I LOVE…LOVE…LOVE…ENGLISH MUFFINS! Like obsessively love english muffins. But they are so stinking pricey at the grocery store. I cannot express how excited I was to find a recipe and be able to make them at home. Yes I did a little happy dance. We have all done a happy dance over food at some point in time. The one thing that I was most surprised to learn about making english muffins is that they are cooked on a griddle. How cool is that?
What is it about english muffins that I love so much you ask? They are chewy and fluffy at the same time. They have knooks and crankys that hold and soak up all the butter and jam you lay on them and they are just wonderful. A million times better then any piece of toast.
First combine all the dry ingredients in a mixing bowl.
Add the milk to the bowl and mix together at low speed, until it forms into a ball, using a paddle attachment. I decided to use buttermilk because I thought it would make the muffins fluffier and give them a nice sour touch.
Change the attachment to a dough hook and knead at medium speed for about 8 minutes. Sprinkle flour as needed until tacky and,
until you get a windowpane effect when you stretch out the dough.
Oil the bowl and allow the dough to rise, covered with plastic wrap for 60 to 90 minutes or until it doubles in size.
Flatten the dough out to 1 1/2 inches. Using a biscuit cutter, cut the muffins out.
Place the muffins on a baking sheet sprinkled with cornmeal, cover with plastic wrap and allow to rise 60 to 9o minutes or until doubled in size.
Pre-heat oven at 350 degrees and brush flat griddle with vegetable oil and heat at 350 degrees. Cook muffins on griddle for 5 to 8 minutes.
Or until the bottoms begin to brown without burning.
Flip the muffins and cook the other side for 5 t0 8 minutes. Then transfer to baking sheet and bake for an additional 5 to 8 minutes.
Transfer to cooking rack to let cool.
Use a fork to split them open, lather them with butter, or jam or make some eggs benedict. YUM! Whatever you decided to do with these english muffins you will enjoy them, because they are delicious and homemade.
I am enjoying a toasted english muffin with strawberry jam as I write this….and I may have to have another. I LOVE ENGLISH MUFFINS!
English Muffins (adapted from Baker’s Apprentice)
about 1 dozen (depending on size)
- 2 1/4 unbleached bread flour
- 1/2 Tbs granulated sugar
- 3/4 tsp salt
- 1 1/4 tsp instant yeast
- 1 Tbs shorting or unsalted butter at room temperature
- 3/4 to 1 cup milk or buttermilk, at room temperature
- cornmeal for dusting
In a mixing bowl stir together the flour, sugar, salt and yeast. Using an electric mixer mix in shortening and 3/4 cup of milk, with paddle attachment at low speed until the ingredients form a ball. If there is loose flour in the bowl dribble in remaining 1/4 cup of milk. The dough should be soft and pliable.
Sprinkle counter with flour and transfer dough to counter. Knead doug for 10 minutes, if using stand mixer use dough hook and mix for 8 minutes. Spinkle with flour as needed to make tacky. The dough should pass the windowpane test. Lightly oil bowl and transfer dough to bowl. Cover with plastic wrap and let it rise for 60 to 90 minutes, or until double in size.
When dough has raised, transfer to counter and press or roll out to 1 1/2 inch think. Using a biscuit cutter, cut out muffins. Roll out scraps and repeat, do not roll out more then once. Sprinkle cookie sheet with corn meal and place muffins on sheet, sprinkle corn meal over muffins, cover with plastic wrap and let rise for 60 to 90 minutes.
Heat flat griddle to medium or 350 degrees, also pre-heat oven to 350 degrees.
Brush the griddle with vegetable oil or mist with spray oil. Transfer muffins to griddle and cook for 5 to 8 minutes, or until the bottom of the dough cannot cook any longer without burning. Flip the muffins on the other side and cook for 5 to 8 minutes. Transfer to sheet pan and bake in oven 5 to 8 minutes to ensure center is baked.
Transfer the baked muffins to a cooling rack.
Saludos de una Puertorriqueña desde Texas! I was wondering if you had any tips on freezing these? It’s just my husband and I and making a whole bunch of them would mean that he would eat them and being that he is diabetic that’s not a good thing.
I made these this week using 1 cup Bob’s Red Mill whole wheat flour and the rest bread flour. They didn’t rise as much as I expected but they were still delicious. My husband ate 2 of them right after they came out of the oven. I will be making them again!
Sure you can buy english muffins cheaply at the grocery store, but you get what you pay for: no real dairy products, lots of fillers, corn syrup and preservatives. With these being so easy to make, why compromise?
For me, it’s not about the cost, it’s about the excellent end product. I’ve never seen such a beautiful English muffin. It brings a tear to my Eggs Benedict living eye.
Tickled Red says
Are you kidding? They look so easy! Where has this recipe been for the past ummm…14 years. Thanks so much for sharing.
No way!!! How did I miss this post yesterday? I love english muffins too — we eat sandwiches on them all the time, so much better than bread. It would be a really fun project to make them ourselves… gotta try it!
Now this looks like something I could do!
Thanks for sharing the recipe!!!!
these look fantastic! i’ve always wanted to try making my own. so what if they’re pretty cheap around these parts…nothing beats homemade bread!
Is this the part where I brag that I can buy 3 6-pack packages of Thomas’ English muffins for 4 bucks? Yes, friends, that would be $1.33 a package for some mighty fine muffins. HOWEVER, they are not made with the loving care of Meseidy, which makes them not very delightful to eat.
Expensive? English Muffins cost $1.29 for 6 here. They’re dirt cheap. Hell, they even go on sale for $1.00/6 (or lower!) fairly often.
I have seen them for almost $3….but that was when I was in FL. Hmmmm…
I am so excited to try this recipe!! I would love some advice on how to successfully make whole wheat english muffins. Any suggestions?