Homemade English Muffins Recipe
Make the most delicious English muffins and use this easy Homemade English Muffins Recipe to help you do so. You won't regret it! They're gorgeous toasted and served with butter which melts and seeps into all those wonderful textured, nooks and crannies. Quick and simple to make with a short proving time.
Servings: 8
Equipment
- baking tray
- bowl
- measuring cups
- digital scale
- spatulas
- frying pan
Ingredients
- 2 1/2 cups strong white flour bread flour
- 2 teaspoon dried yeast ensure that it is suitable or hand baking
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon butter softened and cut into small chunks
- 1 egg medium sized, beaten
- 2/3 cup milk warmed
- 2 tablespoon semolina or finely ground polenta for dusting the muffins
- 1 tablespoon olive oil greasing the bowl
- extra butter for the frying pan
Instructions
- Measure the bread flour into the bowl. Add in all the other ingredients apart from the semolina which is for dusting the muffins before they're cooked.
- Mix this together until it forms a soft dough. Tip this out onto the work surface and begin to knead it.
- Knead the dough for between 5 - 10 minutes until it forms a smooth and stretchy dough.
- Grease a clean bowl with olive oil and pop the kneaded dough into it to rise. Cover with a clean tea-towel and put it somewhere that's not in direct sunlight or cool draughts.
- Leave to double in size, this should take about an hour.
- Sprinkle half of the semolina out onto a baking tray. Divide the dough into 8 roughly equal sized pieces and shape them into balls. Place them on the baking tray and cover with a tea towel and leave to rise for about 30 minutes.
- At the end of that time, dust the tops of the balls with the remaining semolina and warm your non-stick frying pan on a medium to low heat. Add some butter to the pan until is sizzles.
- Place a ball of dough into the pan and let it cook for about 5 minutes. If your pan is large enough you can fit in more pieces of dough.
- At the end of this time, turn the muffins over, they should be golden brown coloured, and cook the other side for a further 5 minutes.
- Pre-heat the oven to 160C Fan/180C/350F
- When all the muffins have been cooked in the frying pan place them on a baking tray. Pop this into the oven and cook for a further 5 minutes. This ensures that the muffins are cooked through.
- Place them on a cooling rack and leave for about an hour before trying one.
- Your English muffins are now ready. Now search out the butter and try one!
Notes
Note: Nutritional Information is computer generated and is intended as a guideline only and does not include the butter used to cook the muffins.
Timings: I've given my best estimate for the time required for making these English Muffins. The actual hands-on time should be about 20 minutes altogether (for the mixing and both lots of kneading and shaping) but the proving and the cooking times will depend a little bit on the temperatures where you are. The cooking time will also vary depending on how large your frying pan is and how many muffins you cook together in that pan. The largest chunk of time is for the proving of the dough and you can leave it to its on devices for whilst that magic happens.
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Nutrition
Serving: 1English muffin | Calories: 200kcal | Carbohydrates: 35g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 322mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg