Delicious Homemade English Muffins
During quarantine, I’ve been joining the section of humanity who’s drowning my sadness/fears/confusion/etc. in creating… getting my hands dirty in the garden, building some fun ceramics and, of course, BAKING.
I found this seemingly easy recipe from King Arthur Flour and you know what… it WAS easy. Which is the best. Especially when everything is so… let’s just say hard.
I editing some timing and updated some specifics for a mixer — see below and enjoy! ☺️
- 1 ¾ C lukewarm milk
- 3 T softened butter
- 1 ¼ t salt
- 2 T sugar
- 1 large egg, slightly beaten
- 2 t instant yeast (one small packet)
- 4 ½ C King Arthur Bread Flour
- Cornmeal or semolina or farina (for sprinkling on the griddle)
- In a stand mixer, combine all ingredients (except cornmeal).
- Beat the dough for a few minutes until it starts to pull off the sides of the mixer bowl. If you have a bread machine, check the King Arthur recipe.
- The dough will be stretchy. Scrape it into a rough ball and cover with cling wrap and/or a tea towel. Let rise for 1 ½ – 2 hours.
- As your two hours ends, sprinkle some cornmeal on your griddle – maybe rub it around a bit to make sure it covers the space.
- After two hours, slightly deflate the dough and divide it into approximately 16-18 pieces.
- Shape each into a small ball then flatten each until they’re about 3″ in diameter.
- Place approximately half of the rounds directly onto your cold skillet. Leave about ½ inch between each.
- Place the remaining rounds on parchment paper.
- Cover both halves with parchment paper. Let rest for 20 minutes.
- After 20 minutes, turn on your griddle to somewhere between 250-300. Cook each side for approximately 7-9 minutes.
REMINDER: You know your griddle – where the hot and cold spots are. That will help you figure out when/how each will finish.
- Cook them until they are golden brown on each side and puffy on the sides. If you have an instant thermometer, use it! Stab the middle side of each muffin and it should be approximately 200 degrees F.
- Remove from griddle and let cool on a wire rack while you cook the rest.
- Let the muffins cool for 5-10 minutes.
- When you’re ready to eat, fork to finger split (DON’T USE A KNIFE) to get the nooks and crannies. Drop each side in the toaster or oven for a little extra crisp.