Just picture creamy sweet butter melting into the nooks and crannies of your English Muffin. Hear the crispy crunch of the outside as your bite into the soft amazing flavor on the inside. The muffins are easy to make, do not need a starter and freeze for up to 8 weeks, if they last that long. 😊
Serves: makes 8 muffins
Source: adapted from Gemma's Bigger, Bolder, Baking
- 2 1/2 cups (355g) unbleached all-purpose flour
- 1/4 tsp. instant yeast
- 1/2 tsp. fine sea salt
- 2/3 cups (142ml) whole milk
- 1/2 cups (115ml) warm water
- 1 tablespoon unsalted butter
- fine white or yellow cornmeal for dusting
Directions for Proofing and Shaping the Dough:
- Whisk together the flour, yeast, and salt.
- In a microwaveable bowl, add the milk, water, and butter. Microwave for 30-60 seconds or until the water and milk mixture is lukewarm and the butter has melted. Use a thermometer to check the temperature of the liquid to make sure that it is between 95 and 112 degrees F. Take care not to let it get too hot or it will kill the yeast.
- Add 3/4 of the wet ingredients to the dry. Use a wooden spoon or spatula gently mix the wet ingredients into the dry until you form a dough. Slowly add additional liquid if the dough is still to dry and not coming together. The dough will be quite soft and a little sticky.
- Once the dough has come together, just scrape down the sides of the bowl and cover tightly with plastic wrap and a clean kitchen towel. Let it sit at room temperature (72 to 75 degrees) for a minimum of 12-18 hours.
- Note: If you want to cook off your muffins at a later time then pop the dough in the fridge after the initial fermentation period or anywhere between the 12 and 18 hour mark.
- The dough is ready to shape after 12-18 hours and will have doubled in size. Turn it out onto a floured surface and cover with plastic wrap and a kitchen towel and let rest for 10 minutes. This will allow the gluten to relax.
- Gently pat the dough out to slightly over an inch in thickness.
- Use a round 3-inch cookie cutter dusted in flour, to cut the dough into circles. Gently combine the leftover dough to create another muffin. Then, carefully transfer the muffins to a baking tray lined with parchment paper that has been lightly dusted with white or yellow cornmeal. Sprinkle a bit of cornmeal on the top of each muffin.
- Note: At this point, you can place the muffins in the fridge to be cooked off later. cover with plastic wrap.
- Cover the muffins with plastic wrap and a kitchen towel and let it rest for about 40-45 minutes. After 40- 45 minutes, the dough circles will have puffed up a little.
Directions for Cooking the English Muffins:
- Heat a large nonstick frying pan that has a lid, over a steady, medium to medium-low heat.
- Use a flat spatula and gently place the English muffins onto to the non stick frying pan. Take extra care to avoid compressing the dough which will knock the lovely bubbles out, when you move the muffins from the baking sheet to the fry pan.
- Leave at least a 2 inches between each muffin. Cover the pan and cook the muffins for 6-7 minutes or until the bottom is golden brown. The steam created with the lid on will help the muffins rise and cook fully cook through.
- Remove the cover and gently flip over the muffins over. Cook the muffins on this side for another 3-4 minutes or until golden brown.
- Place the muffins on a metal rack and allow them to cool down before eating them fresh.
- Slice and serve with your favorite spread.
- The muffins will store well for 4 days at room temperature or freeze for up to 8 weeks.
English Muffins fresh from the oven! Once you take a bite of these amazing English Muffins topped with your favorite spread, you will never want a pre-packed muffin again. Eat them fresh or toasted, English Muffins from our kitchen to yours. 💗