The EASIEST English Muffins EVER! You’ll Think They Are Store Bought!
Today Kevin is teaching you how to make ENGLISH MUFFINS! These are so easy you will never buy them from the store again!
Recipe:
1 ¼ cup warm water
1 Tbsp. Sugar
1 Tsp. Yeast
2 Tbsp. Melted Butter or Oil
2 ¾ Cups flour (Plus a little extra)
1 tsp. Salt
Cornmeal for dusting
Mix warm water and sugar in a large bowl and sprinkle yeast
on top. Let rest, covered, for 10 minutes.
Add oil and salt to mixture and then add in the flour until it is only
slightly sticky.
Put dough on floured surface and knead for 3-4 minutes. Add flour
if necessary to stop dough from sticking to kneading surface.
Put the dough into an oiled bowl and cover with a towel until the
dough has double in size. About 1 hour.
Knead the dough a couple times and then divide into 10 equalish
balls.
Sprinkle corn meal on a piece of parchment paper and place the dough
balls on top. Flatten each ball to about 1inch tall. Cover and let rest for
20 more minutes.
Heat a frying pan on low heat and lightly oil. Place as many of the
muffins in the pan as you can and cook for about 8 minutes or until brown
on the bottom. Flip and cook another 5 minutes or until done.
Repeat with remaining dough balls.
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ENGLISH MUFFIN Recipe -- How to Bake BREAD Without an Oven
Did you know that you don't need an oven to make English muffins? ???? Here's how you do it. ????
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English Muffins - adapted from Peter Reinhart's
2 1/4 C. all-purpose flour
1/2 T. sugar
3/4 t. salt
1 1/4 t. instant yeast
1 T. butter
3/4-1 C. instant buttermilk, 4 T. buttermilk powder + 1 C. water
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How to make Proper Traditional Authentic English Muffins
This recipe for traditional English breakfast muffins is easy and produces a super light, fluffy, and flavourful muffin. Learn how to shape the English muffins the traditional way!
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In my mind muffins would have been baked on the hot plate on top of a Rayburn, Aga, or perhaps a griddle over an open fire / coals. So I doubt that these would have been cut using a pastry cutter. I believe they would have been rolled as small bread (rolls) and baked over direct heat, using a cast iron pan or some kind of griddle. I am guessing these predated traditional oven-baked bread as we know it.
To get a really good rise from your muffin and avoid pinching the edge of the dough, steer clear of using a pastry cutter. Roll the dough into small rolls, about 100g each and proof them as if for burger buns. When they are well proofed you can dip them in the semolina flour and then griddle them. Let me know in the comments if you have any questions!
I like a deep muffin so prefer to use a combination of a cast iron pan on the hob, and placing the pan in the oven. This gives me an even cook and ensures the middle outside is cooked and doesn’t end up with an all too common raw ring around the middle.
Many people say these were originally opened with a fork to give a textured surface. I am not sure if this is true but it does give a magnificent crumb once toasted.
The dough benefits from a bulk-proof overnight in the fridge which gives the bread some complexity in flavour. Traditionally milk wouldn’t have been used but does give a super soft crumb and help with freshness.
This recipe makes just under 900g of dough. I like to weigh the dough after the first proof and then divide it by 9. This makes for a good size muffin and they all fit on my large baking tray together to proof.
Make a big batch and after they have cooled to room temp you can keep them in the freezer.
I am using 13.2% protein flour. You can use flour with a lower protein content or a mixture of flour to get different results. Just remember that the consistency of the dough will change depending on your choice of flour. This is not an issue but something to recognise as you are working with the dough. Understanding your ingredients and how they perform will help with future bakes!
Recipe:
Oven temp: 175c on bake mode
500g White flour
375g Milk 3.5%
8g sachet of instant yeast
10g of sea salt
Total dough weight: 893g
How to Make English Muffins | No Oven Needed | Bigger Bolder Baking
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Professional Baker Teaches You How To Make ENGLISH MUFFINS!
Chef Anna Olson demonstrates how to make her delicious English Muffins recipe and her Eggs Beneict with Avocado Hollandaise recipe! Follow along with the recipes below and you'll enjoying these breakfast classics in no time flat!
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Recipe
Makes 16 muffins
Ingredients
Starter:
2 cups (500 mL) lukewarm water
2 2/3 cups (400 g) bread flour
1 ¼ tsp (5 g) dry instant yeast
1 tsp (6 g) honey
Dough:
4 cups (600 g) bread flour
2 Tbsp (30 g) unsalted butter, at room temperature
1 ¼ cup (310 mL) lukewarm water
1cup + 2 Tbsp (300 g) starter
2 ¼ tsp (1 pkg) (8 g) instant dry yeast
1 Tbsp (15 g) salt
1 Tbsp (12 g) sugar
cornmeal, for sprinkling
Directions
1. Prepare the starter 12 to 24 hours ahead of making the dough. In a mixing bowl, stir the water, flour, yeast and honey together using a wooden spoon until blended (the mixture will be soft and stretchy). Cover (leave lots of space for the bubbles to grow) and leave on the counter to rise for a day. It will make more than you need for this recipe, but once the muffins are made, you can add more flour & water and keep the starter going – it will improve over time (and needs feeding every other day) and should be stored in the fridge after the first 2 days.
2. For the dough, place the flour in the bowl of a stand mixer fitted with the hook attachment and add the butter. Use a pastry cutter to work in the butter by hand, until pieces of butter are no longer visible.
3. Add the water, starter, yeast, salt and sugar and mix the dough on low speed until blended and continue to mix on low speed for about 5 minutes, until the dough is smooth and elastic. Place the dough in a bowl, cover the bowl with plastic wrap and let it sit on the counter for about an hour, until doubled in size.
4. Turn the dough out onto a lightly floured work surface and roll it out with a rolling pin (sprinkling with flour as needed) to just over ½-inch (12 mm) thick. Use a 3 ¼- 3 ½ -inch (8 - 8.5cm) round cookie cutter to cut out circles. Sprinkle a parchment-lined baking tray with cornmeal and place the muffins on the tray. Sprinkle the tops of the muffins with cornmeal, cover with a tea towel and let rest 20 minutes.
5. Preheat the oven to 400 F (200 C). Heat a griddle pan over medium high heat and grease lightly. Griddle the muffins (don’t overcrowd the pan – you may have to do this in batches) 2 minutes on each side, until browned. Once all the muffins are griddled, bake them for about 10 minutes, until browned a little further. Cool the muffins for at least 30 minutes before enjoying.
The muffins can be enjoyed the day they are made, or they can be toasted the next day. To serve, use a fork to split the muffin in half before toasting.
Eggs Benedict with Avocado Hollandaise
Serves 4
Ingredients
Avocado “Hollandaise:
1 ripe avocado
½ cup (125 mL) water
½ cup (125 mL) Greek Yoghurt
¼ cup (60 mL) vegetable oil
2 Tbsp (30 mL) lime juice
salt & pepper to taste
Eggs & Assembly:
4 English Muffins, split and toasted
8 slices ripe tomatoes
1 Tbsp (15 mL) white vinegar
8 eggs
2 Tbsp (15 mL) chopped fresh chives
salt & pepper
1. For the “hollandaise”, puree the avocado with the water, yoghurt, oil and lime juice in a blender on high speed until creamy and smooth. Season to taste and set aside until ready to serve (only chill if making ahead of time.)
2. Arrange the toasted English muffins (buttered, if you wish) on a baking tray lined with parchment paper and place a tomato slice on each. Hold the tray in a 300 F (150 C) oven to keep warm while preparing the eggs.
3. For the poached eggs, bring a medium saucepan filled with water to just below a simmer (you should see bubbles forming at the bottom of the pot, but not breaking the surface of the water). Add the vinegar. Break an egg, one at a time, into a small dish. Give the water a stir to create a swirling motion and then drop the egg in close to the centre of the pot – the swirling motion will help shape the poached egg nicely. You can add up to 4 eggs in one poaching session, but add them one at a time. Poach the eggs to the desired doneness (2 to 4 minutes) and lift them out with a slotted spoon and place each onto an English muffin. Put the tray back in the oven to keep warm while finishing the eggs.
4. To serve, arrange 2 muffins on each plate and spoon the avocado “hollandaise” overtop. Sprinkle the dish with chives and a little salt & pepper and serve immediately.
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5 Ingredient No-Knead ENGLISH MUFFINS | The Easiest way to make English Muffins
Easy English Muffin Recipe - How to make english muffins at home!
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Detailed English Muffin Recipe:
Easy English Muffins Recipe:
- ½ cup (120g) water
- ½ cup (120g) whole milk
- 2 tsp (7g) active dry yeast
- 2½ cups (350g) all-purpose flour
- 1 tsp (5g) salt
Enjoy!
♥
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
01:00 First Method to make English Muffins
01:43 Second Method to make English Muffins
05:04 Shape the English Muffins
06:10 Cook the English Muffins
06:50 How to serve English Muffins