I made these. Hee hee.
I’m as surprised as anyone at how easy it is to make Homemade English Muffins, all while your family sleeps. When B came downstairs this morning and met me in the kitchen, I had a grin on my face a mile wide. Care for an English Muffin?
When I found this five star English Muffin recipe with over 100 favorable reviews I felt confident I could pull it off. Now that I have, I’m here to encourage you to do the same. All the ingredients go into your bread machine, set on the dough mode.
The original recipe called for 3 cups of flour, but several of the reviews suggested adding a little extra to avoid a sticky dough. I added two extra tablespoons and my dough was perfect and easy to work with.
I didn’t have a 3-inch round cookie cutter so instead I cut the dough into 8 equal pieces and formed them into 1/2-inch thick discs by hand.
All good English Muffins have those nice cornmeal dusted edges. Be sure to press both sides of the dough into the cornmeal, then transfer them to parchment lined baking sheets and cover with plastic wrap. After a 30 minute rest they will have almost doubled in size and are ready to be pan grilled.
Heat your cast iron skillet or griddle over a low flame. You can cook them in a dry skillet but I found a very, very light coating of canola oil gave them a nice golden finish. Let them cook for 5-7 minutes per side. They should be nicely browned.
I couldn’t wait to slice one open and check for nooks & crannies. Can you see them? Maybe not quite as many as the popular store bought brand, but plenty to hold a drizzle of honey or jam.
And when we make our Eggs Benedict ~ Two Ways, our Homemade English Muffins will sit proudly on the plate.
- 1 cup milk
- 3 Tbl. butter, room temperature
- 1 egg
- 1 tsp. salt
- 2 tsp. sugar
- 3 cups, plus 2 Tbl. all-purpose flour
- 1½ tsp. dry yeast
- cornmeal for rolling dough
- Put all ingredients through yeast into bread machine pan, in order listed.
- Start the dough cycle. Line two baking sheets with parchment paper. When dough is finished, sprinkle cornmeal over work surface. Pour dough onto work surface and pat into a ½-inch thick circle.
- Cut into 8-10 equal size pieces. Use either a 3-inch circle cutter or cut into wedges and form into discs by hand. Press both sides of each piece into cornmeal, then transfer to parchment lined baking sheet. Cover with plastic wrap and allow to rise about 30 minutes, until not quite double in size.
- Heat dry cast iron skillet or griddle over a low flame. Once hot, use a paper towel dipped in canola oil to very lightly grease pan. Working in batches, cook the muffins for 5 - 7 minutes per side. They should be golden brown when you turn them.
- Split with a fork or serrated knife. Best served warm.
- Can be frozen and reheated in the toaster.
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