Can you imagine eating a warm English muffin straight of the griddle? Toasted, spread with butter, jam or filled with a crispy fried egg and cheese. Delicious Right. Now you can stop imagining and get to make your own because they are so easy, you will never go back to store-bought.
Lately, we have become obsessed with making and eating these little breads.
They are so perfect for breakfast and can be served as plain or as elaborate as you like. Think little English muffin breakfast sandwiches, English muffin pizzas, English muffin burgers …I mean the list is endless.
The amazingly warm and comforting aroma that fills your home while these are on the griddle is something else. And then as simple as toasting and slathering with butter, these English muffins taste absolutely heavenly.
What I really love about these English muffins is that you can freeze them after cooking. This means great weekend breakfast ideas. I usually make about 12 and then pop them into the freezer.
And then on Saturday or Sunday morning serve toasted and filled with fried or poached eggs, a slice of cheese and grilled tomatoes. They taste so good.
MAKING THE ENGLISH MUFFINS
These English Muffins are made with simple and basic ingredients. No fancy equipment required and it is ready to be eaten or serve in an hour.
The dry ingredients are sifted and mixed together.
The rest of the ingredients added are then combined to form a soft dough. The liquid ingredients like the buttermilk and milk should be warmed slightly so that it works better with the yeast. Just lukewarm is fine.
KNEADING THE DOUGH IS IMPORTANT
Kneading the dough well is important as this activates the yeast and helps stretch the gluten in the flour so that the bread can rise well.
Stretch the dough by pushing the front half away with the heel of your palm, while holding the back of the dough with the other hand.
Then fold the stretched part of the dough back on itself, give it a quarter turn and repeat for about 8 to 10 minutes. The dough is then put back into the bowl and left to rise in a warm place for about 30 minutes.
CREATE A WARM DRAFT FREE ENVIRONMENT
A great idea which I use to create a warm environment for the dough is by heating up some water in the microwave for a minute. Then quickly open the microwave, remove the jug of water and replace with your bowl of dough.
Close the door and leave for half an hour. It is draft-free and guaranteed to make the dough rise faster ( Just make sure that you do not switch on the microwave )
After rising the dough is punched down and deflated, pressed or rolled and cut into ½ inch/1 ½ cm rounds and left on a tray for about 10 more minutes. It is then transferred to a pan dusted with polenta of semolina.
COOK ON LOW HEAT
English muffins are not baked but rather cooked on a pan, on the stovetop on very low heat for 7 to 10 minutes on each side until golden brown, crisp and cooked through.
It is best to use a heavy-based nonstick pan. They are then split in half, toasted on a hot pan and then served. However you prefer or plan to serve and eat these, you are bound to love them
If you like this recipe, be sure to check out my other amazing Bread recipes
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Enjoy ♥
English Muffins
Ingredients
- 2 cups / 300 g/10.6oz oz. strong white/ bread flour OR cake / all purpose flour plus extra for dusting
- 2 teaspoons / 7g instant / fast rising yeast
- 1¼ teaspoons / 6 g salt
- 4 teaspoons /15 g sugar
- 1 ½ Tablespoons /15 g softened butter cut into small pieces
- ¼ cup / 60ml lukewarm buttermilk OR ¼ cup lukewarm milk mixed with 2 teaspoons of lemon juice or vinegar
- ⅔ cup / 160ml milk lukewarm (it should make a soft dough but you can add up to about 30ml/extra if needed)
- oil for greasing
- 1 Tablespoon semolina or polenta OR flour for dusting
Instructions
- Sift the flour into a large mixing bowl. Add the yeast, sugar and salt into the flour. Using your fingertips, rub the butter into the flour. Pour in the warmed buttermilk and milk, then mix all the ingredients together to form a soft dough.
- Turn the mixture out onto a lightly floured surface and knead for 5 to10 minutes, or until soft, smooth and stretchy. SEE NOTE 1
- Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to rise for about ½ hour, or until doubled in size.
- Dust the work surface with either semolina, polenta or flour
- Tip the dough out onto the work surface and roll out to about into ½ inch/1 ½ cm thick.
- Using straight-sided cutter or cup cut out eight muffins. Place muffins, evenly spaced apart on each of the polenta or semolina dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins.
- Leave to rise for another 10 to 15 minutes.
- Heat a heavy-based frying pan on the stove to a very low heat. Cook the muffins on very low heat for approximately 8 to 10 minutes, then flip over and griddle for another 8 to 10 minutes on the other side.
- You can now either cut in half, and then toast the insides and serve as preferred or allow to cool, place in a bag and freeze until needed
Kathy @ Beyond the Chicken Coop says
Homemade English muffins are the best! I haven't tried making them with buttermilk before. I'll need to give your recipe a try!
The Gardening Foodie says
It is great with buttermilk and it adds a delicious taste to the recipe, Thank you and I hope that you get to try it soon Kathy 🙂
Kelly Lynns Sweets and Treats says
I swear that English Muffins are probably one of my FAVORITE foods!! And I just like to eat them plain!! I totally want to make these 🙂 XOXO
The Gardening Foodie says
Haha I also absolutely love eating them plain....It is really difficult to resist an English muffin 🙂
Louise (Cooking with Kids) says
These look great! I used to have cheese muffins with beans. I'd forgotten how good they tasted, thanks for sharing x
The Gardening Foodie says
Thank you and you are welcome Louise 🙂
Cheese muffins with beans sound great, I would love to give that a try too 🙂
Katherine | Love In My Oven says
I've thought about attempting my own English Muffins for a long time - now I have the recipe for it!! I always to make it so I can recreate a bacon n' egger breakfast sandwich. These look SO great, Ashika!!
The Gardening Foodie says
Thank you Katherine, oh that sounds like a great sandwich to recreate...if you give it a try I would love to know how it turns out 🙂
Maria | kitchenathoskins says
I really love all your homemade breads Ashika:) I would have never thought of making english muffins at home! You are such an amazing baker!!!
The Gardening Foodie says
Awww, thank you so much for the amazing compilment Maria...you are just too kind 🙂
I really do love making my own bread...lol even the next post is bread related.
I hope that you get to try these out as well 🙂
annie@ciaochowbambina says
I love English muffins and homemade is all the better! Love a good breakfast sandwich! YUM!
The Gardening Foodie says
Thank you Annie...oh yes homemade is definitely better 🙂
Kelsie | the itsy-bitsy kitchen says
I've been meaning to make my own English muffins for years now and I just haven't gotten around to it. You're inspiring me, Ashika! These look incredible!
The Gardening Foodie says
Thank you Kelsie,
You have got to try these,it is so easy and I am sure that you will love it too 🙂
Emma - Bake Then Eat says
I love English muffins but have never thought to make my own. You have definitely inspired me to give it a go. Great recipe 😀
Maureen Robertson says
Can I use Cornmeal instead of semolina or polenta?
The Gardening Foodie says
Hi Maureen, yes, sure cornmeal can be used instead of semolina or polenta 🙂