English Muffins full of Nooks and Crannies
My English muffins recipe totally delivers when it comes to getting those perfect nooks and crannies (no kneading and no special tools required)! This recipe is simple and quick to make (for a yeast dough, anyway!), and is a perfect easy breakfast option!
Recipe:
Ingredients
½ cup water (118ml)
½ cup milk (118ml)
2 ½ teaspoons active dry yeast
2 Tablespoons granulated sugar (25g)
¾ teaspoon salt
3 Tablespoons unsalted butter, melted
1 large egg, lightly beaten, room temperature preferred
2 cups all-purpose or bread flour (250g)
3 Tablespoons unsalted butter
2 Tablespoons cornmeal
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Instructions
00:00 Introduction
00:29 Combine water and milk in a heat-proof dish (I use my Pyrex measuring cup) and heat until temperature is between 105-115F (40-46C) (make sure to stir before checking the temperature).
00:58 Pour into a large mixing bowl and add yeast and a teaspoon of your sugar. Stir and let sit until foamy, approximately 5-10 minutes.
01:17 Once yeast is foamy, add remaining sugar, salt, melted butter, egg, and flour. Stir until completely combined.
01:50 Cover and place in a warm, draft-free place to rise for 30 minutes.
01:59 Once dough has risen, preheat oven to 350F and dust a baking sheet with cornmeal. Set aside.
02:20 Meanwhile, Place a skillet over medium heat and melt ½ Tablespoon of butter.
02:35 Once butter is melted and skillet is warm, place two english muffin rings on the pan (if using) and portion approximately ⅓ of the batter into the center of the ring (batter will deflate and be similar to a sticky pancake batter). Use the back of a spoon to nudge the batter gently towards the edges of the ring so it is evenly distributed.
03:34 Cook until golden brown (about 45-60 seconds) then remove the ring and carefully flip. Cook until golden brown on the other side and then remove to cornmeal-dusted baking sheet.
04:08 Repeat until you have cooked all of your batter, spacing english muffins at least 2” apart.
04:18 Transfer baking sheet to oven and cook 10-15 minutes or until internal temperature reaches 205F (96C). Allow to cool then use the tines of a fork (don’t use a knife) to split open each muffin.
Recipe Notes:
Storing: Store English muffins in an airtight container at room temperature for 3-5 days.
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Off Grid Cooking: English Muffins
We introduce you to our flat top by preparing a batch of fabulous English Muffins. We take you step by step through the whole process of how to cook them on a griddle, fry pan, cast iron skillet, or whatever other flat surface cooking implement you might use off grid. The link to the recipe is below.
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Recipe link:
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FOOLPROOF ENGLISH MUFFIN RECIPE | Tons of Nooks and Crannies!
That's right, here is your unofficial guide to making foolproof English muffins at home! It only takes a few hours from start to finish, but most of that is waiting around for the dough to rise! The secret to a muffin with tons of nooks-and-crannies is a wet dough. This dough is plenty wet while still being easy enough to handle.
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HOMEMADE ENGLISH MUFFINS RECIPE
(makes 8 muffins)
Water, 145g | 2/3 Cup
Sugar, 6g | 1 tsp.
Dried Yeast, 4g | 1 tsp.
Salt, 6g | 1 tsp.
Buttermilk, 125g | about 1/2 Cup
Egg White, 40g | one white
Bread Flour, 360g | 3 Cups
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#englishmuffins #kitchenandcraft #bread #nobake
Sourdough English Muffins Recipe (5 Ingredients, 2 Cooking Methods)
Here's how to make Sourdough English Muffins using two different baking methods: the skillet method, and the skillet & oven method.
Get 18 of my favorite straightforward sourdough recipes in my ebook, No-Nonsense Sourdough. Check it out here:
Get the printable recipe here:
Chapters:
00:00 Sourdough English Muffins
00:13 Mixing the dough
00:47 Kneading
01:21 Bulk Fermentation
01:52 Shaping
03:51 Proofing
04:18 Method 1
06:14 Method 2
08:40 The Most Important Thing
#sourdough #sourdoughenglishmuffins #englishmuffins
English Muffin Breakfast Sandwiches
These English Muffin Breakfast Sandwiches are super easy to make and insanely delicious. They require minimal ingredients and are made in one pan! Chris x
FULL RECIPE POST:
INGREDIENTS
2 English Muffins, halved
4 slices of Bacon
4 Eggs
2 square slices of American/Processed Cheese, (see notes)
1 tbsp Butter
Hot Sauce, to preference (see notes)
Salt & Black Pepper, to taste
????METHOD????
Add bacon to a pan over low-medium heat and fry until crispy with the fat rendered. Important to keep it fairly low so you draw out as much of the fat as possible. Remove bacon, leave fat.
Increase heat to medium-high and place English muffin halves in the leftover fat and fry until crispy. Remove from pan.
Lower heat back down to a low-medium and melt in 1 tbsp butter. Spread it across the pan as best you can, then crack in 4 eggs. Use your spatula to separate the eggs into pairs then season with salt and pepper. It should look like two oval shapes. Cook until all egg white turns opaque (split egg yolks if you don't like sunny side up).
Place muffin halves over the eggs, then take a plate and gently rest over the top. Carefully flip the pan over so the egg muffins end up on the plate egg-side-up.
Add a slice of cheese to each of them, followed by 2 slices of bacon each and a good dousing of hot sauce. Fold over and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Best Ever English Muffins
Make the most delicious, soft, and chewy English Muffins with all the nooks and crannies is so simple and fun! My recipe is super-easy and utterly delicious, spread them with butter or jam or use them to make your favorite breakfast like eggs benedict, delicious!
RECIPE:
English Muffins are one of my favorite breakfasts whether they’re simply toasted and slathered with butter and jam or made into delicious breakfast sandwiches with sausage, bacon, or egg. My English muffin recipe is so easy to make and you don’t have to be a master baker to make them. They’re soft, chewy, and have so much flavor, trust me when you realize how easy they are and how much more delicious they are compared to store-bought; you’ll be making them over and over again.
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