How to Make English Muffins
English Muffins are a tasty homemade breakfast treat that are easily made. Crispy on the outside and tender on the inside, English muffins, or Pan muffins may be prepared ahead of time and toasted later.Enjoy with a slather of butter or homemade jam.
Mix the dough in the evening and let it rise overnight. The second rise itakes only 20 minutes. Follow the recipe below to make English muffins. You may need to make adjustments depending on the idiosyncrasies of your own stove.
English Muffins
Recipe
2 Cups Flour
2 1/2 Teaspoons Yeast (one package)
1 Tablespoon Sugar
1/3 Cup Warm Water
1 Cup Milk
1 Tablespoon oil
1/2 Teaspoon salt
cornmeal
Gooey Dough
Drop discs in skillet
Method
Add together yeast, sugar and warm water. Allow to sit 5 minutes
Add rest. Mix vigorously 5 minutes or so.
Cover bowl with plastic wrap and towel. Allow to rise overnight in a draft-free place.
Next morning:
Cover tray or large cutting board with a cornmeal
Shape dough by scooping it into a spoon and dropping it into cornmeal. Plan on making 8 -10 muffins. Dough will be quite gooey, as shown on the top right.
Roll each piece around in cornmeal.
Flatten into a disc.
Leave coated muffin discs on cornmeal and cover with a towel. Let rise for 20 minutes.
Heat a lightly greased skillet to medium heat.
Drop muffins on skillet. Reduce heat to low.
Turn when bottom of muffin is golden tan. Check before 10 minutes are up to avoid burning. But you want to make sure muffin is cooked thoroughly.
Cook 10 minutes more.
Turn Muffins When They Become Golden Tan
Enjoy !
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Comments
I must say they do look quite good and tasty...I have tried before but with a different recipe, maybe I will give it another try, these seem easier to me...Thanks and The picture with the jam on them looks good enough to eat...Yummy...G-Ma :O) Hugs & Peace
Oh yes ! - I shall be making them this weekend - thanks !
Hawsdream - I live in America and we call them English muffins but you could call them skillet bread, I guess.
Thank you, Gma, I made the jam too, it's blueberry marmalade.
Iphegenia - I like being able to let them rise overnight.
thank you all for leaving comments!
Dolores - what a vision of tastiness! One story of the origin of Muffin is that bakers used left over scraps of bread and cake dough to make small cakes that they would cook off on a hot griddle or pan and then give them to their servants or to the poor of the village.
Whatever their origin, they've come a long way and we all enjoy them as a tea-time treat! We English (and Cornish) enjoy our afternoon tea!
Dragon, I don't think that the Brittish call them English muffins, but whatever they are, I love them. I appreciate the history lesson. Sometimes you hear about the left over 'crap' that was given to the servants and it sounds just great! Thank you for commenting.
Yum! Definitely going to try this recipe. Thanks!
estatchel - it's funny, but I get into baking things and have totally forgotten that last year I was making these pan muffins! A fun project in winter! Thank you!
Great recipe, thanks! Tastes perfect!
I made it using half whole wheat, and it turned out great.
Always use cast iron, its best by far... If you're getting uneven browning, try out an induction cooktop w/ a cast iron skillet. You'll get perfectly even cooking!
Great recipe, thanks! Tastes perfect!
I made it using half whole wheat, and it turned out great.
Always use cast iron, its best by far... If you're getting uneven browning, try out an induction cooktop w/ a cast iron skillet. You'll get perfectly even cooking!
Fateh K - oh you bet! There is nothing like cast iron. Thanks for sharing!
I love homemade English muffins and this recipe worked well. I also use my cast iron pan and they come out nicely toasted on the top and bottom and warm and soft inside. Yum, thanks for sharing!
Hawkesdream 3 years ago
They sound really tasty, can't say I have ever tried one but then I am Cornish and not English. Sounds like they could come from Yorkshire, don't know.