English muffins are much easier to cook that you may think. You need a bit of attention and you will have soft muffins for breakfast. Eat it with your favorite jam, sweet sauce or butter.
English muffins are a real treat when they’re fresh and hot, but you can keep leftovers in a fridge for a week, they are really tasty when you toast them and add butter. I know some people who prefer muffins several days old because they’re less chewy and more crunchy.
Homemade English breakfast muffins
Making English muffins is really easy and very rewarding. It's worth the time and effort. Make sure you follow the instructions, the process is very precise. You should make sure the temperatures and testing times are the same. The result will be delicious, soft, fulfilling muffins. There are many muffins with different fillings, this version is one of the easiest and fluffiest of them. They are crunchy and chewy, which is exactly what English muffins should be.
- 450 ml milk
- 45 ml honey
- 53 ml dry yeast
- 1 egg
- 60 ml melted butter
- 1150 ml bread flour
- 20 ml salt
- 20 g cornmeal
Take a saucepan, place it on a low heat and heat the honey and milk until they reach 105F. Remove the pan, add yeast and let it sit for 5 minutes. Add butter and the egg.
Take a stand mixer and mix flour and salt. If you have the dough hook, use it to prepare the dough. Mix milk mixture together with the flour on a low heat. Make sure the flour is fully incorporated. Scrape down the sides. The dough is ready when it's sticky and smooth and has a creamy color.
Place the dough into a bowl, sprinkle oil over the dough. It should be less sticky and very soft. Cover it with a foil and set in a warm place for 60 minutes. The dough will double in size.
Place the dough on the floured surface. You don't need much flour for this, several teaspoons is enough. Knead the dough together. The flour should make it less sticky and easier to work with. Divide it in half. Divide every half in 8 smaller pieces. You can make smaller muffins and divide the halves into 12 pieces. Roll every piece into a ball and gently flatten it.
Place the muffins on a baking sheet that is dusted with cornmeal. Add more cornmeal on muffins. Cover them with the towel and set aside for an hour. The muffins will become twice larger. In the meantime, preheat the oven to 325F.
Take a griddle and heat it over a medium heat. Lift every muffin with a spatula and place it on the griddle. The dough is very gentle, so be careful with it. Cook the muffins for 2 minutes on every side, they should be brown. Place the half-cooked muffins on a baking sheet, bake them for 7-10 minutes. If your muffins are smaller, they will need less than 5 minutes to cook.
Take a fork, split the muffins and serve warm with sweet jam, sauce or butter. Muffins are best kept in an airtight container, otherwise they can get dry. You can use a plastic wrap or a zip-top bag. Keep them in a freezer for 3 months.