english muffins

All the nooks and crannies you love made right at home with my Homemade English Muffins recipe!

Homemade English Muffins Recipe

(12 1/2/355 grams) all-purpose flour

instant yeast

salt

(5floz/142 milliliters) milk

(4floz/115 milliliters) water

butter

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 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)&nbsp;

The next morning, the dough will have doubled in size. Turn it out onto a floured surface.&nbsp; 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 over 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 a baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin.&nbsp;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 it rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little. Proceed to cook!

Heat a large nonstick frying pan over a steady, medium to medium-low heat.

Using a flat spatula, carefully move over the English muffins onto to a non stick frying pan and cover with a lid.

Leave at least a 2 inches between each muffin. It makes 8-10 muffins so you will probably need to cook them off in two batches. Take extra care when moving your muffins to avoid compressing the dough and knocking out the bubbles.

Cook on this side for about 6-7 minutes. The steam created with the lid on will help the muffins rise and cook through fully.

Flip over and cook on the other side for another 3-4 minutes.&nbsp;

Set the muffins aside to cool down before eating them fresh. These muffins also toast up really well.&nbsp;

Store for 4 days at room temperature or freeze for up to 8 weeks.&nbsp;

Cooking the English Muffins:

All of those lovely nooks and crannies in a perfect English Muffin you don’t need to knead or bake in an oven! Get my WRITTEN recipe:  http://bit.ly/How2MakeEnglishMuffins 
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How to Make English Muffins | No Oven Needed | Bigger Bolder Baking

Homemade English muffins are so much easier than you think! This recipe is simple and will give you soft, chewy muffins in no time. Enjoy them with butter or your favorite jam!

Homemade English Muffins

(480 ml) whole milk

honey

active dry yeast, (1 packet) SEE NOTE 1

unsalted butter, melted

(650 g) bread flour

cornmeal

In a small saucepan, heat the milk and...

In a small saucepan, heat the milk and honey over low heat until it reaches 105-115ºF. Remove from heat, stir in the yeast, and set aside for 5 mins. Whisk in the egg and melted butter.

Add the flour and salt to the bowl...

Add the flour and salt to the bowl of a stand mixer. Fit the mixer with the dough hook attachment. with the mixer on low speed, gradually pour the milk mixture into the flour. 

Continue to beat on low until the flour...

Continue to beat on low until the flour is incorporated, stop and scrape down the sides and bottom as needed. Turn the speed up to medium and mix for about 4 minutes, until the dough is smooth and sticky.

Scrape the dough out into a lightly oiled...

Scrape the dough out into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for 1 hour or until doubled in size.

Turn the dough out onto a lightly floured...

Turn the dough out onto a lightly floured surface, using as little flour as possible, gently knead the dough together. (The dough is very sticky. Add just enough flour to make it easy to handle.) 

Divide the dough in half. Divide each half...

Divide the dough in half. Divide each half into 8 equal sized pieces. You should have 16 dough balls. (If you want smaller muffins, divide each half into 11 pieces to equal 22 dough balls.) Roll each piece into a ball and flatten the ball into a disk. 

Place the disks on a baking sheet lined...

Place the disks on a baking sheet lined with parchment paper that has been dusted with cornmeal. Sprinkle more cornmeal over the tops. Cover with a lint-free towel and set in a draft-free place for 1 hour, or until doubled in size.

Preheat the oven to 325ºF.

Heat a griddle over medium-low heat. Gently lift...

Heat a griddle over medium-low heat. Gently lift each disk with a plastic spatula and place it on the griddle. (Handle the dough with care so you don't deflate it) Cook them for about 2 minutes on each side, until lightly browned on both sides. Work in batches. 

Place the muffins back on the cookie sheet...

Place the muffins back on the cookie sheet and bake them for 10-15 minutes. The internal temperature should be about 200°F on an instant-read thermometer.

Transfer the muffins to a cooling rack and...

Transfer the muffins to a cooling rack and let them cool completely.

Split the English muffins with a fork and...

Split the English muffins with a fork and toast them a toaster until the edges are lightly browned. Serve warm with your favorite jam or butter. 

https://mediavine-res.cloudinary.com/video/upload/bakwji2qftxqpipzrkun.mp4

This Homemade English Muffins recipe is so much easier than you think! It's so simple and will give you soft, chewy muffins in no time. Enjoy them with butter or your favorite jam!

These easy sourdough english muffins cook up light and fluffy, with a delicious sourdough flavor! Mix everything the night before and wake up to a beautiful dough that&#x27;s ready to be cut out and cooked to 'nook and cranny' perfection!

Sourdough English Muffins Recipe

sourdough starter 'levain' (active)

honey (sugar

milk (any milk can be used)

all-purpose flour

fine sea salt

cornmeal (for sprinkling)

Prepare sourdough starter in advance: To a clean jar add 25g starter + 50g water + 50g flour and let rise until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this can take anywhere from 4-12 hours.

The morning before cooking

Add 100g of the active starter and the rest of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface and knead the dough for 5 minutes.

Place the dough back into the bowl, cover and let ferment on the counter at room temperature 10-14 hours. (Room temperature is 65-70°)

The night before cooking

Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1/2' in thickness.

Use a 3' biscuit cutter to cut rounds and place them on a parchment lined baking sheet that&#039;s been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.

Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2' apart, cover and cook the first side for 4 minutes. Turn the muffins over and cook for an additional 4 minutes. (When done, the center of a muffin should register about 200°F on an instant-read thermometer.)

The next morning

https://embed.mediavine.com/videos/m9epn5pizsudvoprwp6l

A delicious sourdough english muffin recipe that requires NO yeast. It's an easy, overnight recipe that we make at our farmhouse on Little Spoon Farm regularly! This recipe has been tested with King Arthur flour but you can use your flour of preference!

Sourdough English Muffins

This English muffin recipe is so easy (no oven needed) and DELICIOUS. Once you taste your homemade English muffins, you&#x27;ll never go back to store-bought!

yeast

sugar ((4 grams))

water ((235 ml))

all purpose flour ((470 grams,

salt ((6 grams))

plain yogurt

semolina ((or fine cornmeal, for sprinkling))

vegetable oil

If using active dry yeast, add the yeast and sugar to 1 cup lukewarm water. Stir to dissolve, and let stand for 10 minutes to allow the yeast to activate. If using instant yeast, you can skip this step.

In a large mixing bowl, add the all purpose flour and salt. Stir to combine. Add the yogurt and activated yeast mixture (or the instant yeast along with the sugar and water). 

Mix together with a fork or wooden spoon until the mixture forms a soft, shaggy dough. Knead for 10 minutes, dusting your hands and the dough with a sprinkling of flour if needed (the dough will get a bit sticky as you knead it).

After kneading, let the dough rest for 5 minutes. Spread the semolina onto a large rimmed sheet pan.

Roll the dough out to a thickness of about 1/2 an inch. Cut out circles with a 3 inch round cutter. Re-roll any excess and form more muffins. You should get 12-16 muffins total. Slide the muffins around on the semolina to ensure they don&#x27;t stick to the pan. Cover with a damp towel and let rise in a warm place for about an hour, until almost doubled in size.

Heat a flat griddle pan until hot and brush with oil. Add the muffins and reduce heat to medium. Cook for 12 minutes, six minutes on each side, until firm and golden brown. Turn only once.

The best way to break the muffins apart is with a fork, to make sure you get great nooks and crannies. Serve toasted with butter and jam.

This easy, make-ahead casserole makes creative use of classic breakfast ingredients like eggs, sausage, Cheddar cheese and English muffins. It’s a perfect no-stress centerpiece for a special-occasion breakfast: Simply assemble the casserole the night before and pop it in the oven before breakfast. Just remember to make sure to toast the English muffins until they’ve dried out a bit, which will help them absorb the egg mixture. For a vegetarian version, use vegetarian sausage or omit it altogether.

English Muffin Breakfast Casserole

Unsalted butter,

plain English muffins

olive oil

sausage

Kosher salt and black pepper

eggs

milk

sharp Cheddar cheese, lightly packed (about 8 ounces)

Generously grease the bottom and sides of a 9-by-13-inch baking dish with butter. Heat the oven to 350 degrees.

Cut the English muffins into 1-inch cubes. (Do not halve them horizontally as you would normally for the toaster.) Place the cubes on a sheet pan and bake until lightly toasted, 12 to 15 minutes.

Meanwhile, heat the olive oil in a medium or large skillet over medium-high. Add the sausage and scallions, a pinch of salt and a pinch of pepper and cook, breaking up the sausage with a wooden spoon, until the sausage is evenly browned, 4 to 6 minutes. Transfer to a paper towel-lined plate.

Meanwhile, add the eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper to large bowl; whisk to combine.

To assemble, sprinkle half of the sausage, then half of the cheese onto the bottom of the baking dish. Add the English muffin cubes on top in one even layer. Carefully pour the egg mixture into the pan, pressing down lightly to make sure all the bread is moistened. Top with remaining sausage and cheese. Wrap well and refrigerate for at least 1 hour up to overnight.

Heat the oven to 350 degrees. Bake the casserole until puffed and cooked through, about 40 minutes. (It may need a few more minutes, if your casserole has been in the refrigerator overnight.) Cool for 10 minutes, then cut into squares and serve.

Homemade English Muffins are so simple to make that you’ll never want to buy store-bought again. Fluffy English muffin recipe full of nooks and crannies! You’ll love everything from the smell to the textures and flavors.

tbsp butter

sugar

egg (lightly beaten)

flour

tsp baking powder

TBSP cornmeal

Combine the warm milk, sugar and yeast, allowing the yeast to proof for a few minutes, until bubbly. Add remaining ingredients (EXCEPT cornmeal!)  and mix thoroughly, for about 5 minutes. Do not add more flour, the dough will be very sticky.

Once mixed, scrape dough from bowl onto a lightly floured counter top. Fold dough over a few times, until you make a nice, smooth ball. Place in a greased bowl and allow to rise in a warm place for about 1 hour.

Punch down dough and lay out on a surface sprinkled with cornmeal. Roll out to desired thickness. the muffins rise somewhat, so roll them out about 1/4&quot; thinner than what you would like the final product to be. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.

Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with 1-2 tsp cornmeal. Place muffins in pan, on top of cornmeal. Cover and cook for 6-7 minutes on each side. I grab my book and a chair, and get comfortable, setting the timer to keep track of the muffins.

Remove from pan &amp; cool on a cooling rack. Store muffins in the fridge or freezer.

If you love English muffins as much as I do, you&#039;ll love this discard recipe! It&#039;s remarkably easy, delicious, and kids love them.

Simple Sourdough English Muffins

starter discard (135 grams)

all-purpose flour (275 grams) (or more as needed)

milk (250 grams)

all-purpose flour (85 grams) (or more as needed)

tbsp sugar (15 grams)

tsp salt (5 grams)

tsp baking soda (5 grams)

cornmeal (for dusting)

To make your overnight sponge: combine discard with flour and milk. Stir well to combine, and cover loosely with plastic. Rest on countertop overnight, or for up to 18 hours.

The Night Before

Dust baking sheet with cornmeal; set aside.

Add flour, sugar, salt, and baking soda to overnight sponge, and stir well to combine. The consistency should be like bread dough, and highly depends on the hydration of your starter discard. If needed, add more flour or more milk a little bit at a time to achieve this consistency.

Mix in stand mixer with dough hook on low for 2-3 minutes, or by hand on a floured surface for 4-5 minutes. The dough should be the consistency of a soft bread dough, very slightly sticky. Add more flour or milk to achieve this consistency.

Lightly dust a rolling pin with flour and roll out dough to 1/2&quot; to 3/4&quot; thickness. Cut muffins using a biscuit cutter or cup rim, dusted with flour. Push straight down; do not twist!Combine remaining dough into a ball and let rest 10 minutes. Then roll out and cut as above, getting as many muffins from the dough as possible.

Transfer cut muffins to cornmeal-dusted baking sheet and let rest for 45-60 minutes.

If you&#039;re cooking on a cast iron skillet, preheat your skillet over low or medium-low heat for several minutes (better to start your heat on the low side than on the high side!). Place muffins in skillet, six at a time, and cook for 5-7 minutes or until golden brown. Check undersides every minute. Dust tops lightly with cornmeal and flip, cooking 5-7 minutes more.

If you&#039;re cooking on an electric griddle, preheat to 300°F. Place muffins on griddle and reduce heat to 275°F. Cook for 3-5 minutes. Dust tops lightly with cornmeal then flip, cooking for 5-7 more minutes.

Serve warm, or toast before serving if cooled.

The Next Day

How to make the most delicious homemade English Muffins! Don&#039;t forget to check out my step by step photos and tips above!

English Muffins

all-purpose flour ((330 grams))

tbsp sugar

milk ((180 milliliters))

water ((120 milliliters))

butter ((42 grams))

egg (large, room temperature)

Combine the milk, water, and sugar in a bowl or glass measuring cup then stir together and warm in the microwave to 110F add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops.

While the yeast wakes up combine the flour and salt in the bowl of your mixer and whisk together then fit with a paddle attachment.

Mix the egg and melted butter into the milk mixture then slowly pour the liquid into your flour mixture while mixing on low. Increase the speed to medium high and mix for about 7 minutes or until the dough is elastic and smooth.

Transfer to a large oiled bowl and cover with plastic. Allow to double in size in a warm spot (about an hour). You can also refrigerate the dough overnight, in which case you’ll let it warm for an hour when ready to use.

Transfer the dough to a floured counter then gently spread out and pat down until it’s just under an inch thick. Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina.

Use a 3 inch round cutter to cut your muffins then gently transfer them to the prepared baking sheets using a spatula or your hands. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely with plastic and place in a warm spot to rise for about 30 minutes.

Place a large skillet over very low heat. Once you can feel the heat when placing your hand a few inches over the surface sprinkle the surface with cornmeal or semolina then carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.

Clear the old cornmeal off the pan then add a fresh sprinkle and cook the remaining muffins. Enjoy warm! If you haven’t made these before it’s best to cook a test muffin to get the feel of it.

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: https://preppykitchen.com/english-muffins/

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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Best Ever English Muffins

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!

English Muffins Recipe

water ((118 milliliters))

milk ((118 milliliters))

granulated sugar ((25 grams))

Tablespoons unsalted butter (melted)

egg (lightly beaten, room temperature preferred)

unsalted butter

Tablespoons cornmeal (optional, but recommended)

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).

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.

Once yeast is foamy, add remaining sugar, salt, melted butter, egg, and flour. Stir until completely combined (but don&#039;t over-mix).

Cover and place in a warm, draft-free place to rise for 30 minutes.

Once dough has risen, preheat oven to 350F (175C) and dust a parchment paper lined baking sheet with the cornmeal (if using). Set aside.

Meanwhile, Place a skillet over medium/low heat and melt ½ Tablespoon of butter.

Once butter is melted and skillet is warm (you should feel heat radiating off of it if you hold your hand several inches from the surface), 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 (if not using a ring, use the back of a spoon to try and gently shape the dough into a circle-ish shape).

Cook until golden brown (about 60 seconds but this will can vary drastically depending on your stove and the type of pan you use) then remove the ring and carefully flip. Cook until golden brown on the other side and then remove to cornmeal-dusted baking sheet.

Use a paper towel to (carefully) wipe the pan clean and then repeat steps above (starting by melting ½ Tablespoon butter) until you have cooked all of your batter, spacing English muffins at least 2” apart.

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. Enjoy!

https://embed.mediavine.com/videos/yrtugwjkejbxmedb5ptc

Crispy bacon and hash browns with warm egg and cheese makes this the Ultimate Tailgating Breakfast Sandwich!

Ultimate Tailgating Breakfast Sandwiches

lb. bacon

black pepper (to taste)

refrigerated hash browns (20 ounces package)

cheddar cheese

Thomas English Muffins

Preheat oven to 350 degrees F.

Cook the bacon in either the oven (at 400 degrees F for 15 minutes) or in a skillet until crisp. Drain on a paper towel lined plate, but do not discard the grease!

Place the grease into a large cast iron skillet, or heavy bottomed skillet (mine is 12 inches) and heat over medium heat. Add the refrigerated hashbrowns and press into an even layer. Let cook for 6 to 7 minutes, until golden brown, then flip over in sections and cook an additional 3 to 4 minutes, or until cooked through. Season the hashbrowns with salt and pepper according to your preference.

Meanwhile whisk together the eggs, milk 1 tsp salt and 1/4 tsp black pepper in a bowl. Lightly coat a 9x13” cake pan or casserole dish with non-stick spray and pour the egg mixture in. Bake for 7 minutes, then gently stir the eggs in the pan, turning the sides over and pulling up the bottom layer of cooked eggs. Return to the oven and cook for an additional 5 minutes. Stir one more time and cook for an additional 3 minutes, or until the eggs are mostly set. The eggs will continue to cook once taken out of the oven, so don’t over cook them. Cut the eggs into 12 equal squares.

Assemble your breakfast sandwiches on top of the Thomas English Muffins: cheese, hashbrowns, egg, bacon, top bun. Enjoy now, or keep reading to make sandwiches portable.

Wrap the sandwiches halfway in parchment paper so the bottom is covered, but the top is open. Place, open side up in a foil container and then cover the container with foil. Keep the sandwiches chilled until ready to serve. To reheat, simply place the covered trays on a grill over medium heat. Cover and cook for 5 to 10 minutes or until the sandwiches are heated through. Enjoy

With a crunchy exterior and soft interior, these tangy, easy to make homemade English muffins made with sourdough starter discard will bring a smile to your face and your breakfast table!Adapted from King Arthur Baking

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