Tuesday, September 13, 2016

The EASIEST Homemade English Muffins EVER!

I will get new pictures this weekend when I make a new batch.
My husband and I LOVE english muffins for breakfast and snacks, but they are SOOO expensive to buy from the store. I decided to try baking my own from scratch one Sunday afternoon... I jumped on Pinterest and was very disappointed to see all these recipes that needed 12 hours of rise time, or special rings to make the muffins.I was almost ready to give up until I found this recipe.

I'm telling you, it is simply the Easiest and BEST homemade English Muffin recipe ever. You only need a few ingredients and about 3 hours of time. That is IT!

I got the original Recipe from Baked by an Introvert, but I changed a few very minor things to make it work for me.

You don't need much for a batch of about 16-24 (depending on how big you make them) English Muffin. No special equipment is needed either.

Are you ready for the amazing recipe? I will add pictures this weekend when I bake a new batch.
Here it is:

Easiest Homemade English Muffin Recipe

Time: About 3 hours     Batch: 16-24 Muffins


2 Cups of Whole Milk
3 Tablespoons of Honey
2 1/4 Teaspoons of Active Dry Yeast (1 Packet)
1 Large Egg
4 Tablespoons of Butter (Melted)
5 1/5 Cups of AP Flour (Or Bread Flour)
1 1/2 Teaspoons of Salt
Olive oil
some cornmeal for dusting the pans.

The Directions are pretty simple and straightforward.

  1. Warm 2 Cups of Milk and 3 Tablespoons of honey in a small Sauce Pot until it reaches about 110 degrees F. **Do not over heat, because it will KILL your yeast. If it reaches 120 degrees F, let it cool some before moving on. 
  2. Remove from heat and add in Yeast. Allow to set for about 5 minutes to ensure the yeast is activated. 
  3. Whisk in Melted butter and egg.
  4. Measure out sifted flour and salt into large bowl. Gradually pour the milk and yeast mixture into the flour, mixing with the wooden spoon. (**The original recipe says you can use a stand mixer with a dough attachment. Mix on low until all of the flour is mixed, then turn to medium and mix for 4 minutes) 
  5. Once the flour is incorporated into the milk mixture, pour out onto a lightly floured surface. Knead for about 8 minutes until the dough is well mixed and smooth. 
  6. Place ball of dough into lightly oiled bowl. Place a clean lint free towel across the large bowl and place in a draft free, warm spot for about an hour. The dough should double in size)
  7. After the dough has doubled in size, turn the dough out onto a lightly floured surface. Gently knead the dough a few times. 
  8. Place parchment paper on two large baking sheets and dust with cornmeal (*Do NOT skip this step, it will make it really hard to get the muffins off the pan, trust me... I know ;-). This is where you get to choose the size of your English Muffins! 
  9. Divide the dough in half and set one half aside momentarily. Divide each half into 8-12 equal sized portions. Roll each portion into a ball and place on the baking sheet. Press gently on the top of the ball to flatten, creating a disk. Spread the disks out around the baking sheet, sprinkle the tops with cornmeal, and cover with a clean lint free towel again. Place the baking sheets with the disks in a draft free place and allow to rise for another hour. 
  10. After an hour: Preheat oven to 325 Degrees F. 
  11. Heat a large skillet or griddle on medium heat. (You may need Medium-Low heat depending on your burners)
  12. VERY gently lift a disk off of the baking sheet with a spatula and place on the heated skillet. Be careful NOT to deflate the disk. Cook each side for about 2-3 minutes until golden brown. (In my skillet, I can fit a total of 5-6 disks at a time).
  13. Place the browned disks back on the baking sheet and bake for 10 minutes. IF you are making the large muffins (16 count), you may need to increase your baking time by a minute or two. 
  14. THE BEST PART: Use a fork to gently perforate the muffin and ENJOY with your favorite spread or butter. 

Do not Underestimate the size of the muffins. If you make the 16 count, they will be HUGE. I typically make about 20 per batch. That seems to be the perfect size for us.

The original recipe calls for Bread flour, but I typically only have All Purpose flour on hand, so that is what I use.

Before you go through your muffin making efforts, make SURE your yeast has activated after you add it to the milk and honey. It should become foamy. If it does not, you need new yeast.

I have frozen a fully cooked batch before, but I'll be honest, they only lasted about a week in the freezer, because my hubby would go grab one every chance he got. To reheat from the freezer, I just popped it in the microwave for about 10 seconds, then toasted like normal.

I only use a toaster to reheat the muffins. A microwave makes them chewy.

These make AMAZING mini pizzas. Just add pizza sauce and cheese and you have a super quick (if they are already made of course) lunch or snack for the kids, or husband, or yourself!

It has become a habit now, but every Sunday after church I make a batch. I store the cooked muffins in a ziplock bag or container after they have cooled off on our counter. I keep the container in the fridge for a quick snack.

If you make this recipe, please let me know. Comment, or head over to Facebook and tell me on my page.

Do you have a favorite homemade recipe? Please share, I love finding new recipes that are tried and true.

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