1. Recipes

How to Make Easy English Muffins - A Step-by-Step Guide

English muffins are a delicious breakfast treat that can be enjoyed in so many ways - toasted with butter and jam, used as a base for eggs benedict, or simply eaten on their own. And while store-bought English muffins are convenient, there's something so satisfying about making them from scratch at home.

Enter this easy English muffin recipe. With just a few simple ingredients and a bit of patience, you can create your own homemade English muffins that are far superior to anything you...

Read more

Ingredients

  • 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)

Information

  • Prep Time: 10 mins
  • Cook Time: 14 mins
  • Additional Time: 3 hrs 10 mins
  • Total Time: 3 hrs 34 mins
  • Servings: 6
  • Yield: 6 muffins

  • 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

    256 cal.

    • Total Fat: 11g
    • Saturated Fat: 6g
    • Cholesterol: 22mg
    • Sodium: 332mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 2g
    • Total Sugars: 0g
    • Protein: 6g
    • Calcium: 9mg
    • Iron: 2mg
    • Potassium: 79mg

    Categories

    Bread recipes
    Breakfast recipes
    Baking recipes