This homemade English muffin recipe is breakfast heaven. They're so airy and light with the perfect nooks and crannies! Top it with butter and some wild blueberry jam for an ultimate delight.
In a large mixing bowl add the flour, yeast, and salt. Mix briefly.
In a separate small bowl, melt butter for 15-20 seconds in a microwave until completely melted. Then add milk and water and microwave for another 10 - 15 seconds until it's lukewarm. DO NOT OVER WARM- it will kill the yeast once mixed in. If it's warmer than lukewarm, allow to cool slightly before proceeding to the next step.
Add the wet ingredients to the dry and mix using your hands until a soft slightly sticky dough is formed. Knead it for 2-3mins.
Scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Let sit at room temperature for a minimum of 8-12 hours.
The next morning, the dough will have almost doubled in size. Lightly flour a surface. Roll it out to half inch thickness.
Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another a baking tray lined with parchment. Be sure to leave 1 inch space between them for additional rising.
Dust the top with flour to prevent the plastic from sticking. Cover the muffins with plastic wrap and a tea towel and let it rest for 45 minutes. After 45 minutes, the english muffin rounds will have puffed up a bit.
Heat a large nonstick frying pan over medium-low heat with lid on.
Sprinkle English muffin with corn meal on top and on the bottom once flipped.
Using a flat spatula or your hands (be careful not to press to hard on them) carefully move over the English muffins onto to a non stick frying pan and cover with a lid to create steam to cook them through. Leave at least a 2 inches between each muffin.
Cook on this side for about 4-5 minutes until lightly golden. The steam created with the lid on will help the muffins rise and cook through fully.
Flip over and cook on the other side for another 2-4 minutes.
Cool down for 5 minutes and eat fresh. Or toast them in the toaster for a perfect crunch and top either your favourite spreads. Store for 1-2 days at room temperature, in the fridge for up to a week or freeze for up to 2-3 months.
Ingredients
Directions
In a large mixing bowl add the flour, yeast, and salt. Mix briefly.
In a separate small bowl, melt butter for 15-20 seconds in a microwave until completely melted. Then add milk and water and microwave for another 10 - 15 seconds until it's lukewarm. DO NOT OVER WARM- it will kill the yeast once mixed in. If it's warmer than lukewarm, allow to cool slightly before proceeding to the next step.
Add the wet ingredients to the dry and mix using your hands until a soft slightly sticky dough is formed. Knead it for 2-3mins.
Scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Let sit at room temperature for a minimum of 8-12 hours.
The next morning, the dough will have almost doubled in size. Lightly flour a surface. Roll it out to half inch thickness.
Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another a baking tray lined with parchment. Be sure to leave 1 inch space between them for additional rising.
Dust the top with flour to prevent the plastic from sticking. Cover the muffins with plastic wrap and a tea towel and let it rest for 45 minutes. After 45 minutes, the english muffin rounds will have puffed up a bit.
Heat a large nonstick frying pan over medium-low heat with lid on.
Sprinkle English muffin with corn meal on top and on the bottom once flipped.
Using a flat spatula or your hands (be careful not to press to hard on them) carefully move over the English muffins onto to a non stick frying pan and cover with a lid to create steam to cook them through. Leave at least a 2 inches between each muffin.
Cook on this side for about 4-5 minutes until lightly golden. The steam created with the lid on will help the muffins rise and cook through fully.
Flip over and cook on the other side for another 2-4 minutes.
Cool down for 5 minutes and eat fresh. Or toast them in the toaster for a perfect crunch and top either your favourite spreads. Store for 1-2 days at room temperature, in the fridge for up to a week or freeze for up to 2-3 months.
