English Muffins
Jul 1, 2022 06:11:27 #
I started making English Muffins a few months ago, and they are soooo good and easy to make I dought I will never buy any in the store again. If anyone wants the recipe I will share it. They certainly are NOT very photogenic, Kinda a plain Jane in the food area But they make up for it in the "taste" department.
Soft and Tender
I think I could make these with my eyes closed
Jul 1, 2022 06:48:12 #
Jul 1, 2022 09:17:58 #
sourdough58 wrote:
I started making English Muffins a few months ago, and they are soooo good and easy to make I dought I will never buy any in the store again. If anyone wants the recipe I will share it. They certainly are NOT very photogenic, Kinda a plain Jane in the food area But they make up for it in the "taste" department.
The photo looks good to me. I frequently make English Muffin Bread that is very good.
Jul 1, 2022 12:52:29 #
Jul 1, 2022 14:52:11 #
sourdough58 wrote:
I started making English Muffins a few months ago, and they are soooo good and easy to make I dought I will never buy any in the store again. If anyone wants the recipe I will share it. They certainly are NOT very photogenic, Kinda a plain Jane in the food area But they make up for it in the "taste" department.
What time should I be there
Jul 1, 2022 17:26:22 #
Jul 1, 2022 17:51:55 #
sourdough58 wrote:
I started making English Muffins a few months ago, and they are soooo good and easy to make I dought I will never buy any in the store again. If anyone wants the recipe I will share it. They certainly are NOT very photogenic, Kinda a plain Jane in the food area But they make up for it in the "taste" department.
I've been making English Muffins for a few years now and completely agree - they are so much better than those bought at the store!
They're so good that they don't last long in our home.
For me, they are a bit time consuming since they are "baked" on a griddle or skillet so you have to watch them and then flip them (unlike rolls or biscuits which are baked in the oven). But totally worth it!!
Jul 2, 2022 08:35:40 #
Jul 2, 2022 09:30:57 #
Jul 2, 2022 09:32:15 #
Sorry I took so long work has been intense
English Muffins
- 325mL water, room temperature
- 167g (3/4 c) Greek yogurt, room temperature
- 40g (3 T) oil
- 3/4 t (3g) instant yeast (sub: 1 t active dry yeast)
- 560g (4 c) AP flour
- 1 1/2 t (10g) fine sea salt
- 28g (2 T) sugar
- 2-3 c cornmeal, for dusting (sub coarse semolina)
Make Dough
1. In a large mixing bowl, stir together water and Greek yogurt. It’s okay if some lumps remain. Add in oil and instant yeast, followed by the flour. Finally, add salt and sugar on top of the flour.
2. Use a spatula to stir the dough together until it has mostly come together then switch to hands. Lightly knead together until no dry flour remains. Work out any hard lumps of dry flour. The dough will still be pretty rough at this point.
3. Cover and rest 30 minutes.
Stretch & Fold (x3) or use dough hook on mixer 1min or less
1. Perform “Stretch & Fold #1”: use wet hands to grab one side of the dough from against the bowl and stretch the dough up gently until it resists pulling but doesn’t tear. Fold the stretched dough over the rest of the dough. Rotate the bowl 90 degrees and repeat 3 more times going all the way around the bowl. Cover and rest 30 minutes.
2. Repeat the previous step two more times, totaling 3 sets of “Stretch & Folds” over 90 minutes. The dough should become smooth and stretchy.
3. After the last set of folds, cover and rest for 1 hour at room temperature. Then, place in the fridge.
Cold Proof
1. Rest dough in fridge for 8-10 hours minimum, up to 48 hours. (I mix and stretch at night and cook them in the morning)
Shape & Second Proof
1. When ready to cook English Muffins, prepare a half sheet pan by generously covered with cornmeal. Take rested dough out of the fridge. From this point, work quickly to shape the muffins because the cold dough is less sticky and easier to work with.
2. Scrape dough onto the counter and divide into 12 equal portions. (I weigh the ball of dough and divide by 12, for me about 95 g)
3. Using damp hands to prevent sticking, shape each portion of dough by patting out, turning over, pinching together, turning over again, and rolling with cupped hands into a smooth ball. Place dough balls onto cornmeal lined tray leaving 2” between each dough ball.
4. sprinkle tops with corn meal, cover with wax paper that has been lightly oiled. Proof in a warm place for 1.5-2 hours, until the dough balls are puffed up and about doubled in size.
Cook Muffins
1. Pre-heat a 12” non-stick skillet over medium-low on our electric stove I am using #3 on the dial for 4-6 minutes. I am using an electric gridle set at 350º with a spatula pick up a ball of dough and carefully flip over into the cornmeal next flip it over into your hand to lose the loose cornmeal and then in one smooth motion directly onto the griddle repeate quickly and cover with tinfoil in 4 min check the first one for color it will depend on your stove to cook thru you want them to take 4-6 min if you rush they will be raw inside.
2. Cook 3 - 4 muffins (12 fit on my griddle) at a time whatever fits your pan.
3. Cover with a lid and cook until the bottoms are lightly golden about 6 minutes. Halfway through, remove the lid and gently rotate the muffins with hands or spatulas for even cooking. Replace the lid or tinfoil and keep cooking .
4. When the bottoms are lightly golden, use a spatula to flip over each muffin.
5. Keep cooking, with lid on until the other side is also lightly golden, about 6 minutes, rotating halfway.
6. When both sides are evenly golden brown and the muffins have been in the skillet for ~12 minutes total, check for doneness by taking internal temperature which should be at least 190F. Transfer to a wire rack to cool then move on to the next batch.
7. Let muffins cool for at least 15 minutes on the tray. Then, split in half by poking all the way around the circumference of a muffin with a fork, then pulling the two perforated halves apart. Toast until crispy and spread with lots of butter. Enjoy!
- Leftover muffins should be split in half, then put back together, sealed tightly, and frozen. (HA HA there wont be any left over). When ready to eat, pull out frozen muffin and divide the two halves. Cook in a toaster or fry one side in Fry Pan, until golden and crisp, which may take slightly longer than usual. They’ll taste as good as if they were fresh!
English Muffins
- 325mL water, room temperature
- 167g (3/4 c) Greek yogurt, room temperature
- 40g (3 T) oil
- 3/4 t (3g) instant yeast (sub: 1 t active dry yeast)
- 560g (4 c) AP flour
- 1 1/2 t (10g) fine sea salt
- 28g (2 T) sugar
- 2-3 c cornmeal, for dusting (sub coarse semolina)
Make Dough
1. In a large mixing bowl, stir together water and Greek yogurt. It’s okay if some lumps remain. Add in oil and instant yeast, followed by the flour. Finally, add salt and sugar on top of the flour.
2. Use a spatula to stir the dough together until it has mostly come together then switch to hands. Lightly knead together until no dry flour remains. Work out any hard lumps of dry flour. The dough will still be pretty rough at this point.
3. Cover and rest 30 minutes.
Stretch & Fold (x3) or use dough hook on mixer 1min or less
1. Perform “Stretch & Fold #1”: use wet hands to grab one side of the dough from against the bowl and stretch the dough up gently until it resists pulling but doesn’t tear. Fold the stretched dough over the rest of the dough. Rotate the bowl 90 degrees and repeat 3 more times going all the way around the bowl. Cover and rest 30 minutes.
2. Repeat the previous step two more times, totaling 3 sets of “Stretch & Folds” over 90 minutes. The dough should become smooth and stretchy.
3. After the last set of folds, cover and rest for 1 hour at room temperature. Then, place in the fridge.
Cold Proof
1. Rest dough in fridge for 8-10 hours minimum, up to 48 hours. (I mix and stretch at night and cook them in the morning)
Shape & Second Proof
1. When ready to cook English Muffins, prepare a half sheet pan by generously covered with cornmeal. Take rested dough out of the fridge. From this point, work quickly to shape the muffins because the cold dough is less sticky and easier to work with.
2. Scrape dough onto the counter and divide into 12 equal portions. (I weigh the ball of dough and divide by 12, for me about 95 g)
3. Using damp hands to prevent sticking, shape each portion of dough by patting out, turning over, pinching together, turning over again, and rolling with cupped hands into a smooth ball. Place dough balls onto cornmeal lined tray leaving 2” between each dough ball.
4. sprinkle tops with corn meal, cover with wax paper that has been lightly oiled. Proof in a warm place for 1.5-2 hours, until the dough balls are puffed up and about doubled in size.
Cook Muffins
1. Pre-heat a 12” non-stick skillet over medium-low on our electric stove I am using #3 on the dial for 4-6 minutes. I am using an electric gridle set at 350º with a spatula pick up a ball of dough and carefully flip over into the cornmeal next flip it over into your hand to lose the loose cornmeal and then in one smooth motion directly onto the griddle repeate quickly and cover with tinfoil in 4 min check the first one for color it will depend on your stove to cook thru you want them to take 4-6 min if you rush they will be raw inside.
2. Cook 3 - 4 muffins (12 fit on my griddle) at a time whatever fits your pan.
3. Cover with a lid and cook until the bottoms are lightly golden about 6 minutes. Halfway through, remove the lid and gently rotate the muffins with hands or spatulas for even cooking. Replace the lid or tinfoil and keep cooking .
4. When the bottoms are lightly golden, use a spatula to flip over each muffin.
5. Keep cooking, with lid on until the other side is also lightly golden, about 6 minutes, rotating halfway.
6. When both sides are evenly golden brown and the muffins have been in the skillet for ~12 minutes total, check for doneness by taking internal temperature which should be at least 190F. Transfer to a wire rack to cool then move on to the next batch.
7. Let muffins cool for at least 15 minutes on the tray. Then, split in half by poking all the way around the circumference of a muffin with a fork, then pulling the two perforated halves apart. Toast until crispy and spread with lots of butter. Enjoy!
- Leftover muffins should be split in half, then put back together, sealed tightly, and frozen. (HA HA there wont be any left over). When ready to eat, pull out frozen muffin and divide the two halves. Cook in a toaster or fry one side in Fry Pan, until golden and crisp, which may take slightly longer than usual. They’ll taste as good as if they were fresh!
Jul 2, 2022 09:36:59 #
Jul 2, 2022 09:37:21 #
Jul 2, 2022 09:37:50 #
IreneAC wrote:
I've been making English Muffins for a few years n... (show quote)
Thanks, I agree totally.
Jul 2, 2022 11:38:11 #
Those look FAB.U.LAS!!! ...and thank you for the recipe! Those will be fun to make (I hope they freeze well...). 
Jul 2, 2022 18:25:10 #
Ed48
Loc: Superior, Wisconsin
Thank you for printing out how to make English Muffins. I have now printed it out so we can make them too. They look so much more yummy than store bought.
Ed48
Ed48
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