Homemade English Muffins

english muffins 3

A while back, I was going through my boards on Pinterest and weeding them out a little. I pin quite a bit, but sometimes when I looks at my boards later, I have pinner’s remorse… Like why would I ever have pinned how to make Jell-o worms by pouring Jell-o into straws? I mean, really?  I will never make those.

After deleting quite a few pins, I stumbled upon 3 or 4 pins for the same item – homemade English muffins. I went to each site, and decided on one recipe to try – it seemed pretty straightforward.

Ok, it was super-easy. So easy that when I tasted the first one out of the pan, I found it completely ridiculous that I had lived the first 27 years of my life without ever making these myself. The resulting muffins were delicious – super tender, and would be the perfect base for our favorite breakfast sandwiches.

Here’s the recipe I used –

Homemade English Muffins (from Butter with a Side of Bread)

  • 1 3/4 cup warm milk (I used 2%)
  • 2 Tbsp. white or brown sugar
  • 2 tsp. rapid yeast
  • 3 Tbsp. butter, softened
  • 1 egg, beaten
  • 1 tsp. salt
  • about 4 cups flour (I used A.P., but I would like to experiment with other flours or even add in some Harvest Grains from King Arthur Flour)
  • 1 tsp. baking powder
For later…
  • corn meal or Maseca
  1. Mix together milk, sugar and yeast. Let sit for 5 mins.
  2. Add remaining ingredients.
  3. Gently knead the dough 3-5 times on a lightly floured surface. 
  4. Oil a bowl, add ball of dough, and cover. 
  5. Let rise for about an hour. 
  6. Sprinkle countertop with corn meal or corn flour (I used Maseca). 
  7. Carefully roll dough out to desired thickness.
  8. Cut out with biscuit cutters (or a round glass, like I did).
  9. Place cut muffins on a baking sheet sprinkled with cornmeal or Maseca.
  10. Re-roll dough and cut more muffins until you have used up all dough. 
  11. Heat a cast iron pan to very low heat. 
  12. Sprinkle pan with cornmeal or Maseca. 
  13. Place 5-6 muffins (or whatever you can fit) in the pan. 
  14. Cook for about 6 mins on the first side.
  15. Flip!
  16. Cook for about 4 mins on the second side. 
  17. Cook in batches until all of your muffins are toasty and light golden brown. 
  18. Enjoy!
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Kat Salemno

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