English Muffin Recipe
Kate Donahue | Food BabblesEnglish Muffins make a wonderful fresh breakfast, toasted straight off the griddle. Make your own at home, it's easy to do!
Breakfasts in our house tend to be hearty and require actual cooking. The family favorite tends to be pancakes, especially lemon ricotta pancakes with fresh blueberry sauce. We like our morning carbs for sure, so they also love when I surprise them with this yeast waffles recipe. My little girls love the experience of cooking together, and then eating the meal that they prepared with their own hands is even more satisfying.
But some mornings, things are hectic and I need a quick breakfast. In a pinch, cereal will certainly fit the bill, but that gets old and if it's a really busy morning, it may call for something we can just grab and go. My favorite quick, easy breakfast is a toasted English muffin with a smear of almond butter and apricot jam. It's the perfect sweet start to our day.
I make almost all the bread for my household, like this Sourdough Bread Recipe. The humble English muffin is no exception. So easy, it's just a shame not to! Now it's your turn.
Move on over store-bought muffins, 'cus you're out. Making English muffins from scratch is a breeze! You'll simply mix together just a few ingredients that you likely already have on hand, allow the dough to rise, and in about an hour, you'll have English muffins complete with nooks and crannies just like the store-bought brand.
These can be kept fresh in an airtight container for up to 2 weeks for a quick, ready to go breakfast. I just toss one of these muffins in my amazing Magimix Vision Toaster. The girls love to peer through the see-through sides as it's toasted to perfection each time. Warm from the toaster, it's ready to receive a pat of butter, a spread of peanut butter or a dollop of jam. Rosemary peach butter is my favorite topper of the moment and makes these simple English muffins a truly special breakfast treat or afternoon snack.
About that Magimix Vision Toaster (available through Chef's Catalog) - sure, it's really fun with it's see through window so that you get perfect toast every single time, but it's also amazing quality. From Magimix by Robot-Coupe, whose commitment to quality can't be underestimated. Well known in Europe, we're now able to get their great appliances on this side of the pond. Speaking of that, wouldn't you like to win one of your very own?
Disclosure: This giveaway was provided to you by Magimix by Robot-Coupe. It is now over. The views and opinions expressed by contributors on Food Fanatic are based entirely upon the contributor's experiences with Magimix by Robot-Coupe products. Neither the contributor nor Food Fanatic was compensated monetarily by the brand for this post, but the contributor did receive the items listed for review. Please see the RaffleCopter Widget link for complete Terms & Conditions.
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English Muffin Recipe
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Ingredients
- 4 1/2 cups All-Purpose Flour
- 1 1/4 teaspoons Salt
- 1 tablespoon Granulated Sugar
- 1 teaspoon Baking Soda
- 2 teaspoons Instant Yeast
- 1 3/4 cups Buttermilk, lukewarm
- 3 tablespoons Unsalted Butter, softened
- 1 Egg, lightly beaten
- Cornmeal, for dusting
Directions
- In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl), whisk together flour, salt, sugar, baking soda and yeast. Add the warm buttermilk, butter and egg. Mix on medium-high speed for about 5 minutes until dough begins to pull from the sides and is smooth and shiny.
- Turn dough out onto a lightly floured surface. Dough will be quite soft and a bit damp. Do not add more flour than absolutely necessary to prevent dough from sticking to your work surface. Roll out to 1-inch thickness and cut rounds using a 3 3/4 inch biscuit cutter, re-rolling scraps as needed.
- Dust a baking sheet generously with cornmeal. Move dough rounds to baking sheet then flip rounds over so that both sides are dusted with cornmeal. Cover the dough with plastic wrap or a light towel. Allow dough to rise at warm room temperature 30 minutes until puffed up but not necessarily doubled in size.
- Preheat oven to 350°F. Place a cast iron or nonstick skillet over low heat. Cook each muffin round 4-5 minutes per side in the skillet, until crisp and browned. Transfer muffins back to baking sheet and finish cooking in preheated oven for 15 minutes. Remove from oven and cool slightly.
- Split with a fork and toast before serving.
Notes
- Muffins will keep in an airtight container for up to 2 weeks.
Recommended
Source:
Adapted from King Arthur Flour
- Published:
- Modified:
- Author:
- Kate Donahue
- Source:
- Adapted from King Arthur Flour
- Cooking Method:
- Baked
- Category:
- Bread
- Tags:
- Bread, Breakfasts, Baked, Toasted
- Related Recipes:
- Bread Recipes, Breakfast Recipes, Baked Recipes, Toasted Recipes
- Recipe Yields:
- 12 muffins
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
-
Published:
Author: Kate Donahue
Source: Adapted from King Arthur Flour
Recipe Yields: 12 muffins
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 65 minutes
Nutrition Facts
Serving Size
1 muffin
Servings Per Recipe
12
Amount Per Serving
Calories from Fat 31
Calories
221
% Daily Value*
6%
Total Fat
4g
9%
Saturated Fat
2g
16%
Sodium
386mg
13%
Total Carbohydrate
38g
1%
Dietary Fiber
1g
Sugars
2g
13%
Protein
7g
* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret.
Please consult a doctor if you have special dietary needs.
