Best 2 Homemade English Muffins Recipes
**Homemade English Muffins: A Delightful Treat for Breakfast or Brunch**
Indulge in the classic taste of homemade English muffins, a delectable treat that elevates any breakfast or brunch occasion. These versatile muffins, with their signature nooks and crannies, offer a perfect balance of chewy interior and crispy exterior. Whether you prefer them toasted and slathered with butter and jam, or enjoy them as a base for your favorite savory toppings, English muffins are a culinary delight that will leave you craving more.
This article presents a collection of carefully curated recipes that cater to various dietary needs and preferences. From traditional English muffins made with all-purpose flour to gluten-free and vegan variations, there's a recipe here for every muffin enthusiast. Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice bakers can achieve perfect results.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will introduce you to the delightful world of homemade English muffins. Be prepared to impress your family and friends with these mouthwatering creations that are sure to become a staple in your breakfast or brunch repertoire.
HOMEMADE ENGLISH MUFFINS
You can't make a true homemade English muffin without using bread flour. It gives the muffins the chewy texture you identify with and love. I've tried many recipes with both AP and bread flour, and this is the best of them all.
Provided by SER
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 2h10m
Yield 16
Number Of Ingredients 8
Steps:
- Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough.
- Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes.
- Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour.
- Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes.
- Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.
Nutrition Facts : Calories 182 calories, Carbohydrate 31.9 g, Cholesterol 17.6 mg, Fat 2.9 g, Fiber 1.1 g, Protein 6.3 g, SaturatedFat 1.4 g, Sodium 266.6 mg, Sugar 3 g
HOMEMADE BUTTERY ENGLISH MUFFINS
Homemade English Muffins! Oh boy! Never again be fobbed off with those little white sponges sold in grocery stores. I have called for whole wheat flour because that is what I use, but you can certainly use all or part hard unbleached (white) flour. The ascorbic acid (Vitamin C powder) is available in bulk food stores, but you will not need it unless your flour is organic, and does not have dough conditioners added. Don't be put off by the length of the instructions, these are really quite easy. You can even make the dough in your bread machine.
Provided by Jenny Sanders
Categories Yeast Breads
Time 5h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat the milk and butter to blood temperature.
- Test a drop on your wrist-- it should feel barely warm.
- Beat in the egg.
- Dissolve the yeast in the milk mixture.
- Measure the flour into a bowl and stir in the salt.
- Make a well in the middle and pour in the milk mixture.
- Mix well.
- Turn out the dough and knead it until it is smooth and elastic, about 10 minutes.
- Put the dough back into a clean, oiled bowl and turn it over (so it is coated in the oil.) Cover it with a damp teatowel and let it rise for about 2 hours, until doubled in volume.
- Punch it down, then turn it out and roll it into a cylinder, about 1 1/2" in diameter.
- Cut it into 16 equal slices.
- They should be 1/2" thick; flatten them slightly if required.
- Arrange these on an oiled cookie sheet or on waxed paper.
- Cover them with the damp towel and let rise another 2 hours, until doubled in size again.
- Bake them in a heavy, ungreased, cast iron skillet at a temperature just slightly lower than for pancakes.
- (Medium-low heat.) They should be lightly browned.
- Turn them once, and bake the other side.
- Each side should take 3 to 5 minutes.
- To serve the muffins, they should be split and toasted.
- (They will be just barely cooked in the middle otherwise.) These can also be made in a bread machine on the dough cycle.
- Put the wet ingredients in first, and follow with the dry ingredients.
- Run the dough cycle.
- Let rise for the first time, then follow the instructions above from that point, step ten.
Tips:
- Use a digital scale to measure ingredients for precise results.
- Make sure your yeast is fresh and active.
- Knead the dough until it is smooth and elastic, about 10 minutes.
- Let the dough rise in a warm place until it has doubled in size, about 1 hour.
- Punch down the dough and divide it into 12 equal pieces.
- Shape the pieces of dough into rounds and place them on a greased baking sheet.
- Let the dough rise again until it has doubled in size, about 30 minutes.
- Bake the muffins in a preheated oven at 400°F for 15-20 minutes, or until they are golden brown.
- Serve the muffins warm with butter, jam, or honey.
Conclusion:
Homemade English muffins are a delicious and satisfying breakfast treat. They are easy to make and can be customized to your liking. With a little planning, you can enjoy fresh, hot English muffins anytime you want.
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