Hi mom, welcome to Cooktophia, Now I make a special dish for my family. This is a Delicious English Muffin Recipe Fantastically better than buying in the store! It takes a little time but is soft and well worth it! Enjoy with a side of eggs and bacon or turn it into ham and a toasted egg sandwich. And for special occasions, use it for this classic Eggs, Benedict, with Hollandaise sauce.
Delicious English Muffin Recipe for perfect breakfast
But first, what are English pancakes? If you haven’t had one before, you are in for a treat! An English muffin is a leavened breakfast bread that is toasted and then eaten with sweet (jam, honey, butter) or savory (eggs, bacon, sausage) toppings.
So my mastery of homemade breakfast comes from my experience with this King Arthur flour English muffin recipe. Oh, mama was good fresh out of the pan! Yes, I said pan! You’re cooking English muffins in a dry frying pan on the stovetop! Fabulous, isn’t it? After finishing my first batch of products, I was surprised how much better they tasted than the store-bought version! I mean, normally, I would expect anything you make at home would be better than anything pre-packaged at your local grocery, but this was 1,000 times better! Surprisingly wonderfully better – especially with a lot of butter!
Delicious English Muffin Recipe main components
Since I don’t own a bread maker, the dough was made using a trusty stand mixer. I added extra flour and made some other tweaks. Here’s what you’ll need to make homemade English muffins:
- MilkWarms helps combine and moisturize dry ingredients to form a dough.
- ghee– very soft. For moisture and flavor.
- salt- To balance the flavors.
- granulated sugar– To sweeten the dough a bit and to help activate the yeast.
- an egg– Hit it lightly. For structure and texture.
- bread flour– For a volume that fills English muffins. I needed about 1-1 1/2 cups more flour than indicated on the website.
- Yeast FaureThis is used to create bubbles of carbon dioxide in the dough giving the final product volume and texture.
- Corn Starch- Used to give the outer texture!
How to make Delicious English Muffin Recipe
Step 1: Combine the ingredients
Combine warm milk, butter, salt, sugar, and eggs together at the bottom of the mixer. In a different bowl, mix half of the flour and yeast.
Step 2: Mix + knead with the mixer
Using the dough hook with the mixer on low heat, slowly merge Dry mixture in wet until everything is evenly mixed. Sprinkle the remaining flour until the dough forms and looks and feels like dough – if it looks and feels too sticky and the dough is sticking to your hands, add more flour. The dough should be a little sticky, so it will stick to your hand, but hardly any trace of the dough when you pull away quickly. Knead the dough for 7-8 minutes.
Step Three: Rice + Roll
Cover the bowl tightly with plastic wrap and leave it for an hour Or until the dough is puffed up to double its original size. Gently lift the dough from the bowl to a Workspace covered with cornmeal. No need to punch the dough. Roll out to be 1/2-3/4 inch thick and cut into 3-inch circles. Place the dough circles on a baking sheet covered with a layer of cornmeal. Cover gently with plastic wrap and leave for 15-30 minutes.
Step 4: Dry Muffin
Heat a frying pan or tray over low heat. Do not paint, but sprinkle cornmeal. Cook four muffins at a time, cornmeal side down first, 7 minutes on each side. Check after about 3 to 4 minutes to see that the cakes are turning gently brown and neither too dark nor too light; If it appears to be cooking either too quickly or too slowly, adjust the temperature of the skillet or griddle. If the pan is too hot, the edges will burn and the inside will remain raw, so it’s important to find the golden temperature that works for you.
Step 5: Cool + Cut + Serve
When the buns are brown on both sides, transfer them to a wire rack to cool, continuing with the rest. If you have two pans (or a large tray), you will be better able to keep up with the height of the cakes.
Once the English muffin is cool, open it with a fork and toast. Slide-in butter and enjoy!
English muffin storage
Store any extra English muffins in an airtight container for up to 5 days. No need to store them in the refrigerator as this tends to dry them out faster.
You can also freeze these little ones for up to three months! Make sure to store it in an airtight container and thaw in the refrigerator or counter when you’re ready to use it. Here’s a handy tip, cut your English muffin in half before you freeze it, that way they can go straight from the freezer to the toaster!
* I had to use 1-1 1/2 extra cups of flour (this varies depending on the climate you live in)
Delicious English Muffin Recipe facts
Calories: 170Calories | Carbohydrates: 28g | protein: 6g | Fat: 4g | Saturated fat: 2g | Unsaturated fats: 1g | Cholesterol: 19mg | sodium: 217mg | Potassium: 87mg | the basic: 1g | sugar: 3g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 38mg | iron: 1mg