I absolutely love English Muffins- I have them all the time for breakfast sandwiches and I can add egg whites, veggies, cheese and stay full all the way until lunchtime.
My girls also love English muffins slathered with butter and homemade jam- a little taste of heaven right?
I decided to try my hand at making English Muffins to see if they were worth the trouble and if I could even make them at all. In my head I was thinking this would just be a fantastic homemade treat for friends and family along with some delicious homemade jam or maybe a flavored butter.
The one thing about English Muffins that I purchase from the store is that they can get a bit too hard once toasted. Especially since I personally don’t add a lot of butter to mine. I am all for nooks and crannies but sometimes I prefer something a bit more moist and less dry.
Now at the risk of boring you to pieces, when I first visited Seattle about 10 years ago I had my first ever English Crumpet. That day still resonates in my mind as one of the most delicious things ever in the entire universe of food. I have never been able to duplicate that first crumpet. The ones I have since found in the store can be quite spongey and just not what I want.
SO- homemade English Muffins to the test! I have been happy with how these turned out but they so require just a bit of work. These are great to make when you want to give a gift or have something extra special for breakfast.
I found the overall texture like a cross between the softness of a crumpet on the inside yet you still get that nice crispy and firm toasty-ness on the outside like an English Muffin. Yeah!
This recipe makes a big batch- about 18 muffins total and you can store them for a few weeks in the fridge in a Ziploc bag.
And here is the recipe:
- 6 cup Flour
- 2 tbsp Sugar
- 2¼ tsp (1 packet) Yeast
- 1 Egg- lightly beaten
- ½ tsp Salt
- 1 cup Milk
- 1 cup warm Water
- 3 tbsp softened Butter
- Corn Meal
- Add yeast to warm water and allow to sit for about 5 minutes until the yeast dissolves.
- Slightly warm your milk and dissolve sugar in it. Set aside to cool.
- Put 3 cups of flour, salt, butter, egg, yeast mix and milk mix into a mixing bowl and beat until smooth.
- Add remaining flour ½ cup at a time until a soft dough forms.
- Knead for 5 minutes in mixer or 10 minutes by hand.
- Place dough in a buttered bowl to avoid sticking and cover and let rise until doubled (roughly 1 to 1½ hours).
- Line 2 cookie sheets with wax paper and dust each with corn meal.
- Grab a scoop of dough and roll into a ball and gently press down to a 3" diameter.
- You should get about 18 balls in total from the recipe.
- Place each on the wax paper and dust tops with corn meal.
- Cover and allow to rise for another 30 minutes.
- Preheat oven to 200.
- Grease and heat griddle over medium low heat.
- Cook muffins about 10 minutes each side until golden brown.
- Transfer cooked muffins to oven to keep warm.
- Allow to cool completely before storing.
So this is a great recipe for a Sunday afternoon at home- you can get the dough started and then take care of other things and just come back to finish it. We actually made a batch of these last weekend to drop off as a welcome gift to some new neighbors that moved in. My sweet husband made the English Muffins while I was running the girls to ballet and such and considering he is not normally the baker in the house, I was nervous about the outcome. His turned out perfectly and he said he thought the recipe was pretty easy to recreate- just a little extra time for the dough to rise and such.
Oh and one last note, I always find I have better luck with fresh yeast as opposed to yeast that I might have stored in the cabinet for awhile. I tend to buy fresh each time and not stock up at the store- especially since it is so inexpensive in the little strips.
Hopefully you like the results- we sure loved these!
And as I mentioned, you can give these as a really cute and original gift by adding some homemade jam or a flavored butter.
And if you like this recipe, here are a few other recipes to try:
Homemade Blackberry Jam-– sooo good!