Homemade English Muffins. Soft and fluffy on the inside and loaded with tons of nooks and crannies. These easy english muffins are so much better (and healthier) than store bought! They are also a lot easier to make than you would think!
When I was pregnant I was in search of breakfast recipes that would be easy to prep and stash in the freezer. I came across a bunch of freezer breakfast sandwich recipes but they all required English muffins. I searched forever trying to find a package of English muffins that had minimal clean ingredients. Needless to say I was never able to find one that I felt good about eating so we went ahead and tested making our own Homemade English Muffins!
These easy homemade English muffins are loaded with nooks and crannies and taste so much better than store bought! They are perfectly crispy and golden brown on the outside with the soft fluffy middle on the inside. These truly are the BEST homemade English muffins!
They are perfect by themselves with a bit of butter or jam, used in eggs Benedict (my favorite) or made into a breakfast sandwich!
Ingredients
- All purpose flour: You can use 1/2 whole wheat flour to make whole wheat English muffins.
- Milk & Granulated sugar: Because this recipe uses active dry yeast the yeast needs milk and sugar to be activated. You can also use honey in place of the granulated sugar.
- Yeast: 1 package of active yeast is used.
- Cornmeal: Is sprinkled on the bottom of the skillet before adding in the batter. This gives the english muffins their standard cornmeal top and bottom and keeps the muffins from sticking to the pan.
- Unsalted Butter: Gives the english muffin richness and a buttery flavor!
How to make English muffins?
- Dissolve sugar: Microwave milk until warm, 1-2 minutes. Next add 1 tablespoon sugar, butter and salt to the warmed milk and stir to combine to dissolve the sugar. Set aside.
- Bloom yeast: In separate bowl add warm water, 1/4 tsp sugar and yeast. Let sit for 5 minutes to bloom.
- Combine batter: Add flour to a large bowl along with the milk mixture and yeast mixture. Mix just until combined. Cover the bowl with plastic wrap and let it rest for 30 minutes.
- Scoop out batter: Dust the bottom of a cold cast iron skillet or heavy sauté pad liberally with corn meal. Spray the inside of the rings with nonstick cooking spray and place on top of the cornmeal. Using a 2 oz. scoop (size # 16) scoop batter into rings.
- Cook: Cover pan with lid. Turn stove to medium low heat. Cook about 7 minutes per side. Watch closely to ensure they don’t get too brown. Remove the rings before flipping the muffins. Remove the muffins to a cooling rack when thermometer reaches 200°F.
- Serve: Allow the muffins to cool then serve immediately with butter, jam or in a breakfast sandwich!
Can you freeze English muffins?
Yes! These English muffins freeze really well! We love to double the batch and freeze all of the muffins and pull them out for sandwiches as needed. They can be kept in the freezer for up to 3 months. I find for best results that wrapping each muffin in aluminum foil and then placing it in a ziplock bag helps to keep the muffins fresh and avoid any freezer burn.
Tips for making homemade English muffins?
- You don’t need muffin rings to make this recipe. You can either make them without (the dough will spread a bit and the muffins will not be a uniform round shape but they will still taste amazing. You can also make your own (which we did) by folding up a sheet of aluminum foil into a long strip then forming it into a circle.
- Instead of slicing the English muffin in half with a knife use two forks to open the muffin for optimum nooks and crannies.
Here are more easy breakfast recipes to enjoy!
- French Toast Muffin Cups
- Blueberry Sour Cream Coffee Cake
- Pumpkin Chocolate Chip Muffins
- Easy Chocolate Chip Muffins
- Double Chocolate Chip Muffins
Homemade English Muffins
Ingredients
- 1 cup milk
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 tbsp unsalted butter
- 1 packet dry-active yeast (2 1/4 tsp)
- 1/4 tsp granulated sugar
- 1/3 cup warm water
- 2 cups all purpose flour, heated to 110 degrees
- 2 tbsp corn meal for dusting pan
Instructions
-
Microwave milk until warm, 1-2 minutes. Next add 1 tablespoon sugar, butter and salt to the milk and stir to combine to dissolve the sugar. Set aside.
-
In separate bowl add warm water, 1/4 tsp sugar and yeast. Let sit for 5 minutes to bloom.
-
Add flour to a large bowl along with the milk mixture and yeast mixture. Mix just until combined. Cover the bowl with plastic wrap and let it rest for 30 minutes.
-
Dust the bottom of a cold cast iron skillet or heavy sauté pad liberally with corn meal. Spray the inside of the rings with nonstick cooking spray and place on top of the cornmeal. Using a 2 oz. scoop (size # 16) scoop batter into rings.
-
Cover pan with lid. Turn stove to medium low heat. Cook about 7 minutes per side. Watch closely to ensure they don't get too brown. Remove the rings before flipping the muffins. Remove the muffins to a cooling rack when thermometer reaches 200°F.
-
Allow the muffins to cool then serve immediately with butter, jam or in a breakfast sandwich!
Nutrition
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