Traditional English Muffins

🕒 Prep: 30 min
🔥 Cook: 20 min
🍽 Serves: 12
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If you've ever had an English muffin fresh off the griddle, you'll know that store-bought just can't compare. This recipe will guide you through crafting your own traditional English muffins, perfect for breakfast or brunch. With a few simple steps, you'll have warm, fluffy muffins ready to enjoy.

Ingredients for Traditional English Muffins

All-purpose flour forms the base of the dough, providing structure and chewiness. Milk adds moisture and richness, while unsalted butter introduces a touch of creamy flavor. A bit of sugar aids in yeast activation and browning. Salt enhances overall flavor, and the yeast is what gives these muffins their lovely rise. Finally, a sprinkle of cornmeal keeps them from sticking and adds a pleasant texture.

Tips & Tricks

  • Use a fork to split the muffins instead of a knife to maintain the classic nooks and crannies.
  • If your dough is sticky when kneading, sprinkle a little more flour on your work surface.
  • For uniform muffins, use a scale to weigh your dough portions before shaping.
  • A griddle thermometer can help maintain the perfect cooking temperature.

Serving Suggestions

These English muffins are versatile! Try them with homemade jam or classic butter. For a savory twist, top them with avocado and a poached egg for a delightful breakfast. They're also perfect for mini pizzas or as a base for eggs Benedict.

Frequently Asked Questions

Can I use whole wheat flour?
Yes, you can substitute up to half of the flour with whole wheat for a nuttier flavor.
How do I freeze English muffins?
Let them cool completely, then store in an airtight container or bag in the freezer for up to 3 months.
What if I don't have a griddle?
You can use a large skillet or frying pan. Just ensure even heat distribution.

Traditional English Muffins Recipe Walkthrough

Start by warming 1 1/2 cups of milk in a saucepan just until it begins to bubble. Remove from the heat and add 2 tablespoons of unsalted butter, letting it melt completely. In a large bowl, combine 3 cups of all-purpose flour, 1 tablespoon of sugar, and 1 1/4 teaspoons of salt. In a small separate bowl, dissolve one package of active dry yeast in some warm water.

Once the yeast is activated, pour the milk mixture and the yeast mixture into the bowl with the flour. Stir this until it's smooth and velvety. Gradually add the remaining flour to form a soft dough. Turn this dough onto a floured surface and knead it for about 5 minutes. You’re aiming for a smooth, elastic consistency.

Place your dough into a greased bowl, cover it with a clean towel, and let it rise in a warm spot until it doubles in size, about an hour. Once risen, roll the dough out to a 1/2-inch thickness on a floured surface. Use a round cutter to cut out your muffins, and then dust both sides with cornmeal. Lay them out on a tray, cover again, and let them rise for another 30 minutes.

Preheat your griddle over medium heat. Cook the muffins for about 10 minutes on each side until they're golden brown with a slightly firm touch. Allow them to cool on a wire rack before you split them with a fork. Enjoy them warm or let them cool completely before storing.

Why You'll Love This Recipe

  • Easy to follow with everyday ingredients.
  • Deliciously customizable for different tastes.
  • Perfect texture — soft inside, crisp outside.
  • Ideal for breakfast sandwiches or just with butter.
  • Freshly made, they freeze beautifully for later use.

Ingredients

4 cups all-purpose flour
1 1/2 cups milk
2 tbsp unsalted butter
1 tbsp sugar
1 1/4 tsp salt
1 package active dry yeast
Cornmeal for dusting

Step-by-step Instructions

1. Warm the milk in a saucepan until it bubbles, then remove from heat and add the butter to melt.
2. In a bowl, combine 3 cups of the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in warm water.
3. Add the milk mixture and yeast mixture to the flour. Mix until smooth.
4. Gradually stir in the remaining flour to form a soft dough.
5. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
6. Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
7. Roll out the dough to 1/2-inch thickness and cut with a round cutter. Dust with cornmeal on both sides.
8. Cover and let rise for 30 minutes.
9. Preheat a griddle over medium heat. Cook the muffins for about 10 minutes on each side, until golden brown.
10. Cool on a wire rack and split with a fork before serving.

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