Best 2 Easy English Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**English muffins are a delectable breakfast staple, beloved for their soft, airy interiors and slightly crispy exteriors. Their versatile nature makes them perfect for various toppings, from classic butter and jam to savory fillings like eggs, bacon, or avocado. In this article, we present a collection of easy English muffin recipes that cater to different dietary preferences and culinary skills. From a classic white flour version to a healthier whole wheat variation and a gluten-free alternative, these recipes provide options for all to enjoy these delightful breakfast treats. Additionally, we've included mouthwatering recipes for variations such as the cheesy jalapeño English muffin and the sweet and tangy cranberry-orange English muffin, ensuring there's something for every palate.**

Here are our top 2 tried and tested recipes!

EASY ENGLISH MUFFINS



Easy English Muffins image

This English muffin was inspired by one served at the Model Bakery, in Napa, CA. Theirs are fried in clarified butter. I didn't actually use their recipe, since I wanted to experiment with a simpler, faster method; but if it makes you feel any better, I did cook them in clarified butter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     English Muffin Recipes

Time 3h34m

Yield 6

Number Of Ingredients 8

1 ½ teaspoons active dry yeast, divided
2 cups all-purpose flour, divided, plus more for rolling
¾ cup warm water, divided
2 teaspoons vegetable oil
1 teaspoon kosher salt
1 egg white
2 tablespoons cornmeal, or as needed
¼ cup clarified butter (ghee)

Steps:

  • Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
  • Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
  • Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
  • Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 34.5 g, Cholesterol 21.9 mg, Fat 10.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 331.8 mg, Sugar 0.2 g

SUPER EASY ENGLISH MUFFINS



Super easy English Muffins image

My kids love english muffins with jelly so I looked for a recipe but they were all different. So I made my own had a couple trial an errors but I think this came out good. I make them every weekend and they love them with jam or as a breakfast sandwich. They have a ton of flavor and are pretty easy to make.

Provided by Karina Alcala

Categories     Other Breakfast

Time 2h30m

Number Of Ingredients 9

3 c all purpose flour
3 c whole wheat white flour
2 Tbsp sugar
1 Tbsp salt
3 Tbsp active dry yeast
1 c warm water (100 degrres f.)
1 c whole milk
3 Tbsp shortening (vegetable)
3 Tbsp butter

Steps:

  • 1. In a small pot melt butter and shortening add milk and heat up until it is warm to the touch turn off stove and set aside. In a large bowl add warm water, yeast and sugar mix and let sit in a warm place until it is foamy about 10 minutes.
  • 2. In a food processor or mixer or by hand add flour, salt, yeast mixture, and milk mixture. Combine until a dough forms you might need more flour if dough is too sticky. Knead for 5 minutes until it is soft and smooth ball. Place the dough in a large oiled bowl and cover with plastic wrap and let sit for 1 hour. After the hour dough will be doubled in size punch dough down. Roll dough out about about 1/2 inch thick. With a round cutter biscuit or cookie cut out dough. I usually cut out 26 with my cutter. Place in a parchment lined paper floured liberally or sometimes I use cornmeal so the dough won't stick to the paper very important so you can pickup muffins with ease. I prefer to use corn meal but sometimes I don't have it so I use flour. cover the cut out muffins with plastic wrap and let them rise for 45 minutes. To ensure another second rise I turn my oven to the lowest level and let it warm up for 15 minutes than turn it off. I put my muffin trays in the oven and turn light on. And they rise with out any problems.
  • 3. After the second rice heat up your griddle or cast iron skillet the a low heat and let it heat up for 5 minutes. I use a cast iron skillet they brown up beautifully. Place muffins on the skillet no need to oil or butter but you can do it if you want to. Cook them on low heat for 4-5 minutes on each side until they are firm to the touch. That is all to it pretty simple and easy. Enjoy with butter and jam or just by them selves are good. If when you pick them up they deflate when placing them in the griddle or pan don't panic they will rise again when they are cooking. It happened to me couple of times but they will rise back again. Just make sure your tray is well floured or use corn meal seems to work better before the second rise.

Tips:

  • Use fresh, high-quality ingredients for the best flavor and texture.
  • Make sure the yeast is active and bubbly before using it.
  • Let the dough rise in a warm place until it has doubled in size.
  • Knead the dough well before shaping it into muffins.
  • Bake the muffins in a preheated oven until they are golden brown.

Conclusion:

These easy English muffins are a delicious and versatile breakfast treat. They can be served with butter, jam, or your favorite toppings. They are also great for sandwiches or croutons. With a little planning, you can have fresh, homemade English muffins in no time. So next time you're looking for a quick and easy breakfast, give these English muffins a try.

Related Topics