MYO: English Muffins

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. . .

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.

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!

© Can Stock Photo Inc. / monkeybusiness

English Muffins

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 20 minutes mins

cook timeCook 10 minutes mins

total timeTotal 30 minutes mins

These homemade English muffins cook on a skillet until golden outside and tender inside, with plenty of texture for butter, jam, or breakfast sandwiches. Makes 12 muffins at an estimated total cost of $2.05, or about $0.17 per serving.

ServingsServings 12 servings

CourseCourse bread, Breakfast, lunch, Main Course, Sauce & Condiment, Snack

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $2.05

Ingredients

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• ▢ 1 ¾ cups lukewarm milk 85 to 100F
• ▢ 3 tablespoons softened butter
• ▢ 1 ¼ to 1 ½ teaspoons salt to taste
• ▢ 2 tablespoons sugar
• ▢ 4 ½ cups flour
• ▢ 2 teaspoons instant yeast
• ▢ Cornmeal for dusting
• ▢ Oil or shortening for greasing skillet or griddle

Equipment

Stand mixer with dough hook

Medium Mixing Bowl

Plastic Wrap

Sheet pans

Clean lint-free cotton cloth

Skillet or griddle

Fork

Instructions

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1. In the bowl of a mixer, combine half the flour, all of the sugar, and all of the yeast. Stir to blend.
2. Add the warm milk and stir well with a fork until smooth.
3. Add the remaining flour and the salt. Stir until smooth, then add the butter.
4. Mix on low speed with a dough hook, or by hand, until combined.
5. Increase to medium-high speed and mix until the dough is smooth, about 5 minutes.
6. Shape the dough into a ball and transfer it to a lightly greased medium bowl. Cover with plastic wrap and let rise in a warm place until doubled, up to 2 hours.
7. Turn the dough onto a lightly floured surface and knead gently by folding it over itself in three or four places.
8. Divide the dough into 12 equal pieces. Shape into rounds and place on sheet pans dusted heavily with cornmeal, turning to coat both sides.
9. Cover with a clean lint-free cotton cloth and let rise until slightly risen, about 30 minutes.
10. Preheat a skillet or griddle over medium heat and brush lightly with oil or shortening.
11. Cook the muffins until lightly browned on the bottom, about 5 minutes. Turn and cook until golden brown on the second side, about 5 minutes more.
12. Cool slightly, split with a fork, and toast just before serving.
13. For English Muffin Loaf, bake the dough in a lightly greased loaf pan at 325F for 30 minutes. Cool before slicing and toast before serving.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Prep time is an estimate and reflects active hands-on time only, not rising time.
Cook a test muffin first if your stove runs hot, then adjust to medium-low as needed.
Store cooled muffins airtight at room temperature up to 3 days or freeze up to 3 months for best quality.

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