take water 110 degrees add Yeast, Malt if using and Honey and whisk to combine, set aside for 15 to 20 minutes until foamy.
• Heat Milk to scalding, I did mine in the Microwave for approximately 1 min 20 seconds. Use your own judgement you don't want to burn the milk but you want to get it to a boiling stage that's why the microwave works better. Add Butter and allow to melt and cool down.
• Take Yeast mixture and add to your Stand Mixer with the dough hook attached, making sure to scrap anything at the bottom of the bowl out if not dissolved. Add 1/2 of the flour and mix very well, starting out slowly so as not to spray flour everywhere. Add your beaten egg and on medium beat the dough for 3 to 4 minutes. Add salt, Milk and Butter mixture and add 1 cup flour. Mix slowly until flour is absorbed and then beat on medium until your dough comes together 4 minutes at least -- if it is slightly stick that is fine, if its very sticky add Flour 1Tbsp at a time. You do not want a hard dough. Remove the dough hook and transfer to a large bowl cover with Plastic wrap and towel. Let rise for 1 hour or until doubled in volume in a warm non drafty area.
• Transfer dough to a lightly floured surface. Deflate dough and roll gently with the heel of the palm of your hand rolling forward into the dough catching some flour to make a very elastic dough. Shape into a ball and divide in half and than half again until you get to 10 large or 12 slightly smaller pieces. The most important part is to get them equal size, they will cook more evenly.
• Line a cookie sheet with parchment paper and sprinkle with an even amount of Cornmeal, not to cover but so that you can get it on the bottom of the English Muffin (I did both sides you chose what you like of course if you do both sides you will need more Cornmeal). Take your equal portions of the dough and roll as though you were making a dinner roll. Place on the cookie sheet and squish into the cornmeal with your palm -- they should be about 1/2 inch thick.
• Cover with a dry, clean towel and allow to double in volume.
• Meanwhile prep your Cast Iron Pan (I used a 12 inch pan), heat to medium low -- you don't want it at medium but medium low this is a slow process. You want to get a crisp on the bottom and top but you also want to cook the dough thru and thru. Add Clarified Butter to make a little layer on the bottom of the pan add your proofed Muffins being careful not to over crowd your pan or to deflate your precious little muffins, I used a very sharp metal spatula. Cook for 7 minutes on the first side and flip, cook for 6 more minutes. I am going to suggest you do what I did since this was my first time making them, I took one muffin and cooked it 7 on one side - if you are smelling something burning your pan is too hot. Flip and try 6 minutes on the second side - if you see its not getting browned adjust your heat according likewise if its smelling burnt lower it. Set this test Muffin to the side, remove your pan from the stove and allow muffin to cool. With a fork separate the muffin in half -- you don't want a doughy center. Adjust all times and temps accordingly. Bring your pan back to temp and repeat for all muffins. I will also suggest you do what I did and just take a paper towel and clean the Cast Iron after each set of your English Muffins. Re add your Clarified Butter and repeat till done. Transfer your cooked Muffins to a cooling rack. I couldn't wait for that first muffin -- but please don't use a knife to cut your muffin or squish it -- use the fork technique and open it gently.
• Lastly enjoy your accomplishment -- butter and jam or an egg sandwich. Freeze well.

HOMEMADE BUTTERY ENGLISH MUFFINS

Steps:

• Heat the milk and butter to blood temperature.
• Test a drop on your wrist-- it should feel barely warm.
• Beat in the egg.
• Dissolve the yeast in the milk mixture.
• Measure the flour into a bowl and stir in the salt.
• Make a well in the middle and pour in the milk mixture.
• Mix well.
• Turn out the dough and knead it until it is smooth and elastic, about 10 minutes.
• Put the dough back into a clean, oiled bowl and turn it over (so it is coated in the oil.) Cover it with a damp teatowel and let it rise for about 2 hours, until doubled in volume.
• Punch it down, then turn it out and roll it into a cylinder, about 1 1/2" in diameter.
• Cut it into 16 equal slices.
• They should be 1/2" thick; flatten them slightly if required.
• Arrange these on an oiled cookie sheet or on waxed paper.
• Cover them with the damp towel and let rise another 2 hours, until doubled in size again.
• Bake them in a heavy, ungreased, cast iron skillet at a temperature just slightly lower than for pancakes.
• (Medium-low heat.) They should be lightly browned.
• Turn them once, and bake the other side.
• Each side should take 3 to 5 minutes.
• To serve the muffins, they should be split and toasted.
• (They will be just barely cooked in the middle otherwise.) These can also be made in a bread machine on the dough cycle.
• Put the wet ingredients in first, and follow with the dry ingredients.
• Run the dough cycle.
• Let rise for the first time, then follow the instructions above from that point, step ten.

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!

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.