Homemade English Muffins Recipe

Homemade English Muffins Recipe

Homemade English muffins. Nothing can beat them directly from the griddle or lightly grilled. They are soft, slightly chewy and perfect for breakfast or snacks. No oven is required and they are so much better than those purchased in store!

Ingredients

• 1/4 teaspoon salt
• 1 tablespoon butter
• 2/3 cups (5floz/142ml) milk
• 1/2 cups (4floz/115ml) water
• 2 1/2 cups (12 1/2/355g) all-purpose flour
• 1/4 teaspoon instant yeast

Instructions

First,In a medium bowl, add flour, baking powder and salt. Mix briefly.

Then, In a separate pot, add milk, water and butter. Pop in the microwave for 15-30 seconds or until it is lukewarm and the butter has melted. Be careful not to leave too hot.

Add the wet ingredients to the dry and mix until you get a paste. The dough will be quite soft and a bit sticky. (NOTE: See the video on fluid retention until the consistency of the dough is achieved).

Once the dough is assembled, simply scrape the sides of the bowl and cover it well with a film of food and a clean cloth. Now leave it at room temperature for at least 12 to 18 hours. (If you want to cook your muffins later, put the dough in the fridge after 18 hours)

The next morning, the dough will have doubled in size. Turn it on a floured surface. Cover with plastic wrap and cloth and let stand for 10 minutes.

After resting, the gluten will be relaxed. You can now spread it about 2 cm or a little over an inch thick. (In the video, I said to roll at 1 cm, but I found that very thin later)

Using a 3-inch pastry cutter sprinkled with flour, cut out the slices and transfer them to another baking sheet lined with parchment paper. The leftovers you can re-rolled and turned into another muffin. Note: At this point, you can put the muffins in the refrigerator for cooking later.

Cover the muffins with plastic wrap and a cloth and let stand about 40 to 45 minutes. 

After 45 minutes, the circles of dough will be a little swollen. Proceed to cooking!

Cook English muffins:

First, Heat a large nonstick skillet over medium-low to medium-low heat.

Then, Using a flat spatula, gently move the English muffins onto a non-stick pan and cover them with a lid.

Leave at least 2 inches between each muffin. It's 8-10 muffins, so you'll probably need to bake them twice. Be very careful when moving your muffins to avoid compressing the dough and breaking the bubbles.

Cook on this side for about 6-7 minutes. Steam created with the lid will help the muffins rise and cook completely.

Turn over and cook on the other side for 3-4 minutes.

Let the side muffins cool before eating them fresh. These muffins are also very well grilled.

Store for 4 days at room temperature or freeze up to 8 weeks.

Happy Cooking Time.