Homemade English Muffins

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Homemade English Muffins

I love carbs. There. I said it.

I love bagels, croissants, waffles, pancakes, toast and especially English muffins. Yum. But I’ve never made them from scratch. Until now. Here is how that went.


Homemade English Muffins

  • Servings: 6-8
  • Difficulty: medium
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INGREDIENTS:
2.5 cups of AP flour
1/4 tsp yeast
1/4 tsp salt
1 cup milk
2 tbsps butter
1/2 cup water

DIRECTIONS:

  1. In a large bowl, add your flour. To one side of the flour, add your yeast. To the other side of the flour, add your salt. You want to mix the yeast and the salt with the flour on opposite sides to avoid killing the yeast. Then you can mix it all together. Use a wooden spoon for this. This is a no knead recipe.
  2. In a microwave safe bowl add your milk, water and butter. Warm it up just until the butter is melted. Do no boil. 45 seconds or so.
  3. Add about 3/4 of your liquids to your flour and mix with a wooden spoon. The reason you are adding only some of your liquids instead of all is because flour varies from brand to brand. Which makes it absorb liquids differently too. So start with 3/4 of the required amount and if it’s too dry, add the rest a little at a time. But never add all of the liquids at the same time. Just until it comes together. If you have left over liquids, discard it. This is why a lot of baking recipes can fail for so many people. You have to know how to gage the liquids with the flour.
  1. Once the dough comes together, cover it with plastic wrap and a kitchen towel. Let it rest overnight.
  2. In the morning, flour your working surface and take the dough out gently. With your dry hands, pat the dough down to about 1/4 or 1/2 inch thickness.
  • Cover with dish towel once more and let it rest for about 10 minutes.
  • While that is resting, sprinkle a sheet of parchment paper with corn meal. Lightly.
  • With a 3 inch biscuit cutter or a glass cup and cut out about 6 or 8 muffins. Rest them on the corn meal parchment paper. Cover them once again and let them rest for 30-40 minutes.
  • In the meantime, get your griddle ready and set it to about 300 degrees. You can also use a non stick pan, no oils and medium low heat.
  • Once the muffins are rested, line them up on the griddle or in your pan and let them cook for about 5-7 minutes on one side. Every griddle and stove is different. Please check on them every 2 minutes to make sure they don’t burn.
  • Flip and bake another 7-9 minutes. Depending on thickness.
  • Take them off and let them cool in a bowl lined with a kitchen towel. Don’t cut them fresh.
  • Once cooled, you can slice them, toast them and eat them any way you like. Store at room temp for up to 3 days.

Enjoy.

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