How to Make Perfect English Muffins From Scratch
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Long before the nooks and crannies of Thomas' English muffins slogan, there were the nooks and crannies of 18th century English muffins. As early as 1747, recipes were being penned for the quintessential breakfast bread, one of which appeared in Hannah Glasse's The Art of Cookery and advised that the muffin's interior resemble honeycomb. Turns out, it's exceedingly difficult to get dough to resemble honeycomb.
The mixture of flour, yeast, and milk fat has to be quite soft—closer to pancake batter than bread dough—for those bubbles to form. If it's too stiff, as the dough bakes and expands the steam bubbles will remain as round individual bubbles, and result in a final product that is bread-like. If, however, the dough is loose, wet, and admittedly difficult to handle, then expanding steam will form large columns in the baking dough, resulting in that traditional honeycomb look in the final muffin.
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Homemade English Muffins are SO much better than storebought
You won't believe just how much better these English Muffins are than storebought. So darn moist and chewy, almost crumpet-like on the inside. Tons of nooks and crannies to soak up all the butter and jam. Makes for the perfect breakfast sandwich. Forget about Egg McMuffins! Make this recipe for yourself and level up your breakfast game.
English Muffins
Ingredients
- 325mL water, room temperature
- 167g (3/4 cup) Greek yogurt, room temperature
- 40g (3 tbsp) oil
- 3/4 tsp (3g) instant yeast (sub: 1 tsp active dry yeast)
- 560g (4 cups) AP flour
- 1 1/2 tsp (10g) fine sea salt
- 28g (2 tbsp) sugar
- 2-3 cups cornmeal, for dusting (sub coarse semolina)
Make Dough
1. In a large mixing bowl, stir together water and Greek yogurt. It’s okay if some lumps remain. Add in oil and instant yeast, followed by flour. Finally, add salt and sugar on top of the flour.
2. Use a spatula to stir the dough together until it has mostly come together then switch to hands. Lightly knead together until no dry flour remains. Work out any hard lumps of dry flour. The dough will still be pretty rough at this point.
3. Cover and rest 30 minutes.
Stretch & Fold (x3)
1. Perform “Stretch & Fold #1”: use wet hands to grab one side of the dough from against the bowl and stretch the dough up gently until it resists pulling but doesn’t tear. Fold the stretched dough over the rest of the dough. Rotate the bowl 90 degrees and repeat 3 more times going all the way around the bowl. Cover and rest 30 minutes.
2. Repeat the previous step two more times, totalling 3 sets of “Stretch & Folds” over 90 minutes. The dough should become smooth and stretchy.
3. After the last set of folds, cover and rest for 1 hour at room temperature. Then, place in the fridge.
Cold Proof
1. Rest dough in fridge for 10 hours minimum, up to 48 hours.
Shape & Second Proof
1. When ready to cook English Muffins, prepare a half sheet pan by generously dusting with cornmeal. Take rested dough out of the fridge. From this point, work quickly to shape the muffins because cold dough is less sticky and easier to work with.
2. Scrape dough onto the counter and divide into 12 equal portions.
3. Using damp hands to prevent sticking, shape each portion of dough by patting out, turning over, pinching together, turning over again, and rolling with cupped hands into a smooth ball. Place dough balls onto cornmeal lined tray (in a 3x4 grid), leaving 2” between each dough ball.
4. Dust cornmeal over the tops of all the dough balls. Cover tightly with plastic wrap or a damp kitchen towel. Proof in a warm place for 1.5-2 hours, until the dough balls are puffed up and about doubled in size.
Cook Muffins
1. Pre-heat a 12” non-stick skillet over medium-low heat for 3 minutes.
2. Cook 4 muffins at a time. Transfer dough balls to the skillet with 2 spatulas, using the cornmeal to prevent dough sticking to the spatulas. Once the dough is in the pan, give each dough ball a few firm smacks with a spatula to slightly flatten out.
3. Cover with a lid and cook until the bottoms are lightly golden, about 6 minutes. Halfway through, remove the lid and gently rotate the muffins with hands or spatulas for even cooking. Replace the lid and keep cooking.
4. When the bottoms are lightly golden, use spatulas to flip over each muffin. Once flipped, give each a few more smacks with a spatula.
5. Keep cooking, with lid off, until the other side is also lightly golden, about 6 minutes, rotating half way.
6. When both sides are evenly golden brown and the muffins have been in the skillet for ~12 minutes total, check for doneness by taking internal temperature which should be at least 200F (93C). Transfer to a wire rack to cool then move on to the next batch.
7. Let muffins cool for at least 15 minutes on the tray. Then, split in half by poking all the way around the circumference of a muffin with a fork, then pulling the two perforated halves apart. Toast until crispy and spread with lots of butter. Enjoy!
- Leftover muffins should be split in half, then put back together, sealed tightly, and frozen. When ready to eat, pull out frozen muffin and divide the two halves. Cook in a toaster until golden and crisp, which may take slightly longer than usual. They’ll taste as good as if they were fresh!
Chapters
00:00 Intro
00:55 Recipe Begins - Make Dough
02:17 Proof + Stretch & Fold
03:19 Cold Proof
03:34 Shape & Second Proof
05:18 Cook Muffins
07:34 Split & Toast & Enjoy
08:09 Breakfast Sandwiches Baby!
09:24 Outro
How to make English Muffin | Homemade English Muffins Recipe|How to bake english muffin on stove top
This Homemade English Muffins Recipe Video will show you, How to make english muffins at home with minimal ingredients in a simple 5 step method.
Homemade english muffins ,complete recipe :
English muffins are thin disks of yeast-raised dough cooked on a griddle, rather than baked.
The english muffins made with this easy homemade english muffins recipe are soft and fluffy and you will be happy to see lots of nooks and crannies inside the muffins.
This homemade english muffins are easy to make and they freezes really well.
You will love this homemade english muffins recipe as
It’s Super Easy to make
We don’t need to use any special equipments to make this fluffy english muffins
The ingredients needed for making this classic english muffins are pretty basic; some flour, water, sugar, salt and yeast.
The real hand work needed for making this Homemade English Muffins will be only 15-18 minutes(10 minutes kneading +5 minutes for dividing and shaping )and the rest being the proofing time and cooking time.
This homemade english muffins freeze well.
As we use only plant based ingredients ,this english muffin recipe can be considered as vegan english muffins recipe as well.
Hope you liked this homemade english muffins recipe.
Hope you will make this classic english muffins at home and hope everybody will enjoy!
5 Tips for making the best Homemade english muffins :
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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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How to Make English Muffins at Home - Better Than Store-Bought!
In this tutorial, you'll learn to make homemade English muffins that are so fluffy and delicious, they'll outshine store-bought ones, with all my tips for perfect nooks and crannies!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ENGLISH MUFFINS INGREDIENTS:
►1 1/2 cups Whole Milk minus 1 Tbsp (355 ml)
►2 Tbsp Unsalted butter (28.35 grams)
►2 Tbsp honey (30 ml)
►1 tsp active dry yeast (3.1 grams)
►2 3/4 cups bread flour (360g)
►1/4 cup whole wheat flour (35g)
►1 1/2 tsp fine sea salt (7.5 grams)
►1/4 cup semolina flour (30 grams)
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⏱️TIMESTAMPS⏱️
0:00 - Intro to Homemade English Muffins
0:21 - Preparing Ingredients & Dough
0:35 - Activating Yeast & Mixing Dough
1:25 - Dough Kneading & Resting
2:48 - Shaping & Baking Muffins
4:02 - Cooking & Serving Tips
4:43 - Taste Test & Storage Advice
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#natashaskitchen #englishmuffins #homemadebreakfast
SOURDOUGH ENGLISH MUFFIN RECIPE | Super Fluffy!
Have you ever had a good English Muffin? Like, a REALLY good English Muffin. If not, it might be because you've never had one that was made from scratch. This Sourdough English Muffin recipe produces tall, light, little rounds of buttery goodness filled with all the nooks and crannies for your jam or breakfast sammy meats and cheeses. Toast it up or eat it soft. I think you'll be pretty happy with the result either way. Enjoy!
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FOR THIS RECIPE YOU WILL NEED
PREFERMENT
25g SOURDOUGH STARTER or small pinch instant yeast
75g WATER
75g AP FLOUR
RIPEN ON COUNTER OVERNIGHT
DOUGH
300g or 1 1/2 C. WATER
2g or 3/4 TSP YEAST
12g or 1 TBSP OLIVE OIL
7g or 1 1/2 TSP SALT
480g or 3 1/2C. AP FLOUR
THANKS TO AMERICAS TEST KITCHEN AND SERIOUS EATS FOR THE RECIPE INSPIRATION HERE.
#englishmuffins #sourdoughenglishmuffins #englishmuffinrecipe
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