MYO: English Muffins

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
4 (80%) 25 votes

English muffins aren’t just for breakfast! Create your own English Muffins for an exceptional homemade crusty on the outside yet perfectly moist and rough-textured on the inside, bursting with flavor.

These homemade delights freeze well for cheap breakfasts anytime or quick easy homemade mini-pizzas. . .

myo-english-muffins
You’ll Need:
1 3/4 cups lukewarm milk 85-100F
3 tablespoons softened butter
1 1/4 to 1 1/2 teaspoons salt, to taste
2 tablespoons sugar
4 1/2 cups flour

2 teaspoons instant Yeast

There are a couple different ways of making these, the old fashioned way- which is to proof the yeast first in a bowl of water until it foams and then continue with the recipe or, the “I don’t have time to mess around & want the fool-proof” method; which is the one I’m about to share with you.

In your mixer bowl place half the flour, all of the sugar, all of the yeast and stir together until blended. Add the warm milk stirring well with a fork until smooth. Add the remaining flour and the salt. Stir until smooth, add the butter and continue mixing on low speed with a dough hook (or by hand if you don’t have an electric mixer).

Increase the speed to medium-high and mix until the dough is smooth, about 5 minutes.

myo-english-muffins

Shape the dough into a ball and transfer it into a lightly greased medium size bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, up to 2 hours.

Once the dough has risen, knead it by turning the dough out onto a lightly floured work surface and folding the dough gently over on itself in three or four places.

Divide dough into 12 equal pieces. Shape each piece into small rounds and place on sheet pans that have been heavily dusted with cornmeal. Be sure to turn each muffin over in order to coat both sides with cornmeal.

Cover with a clean lint free cotton cloth and let rise until slightly risen, about 30 minutes.

Preheat a skillet or griddle over medium heat and brush lightly with oil or shortening. Cook the English muffins until lightly brown on the bottom, about 5 minutes. Turn the muffins over and cook until golden brown, another 5 minutes.

Split the English muffins by pulling them apart with a table fork. Toast them just prior to serving.

Alternatively, you can make “English Muffin Loaf” by baking the dough in a lightly greased loaf pan for 30 minutes at 325F . Let it cool before slicing, but be sure to toast prior to serving. The loaf pan method works great for making toasted sandwiches for lunches.

By the way, These freeze very well!

myo-english-muffins

Budget101InstagramPinterestFacebookTwitterYoutubeGoogle+Budget101

© Can Stock Photo Inc. / monkeybusiness

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4010 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

8 Comments

  1. since i purchase my yeast in bulk at a warehouse store, my price to make these is about 25¢….and that includes the energy cost for baking. The best price in the grocery is $1.99 for six!

  2. i am in the process of making these right now but 2 cups of flour seemed way off. My dough was really sticky so I ended up adding almost a full cup and a half just so I could shape into a ball. Can you please clarify this is the correct amount of flour?

    Also, the directions state to stir in salt but there is no salt listed in the ingredients. Can you please update this as well. I will have to see how they turn out.

  3. thank you so much for the update!! this is a completely different recipe. i can’t believe the last batch i made actually turned out but they were delicious anyway.

    can’t wait to try the updated recipe.

  4. can you use a bread maker for this? (you know, the “i really don’t have time to mess around and want the fool-proof” method!)

  5. i’m thinking if you’re making the english muffin loaf version, this would be perfect for french toast:d:purr:

Leave a Reply

Your email address will not be published.


*