Traditional English Muffins Recipe By Tasty

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EASY ENGLISH MUFFINS



Easy English Muffins image

This English muffin was inspired by one served at the Model Bakery, in Napa, CA. Theirs are fried in clarified butter. I didn't actually use their recipe, since I wanted to experiment with a simpler, faster method; but if it makes you feel any better, I did cook them in clarified butter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     English Muffin Recipes

Time 3h34m

Yield 6

Number Of Ingredients 8

1 ½ teaspoons active dry yeast, divided
2 cups all-purpose flour, divided, plus more for rolling
¾ cup warm water, divided
2 teaspoons vegetable oil
1 teaspoon kosher salt
1 egg white
2 tablespoons cornmeal, or as needed
¼ cup clarified butter (ghee)

Steps:

  • Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
  • Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
  • Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
  • Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 34.5 g, Cholesterol 21.9 mg, Fat 10.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 331.8 mg, Sugar 0.2 g

ENGLISH MUFFINS



English Muffins image

I've used this delicious recipe for about 29 years. They are very good... much better than any store-bought English Muffins I've ever had.

Provided by LindaPinda

Categories     Bread     Yeast Bread Recipes     English Muffin Recipes

Time 2h15m

Yield 18

Number Of Ingredients 7

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup melted shortening
6 cups all-purpose flour
1 teaspoon salt

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.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 34 g, Cholesterol 1.1 mg, Fat 3.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 136.2 mg, Sugar 2.1 g

TRADITIONAL ENGLISH MUFFINS RECIPE BY TASTY



Traditional English Muffins Recipe by Tasty image

Here's what you need: milk, water, sugar, fresh yeast, butter, flour, salt

Provided by Samira Rueda

Yield 6 servings

Number Of Ingredients 7

1 cup milk
⅓ cup water
1 tablespoon sugar
½ teaspoon fresh yeast
2 tablespoons butter, melted
3 cups flour
1 teaspoon salt

Steps:

  • Warm up the milk at 45°C, mix in the yeast, and set aside.
  • Combine flour, salt, water, sugar, and butter. Then, add the milk mixture to the flour bowl.
  • Knead dough until homogenous.
  • Rest for 1.5 hours at room temperature (or let rest overnight in the fridge).
  • Roll out dough and with a cookie cutter and cut circles to form English muffins. Let circles rise for 45 minutes.
  • Sprinkle with corn meal and cook on low heat, until golden brown on each side.
  • Serve warm, accompanied by jam and butter.
  • Enjoy!

Nutrition Facts : Calories 317 calories, Carbohydrate 57 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, Sugar 3 grams

TRADITIONAL ENGLISH MUFFINS



Traditional English Muffins image

Makes 8

Number Of Ingredients 10

2½ cups (318 grams) strong/bread flour
¾ cup (180 grams) warm whole milk (120°F/49°C to 125°F/52°C)
1 large egg (50 grams)
1 tablespoon (14 grams) unsalted butter, softened and cubed
1 tablespoon (12 grams) granulated sugar
2 teaspoons (4 grams) instant yeast
1 teaspoon (3 grams) kosher salt
1 teaspoon (5 grams) baking powder
¾ cup (112.5 grams) semolina flour
¼ cup (38 grams) polenta/cornmeal

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.

TRADITIONAL ENGLISH MUFFINS



Traditional English Muffins image

Our neighbors love these yeast treats I make. They tell me my muffins taste so much better than store-bought ones!

Provided by Taste of Home

Time 50m

Yield about 3 dozen.

Number Of Ingredients 7

2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
3 cups warm water (110° to 115°), divided
2 eggs, lightly beaten
2/3 cup honey
1 teaspoon salt
9 to 10 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast and sugar in 2 cups water. Beat in eggs, honey, salt, 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. On a floured surface, roll to 1/2-in. thickness. Cover and let stand for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets. , Bake at 375° for 8 minutes or until bottom is browned. Turn and bake 7 minutes longer or until second side is browned. Cool on wire racks. , To serve, split with a fork and toast.

Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 70mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

HOMEMADE ENGLISH MUFFINS RECIPE



Homemade English Muffins Recipe image

Make the most delicious English muffins and use this easy Homemade English Muffins Recipe to help you do so. You won't regret it! They're gorgeous toasted and served with butter which melts and seeps into all those wonderful textured, nooks and crannies. Quick and simple to make with a short proving time.

Provided by Julia

Categories     Breakfast     Brunch     Snack

Time 2h10m

Number Of Ingredients 10

2 1/2 cups strong white flour (bread flour)
2 teaspoon dried yeast (ensure that it is suitable or hand baking)
1 teaspoon salt
1 teaspoon sugar
1 tablespoon butter (softened and cut into small chunks)
1 egg (medium sized, beaten)
2/3 cup milk (warmed)
2 tablespoon semolina (or finely ground polenta for dusting the muffins)
1 tablespoon olive oil (greasing the bowl)
extra butter for the frying pan

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!

Nutrition Facts : ServingSize 1 English muffin, Calories 200 kcal, Carbohydrate 35 g, Protein 7 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 26 mg, Sodium 322 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g

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Traditional English Muffins Recipe By Tasty ENGLISH MUFFINS. I've used this delicious recipe for about 29 years. They are very good... much better than any store-bought English Muffins I've ever had. Provided by LindaPinda. Categories Bread Yeast Bread Recipes English Muffin Recipes. Time 2h15m. Yield 18. Number Of Ingredients 7. Ingredients; 1 cup milk: 2 …
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