Mmmm... Homemade English Muffins

English muffins are a breakfast staple in many homes. They are a low-sugar muffin option, more flavorful than some toasts, and they go well with many breakfast items. They are the foundation of many of the best breakfast sandwiches, and English Muffin pizzas are an easy solution for last-minute meals.

But have you ever baked one?

I am astonished by how many of my baking friends have never even attempted to make English muffins from scratch. They’re deceptively easy, and dare I say more fool-proof than attempting a basic white bread. The dough only requires one rise, and rather than shaping and baking the dough, the English muffins are cut out with a biscuit cutter and cooked in a pan on the top of the stove. How easy is that?

To be perfectly honest, I took the recipe from King Arthur Flour, but I made a couple of modifications that worked well for me. This recipe earned me third place in the 2008 LaPorte County Fair. I think it would have placed better, but let’s face it, thinking “outside the box” doesn’t happen all that often where I live. You should have seen what happened when I entered a *gasp* bar cookie in the *gasp* no bake category. I have never seen so many denim jumpers in a snit at one time.

So here is my English muffin recipe:
1 1/2 cups evaporated milk, warm
1/4 cup warm water
3 tablespoons (1 1/2 ounces) unsalted butter
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) granulated sugar
1 large egg, lightly beaten
4 to 4 1/4 cups (17 to 18 ounces) King Arthur Unbleached Bread Flour
2 teaspoons instant yeast

Mix the warm evaporated milk and the warm water together. Add one of the tablespoons of sugar and the yeast. Stir vigorously with a spoon. Cover with plastic wrap and set aside. Turn on the oven light (note, ONLY the oven light) to start creating a warm place for the dough to rise.

Now, you’ll recall from post about the different types of yeast that you don’t need to do this with instant yeast. But, I almost ALWAYS let my yeast get active before I use it. Even though I use yeast on a regular basis, and it won’t go bad, this extra step demonstrates that my yeast is viable. Doing so prevents me from wasting ingredients. If the yeast is bad, and I haven’t tested it, then I’ve wasted all of the other ingredients. This is one money-saving tip I swear by.

I use evaporated milk in this instance because I rarely keep whole milk in my refrigerator; I’ll think it’s a treat and drink it all. Also, one can happens to be the perfect amount. You can use 2% milk for this recipe just the same.

Mix the rest of the ingredients in a bowl by hand. Bread machine users can find the bread machine instructions at KAF. When the dough is starting to pull together, but still a little shaggy, dump it out onto a lightly greased surface. Knead the dough into a ball, until it starts becoming cohesive.

Once the ball has formed, continue to knead the dough by hand for approximately 6-7 minutes. The dough is kneaded when the surface is smooth and shiny. Resist the urge to add additional flour; none should be needed.

Spray the interior of a bowl with a light non-stick spray, or coat sparingly with olive oil. Place dough in the bowl, and cover with plastic wrap. Place dough in oven and allow it to rise for about 90 minutes.

Sprinkle the counter with cornmeal and remove the English muffin dough from the bowl, placing it on top of the cornmeal covered surface. Gently press the dough into a square. Cover with plastic wrap and let the dough rest for 15 minutes.

Let The Dough Rest

Many people skip the resting process, which is a huge mistake. The resting period helps relax the gluten, making the dough easier to roll. When the gluten is not relaxed, the dough will spring back and make it difficult to work with. Let the dough rest and the results will be all the better for it.

Once the dough has rested, roll the dough out to a half-inch thickness. Using the biscuit cutter, cut out circles of dough. Re-roll and cut additional muffins from the scraps.

Heat a frying pan or griddle on the stove with the absolute lowest heat possible. Do not grease, but sprinkle with cornmeal. Place several muffins in the pan, leaving ample room for expansion.

Place English Muffins in the Pan

I can usually fit five in my pan.

After three or four minutes, check the bottom of the muffins to see how they are browning. Typically, each muffin needs about 5-7 minutes on each side.

When the muffins start to cook, you’ll see them puff up quite quickly. If they are browning too fast, but not cooking, adjust the heat if possible.

When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest.

This recipe typically makes about 20 English Muffins for me. My husband regularly requests that I make these, and I am all too happy to do it. The overall size is smaller than a commercial English Muffin, like Thomas’ English Muffin, but they are the perfect size for a snack or a side at breakfast. They are low-sugar, and low fat, as well.

English Muffins