Homemade English Muffins Recipes

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WONDERFUL ENGLISH MUFFINS



Wonderful English Muffins image

When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. -Linda Rasmussen, Twin Falls, Idaho

Provided by Taste of Home

Time 55m

Yield 12 muffins.

Number Of Ingredients 11

1 cup whole milk
1/4 cup butter, cubed
2 tablespoons sugar
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
2 cups all-purpose flour
3 to 3-1/2 cups whole wheat flour
1 tablespoon sesame seeds
1 tablespoon poppy seeds
Cornmeal

Steps:

  • Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough., Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes., Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.

Nutrition Facts : Calories 240 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.

EASY ENGLISH MUFFINS



Easy English Muffins image

This English muffin was inspired by one served at the Model Bakery, in Napa, CA. Theirs are fried in clarified butter. I didn't actually use their recipe, since I wanted to experiment with a simpler, faster method; but if it makes you feel any better, I did cook them in clarified butter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     English Muffin Recipes

Time 3h34m

Yield 6

Number Of Ingredients 8

1 ½ teaspoons active dry yeast, divided
2 cups all-purpose flour, divided, plus more for rolling
¾ cup warm water, divided
2 teaspoons vegetable oil
1 teaspoon kosher salt
1 egg white
2 tablespoons cornmeal, or as needed
¼ cup clarified butter (ghee)

Steps:

  • Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
  • Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
  • Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
  • Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 34.5 g, Cholesterol 21.9 mg, Fat 10.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 331.8 mg, Sugar 0.2 g

SOURDOUGH ENGLISH MUFFINS



Sourdough English Muffins image

Here is an easy recipe that makes muffins much better than store-bought and is also a good way to use your extra sourdough. I found this recipe on a website called 'The Fresh Loaf' and tweaked a few of the details based on my experience. There is some amount of planning ahead needed as you have to start the night before, but it is definitely worth it.

Provided by mekebby

Categories     Bread     Yeast Bread Recipes     English Muffin Recipes

Time 9h15m

Yield 10

Number Of Ingredients 8

1 cup milk
½ cup sourdough starter
2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup unbleached all-purpose flour
1 tablespoon cornmeal, or as needed

Steps:

  • Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
  • Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
  • Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
  • Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
  • Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 30.4 g, Cholesterol 2 mg, Fat 0.9 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 255.7 mg, Sugar 2.7 g

ENGLISH MUFFINS



English Muffins image

Provided by Alton Brown

Time 57m

Yield 8 to 10 muffins

Number Of Ingredients 10

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray

Steps:

  • In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
  • Preheat the griddle to 300 degrees F.
  • Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

ENGLISH MUFFINS



English Muffins image

I've used this delicious recipe for about 29 years. They are very good... much better than any store-bought English Muffins I've ever had.

Provided by LindaPinda

Categories     Bread     Yeast Bread Recipes     English Muffin Recipes

Time 2h15m

Yield 18

Number Of Ingredients 7

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup melted shortening
6 cups all-purpose flour
1 teaspoon salt

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
  • Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
  • Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 34 g, Cholesterol 1.1 mg, Fat 3.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 136.2 mg, Sugar 2.1 g

HOMEMADE ENGLISH MUFFINS



Homemade English Muffins image

You can't make a true homemade English muffin without using bread flour. It gives the muffins the chewy texture you identify with and love. I've tried many recipes with both AP and bread flour, and this is the best of them all.

Provided by SER

Categories     Bread     Yeast Bread Recipes     English Muffin Recipes

Time 2h10m

Yield 16

Number Of Ingredients 8

21 ounces white bread flour (4 1/2 cups)
2 ¼ teaspoons instant dry yeast
2 teaspoons kosher salt
14 ounces lukewarm whole milk
2 tablespoons white sugar
2 tablespoons butter, softened
1 large egg, at room temperature, slightly beaten
¼ cup semolina, or as needed

Steps:

  • Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough.
  • Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes.
  • Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour.
  • Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes.
  • Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.

Nutrition Facts : Calories 182 calories, Carbohydrate 31.9 g, Cholesterol 17.6 mg, Fat 2.9 g, Fiber 1.1 g, Protein 6.3 g, SaturatedFat 1.4 g, Sodium 266.6 mg, Sugar 3 g

TRADITIONAL ENGLISH MUFFINS



Traditional English Muffins image

Our neighbors love these yeast treats I make. They tell me my muffins taste so much better than store-bought ones!

Provided by Taste of Home

Time 50m

Yield about 3 dozen.

Number Of Ingredients 7

2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
3 cups warm water (110° to 115°), divided
2 eggs, lightly beaten
2/3 cup honey
1 teaspoon salt
9 to 10 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast and sugar in 2 cups water. Beat in eggs, honey, salt, 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. On a floured surface, roll to 1/2-in. thickness. Cover and let stand for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets. , Bake at 375° for 8 minutes or until bottom is browned. Turn and bake 7 minutes longer or until second side is browned. Cool on wire racks. , To serve, split with a fork and toast.

Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 70mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

TRADITIONAL ENGLISH MUFFINS RECIPE BY TASTY



Traditional English Muffins Recipe by Tasty image

Here's what you need: milk, water, sugar, fresh yeast, butter, flour, salt

Provided by Samira Rueda

Yield 6 servings

Number Of Ingredients 7

1 cup milk
⅓ cup water
1 tablespoon sugar
½ teaspoon fresh yeast
2 tablespoons butter, melted
3 cups flour
1 teaspoon salt

Steps:

  • Warm up the milk at 45°C, mix in the yeast, and set aside.
  • Combine flour, salt, water, sugar, and butter. Then, add the milk mixture to the flour bowl.
  • Knead dough until homogenous.
  • Rest for 1.5 hours at room temperature (or let rest overnight in the fridge).
  • Roll out dough and with a cookie cutter and cut circles to form English muffins. Let circles rise for 45 minutes.
  • Sprinkle with corn meal and cook on low heat, until golden brown on each side.
  • Serve warm, accompanied by jam and butter.
  • Enjoy!

Nutrition Facts : Calories 317 calories, Carbohydrate 57 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, Sugar 3 grams

HOMEMADE ENGLISH MUFFINS



Homemade English Muffins image

This is a classic recipe from Julia Child. It's great for when it's too hot to crank up the oven as this recipe uses a griddle or frying pan to cook. You will need cookie cutter rings or tuna cans with the lids and bottom removed, 3 inches (8 cm) in diameter to shape the muffins.

Provided by SamiBTX

Categories     Quick Breads

Time 4h20m

Yield 10-12 muffins, 10-12 serving(s)

Number Of Ingredients 6

1 tablespoon active dry yeast
1/4 potato, grated raw and simmered until tender
1/2 cup cold milk (dairy, soy, rice, any will do)
2 1/2 cups all-purpose flour
3 tablespoons butter, softened
1 1/2 teaspoons salt

Steps:

  • THE DOUGH:.
  • Dissolve the yeast in 1/4 cup tepid water, while the yeast is dissolving, place the flour in a large mixing bowl. Beat the cold milk into the potatoes and then add to the flour. After the flour mixture has warmed to tepid, add the dissolved yeast and beat vigorously for a minute or so until it has become a thick, smooth batter. Thicker than regular pancake batter, but not at all like conventional dough. Cover with plastic wrap and let rise for about 1 1/2 hours, preferably at 80°F (27°C) until batter has risen and large bubbles have appeared on the surface (the surface must be bubbly, however long it takes).
  • Dissolve the salt in 3 tablespoons tepid water and beat the batter down. Then add the salt and beat vigorously for a minute.
  • Once again cover for an hour or more until the surface of the batter has become bubbly.
  • The batter is now ready to become English muffins.
  • COOKING THE MUFFINS:.
  • When you are ready to cook the muffins, brush the insides of the tins or rings generously with the butter; butter the surface of the griddle or frying pan as well. Place the tins on the griddle/frying pan and set on medium heat.
  • With a ladle are large spoon scoop the batter up and dislodge the batter from
  • the spoon with rubber spatula into the tins. Batter should be about 3/8 inch (1 cm) thick to make a muffin twice that. (Batter should be heavy, sticky, sluggish but not runny, having just enough looseness to be spread out into the ring).
  • The muffins are to cook slowly on one side until it bubbles, which form near the bottom of the muffin. When the top of the muffin's color changes from a wet ivory white to a dry gray color; this will take 6 to 8 minutes or more depending on the heat (regulate heat so that bottoms of muffins do not color more than a light to medium brown).
  • Now the muffins are ready to be turned over for a brief cooking on the other side. At this point you can probably lift the tins off them (if getting the tins off is difficult then gently cut around the edge with a knife).
  • Less than a minute is generally enough for cooking the other side, which needs a token brown color.
  • Cool muffins on a rack.
  • Wrap in air-tight plastic bags or wrap and store in the fridge.
  • Cut in half and/or re-heat in the toaster and spread whatever you fancy on them!

Nutrition Facts : Calories 159.7, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.9, Sodium 380.9, Carbohydrate 25.8, Fiber 1.2, Sugar 0.1, Protein 4.2

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From thewoksoflife.com


ENGLISH MUFFINS RECIPE - BBC FOOD
Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy. Lightly grease a large bowl with oil. Place the dough in the oiled ...
From bbc.co.uk


HOMEMADE ENGLISH MUFFINS RECIPE | COOKIES & CUPS
2020-03-20 Remove the paddle attachment, replacing it with the dough hook attachment. Turn mixer up to medium-high and mix for 5 minutes, until the dough is smooth and elastic. Alternately, you can knead the dough by hand on a lightly floured surface for 5-6 minutes. Form the dough into a ball, and cover the bowl with a towel.
From cookiesandcups.com


HOW TO MAKE ENGLISH MUFFINS (HOMEMADE RECIPE) - FIFTEEN SPATULAS
2019-01-13 Preheat the oven to 400 degrees F, and line two sheet pans with parchment paper or silicone mats. Punch down the dough to deflate some of the gas bubbles (otherwise the English muffins will rise too much during baking). Lightly flour the countertop. Roll the dough to a half inch thickness.
From fifteenspatulas.com


BEST ENGLISH MUFFINS RECIPE - HOW TO MAKE HOMEMADE ENGLISH …
2021-03-12 Scrape the dough out into a lightly oiled bowl. Spray or brush a little oil on top, cover and set in a warm place and let rise until doubled, about 1 hour. Line a baking sheet with parchment paper ...
From goodhousekeeping.com


BAKED ENGLISH MUFFINS | KING ARTHUR BAKING
While the dough is rising, preheat the oven to 400°F. Bake the risen muffins for 10 minutes. Flip the pans over, and bake for 5 minutes more. Remove the top pan, and bake for an additional 3 to 5 minutes, until they're a light golden brown, and the interior of one registers about 200°F on an instant-read thermometer.
From kingarthurbaking.com


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