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Homemade English Muffins

September 20, 2011

Homemade English Muffins

Homemade English Muffins

I have been making an honest attempt at crossing things off my ‘to do’ list.  English muffins have been on my list for sometime.  Excuse after excuse, I have finally made them.  Why I waited so long, I’ll never know.  There is nothing to be afraid of.  They are easy to make.  Perhaps it was the anticipation I had built up in waiting to make them.  It is just like making bread except they are cooked on the griddle, no biggie.  They were light, buttery and delicious!

English muffins are famous for the “crumpet,” which is a milk, flour, salt and yeast combination that is baked on a griddle in special metal crumpet rings, according to englishmuffins.com.  They mildly resemble English muffins, but English muffins also have eggs, butter, and sugar in them.  Crumpets are smooth on the bottom, but the top is peppered with tiny holes.  English muffins are also baked on a griddle, but are smooth on both sides and should be pried open with a fork in order to produce an uneven middle, which, when toasted or grilled, gives it a crunchy texture.

English Muffins

Ingredients

1 tablespoon yeast

1/2 cup warm water

2 cups warm milk (or half-and-half for richer tasting muffins)

1/2 cup butter, melted

2 eggs, beaten

1/2 cup icing sugar

8 cups all-purpose flour

1 1/2 teaspoons sat

To Prepare the English Muffins

In a large mixing bowl, dissolve the yeast in the water and milk.  Let stand for 5 minutes, until the yeast is foamy.

Add the butter, eggs, and icing sugar to the yeast mixture, and mix well.

In another large bowl, combine the flour and salt.

Slowly add the wet ingredients to the dry ingredients, and mix well with your hands.  Place the dough on a floured counter top or board and knead for 4 to 6 minutes.

Spread the dough with your hands until about 1/2-inch thick.

Using a 3-inch round cutter, cut the dough into muffin-sized rounds.  Make as many rounds as you can.  Allow them to rise for 60 minutes.

On a greased griddle or skillet over medium-low heat, cook the muffins for about 7 minutes per side, or until just golden.

Slice the muffins and toast in the toaster or grill on the griddle.

Note:  Watch that the heat isn’t too high.  If it is, the muffins will bake too quickly on the outside but remain doughy inside.  If the muffins are browning too quickly, decrease the heat, and turn them over regularly.  They should be firm, but retain the softness associated with breads.

Makes 12-16 Muffins (depending on size)

From Beautiful Breads & Fabulous Fillings

Homemade English Muffins

Homemade English Muffins

These English muffins are a great place to start if you are a novice muffin maker such as myself.  They really give you an idea of what baking an English muffin really entails.

From our kitchen to yours,
Sydney Jones

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4 Comments leave one →
  1. September 20, 2011 9:18 am

    Gorgeous. I used to make these for Sunday brunch when I worked as a pastry chef. They’re so much better than store bought! No comparison.

  2. September 20, 2011 4:23 pm

    Wow! Thanks for showing how easy these are to make. I’ve never seen a recipe but will give yours a try!

Trackbacks

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