This is the only english muffins recipe I would use when it comes to making english muffins because it has never failed me. Plus the resulting english muffins are light and tasty. I used to be able to buy them when I lived in Melb but I just can’t find the darn things here except at McD and that’s only during breakfast time. So I always have large batches made and kept in the freezer ready to be thawed and devoured when the craving strikes!
The dough is very sticky and hard to handle so I recommend placing it in the refrigerator to rise overnight. Chilled dough is way easier to handle. The overnight rise also helps develop the flavours of the dough. Another tip is to make sure you oil your hands, the counter top and everything else the dough will come in contact with.
There are two ways to shape the dough – dividing them into small balls or use muffin rings to cut them up. I prefer the muffin rings because they result in a better shape.
Using a griddle gives it those pretty lines, but seriously any shallow pan will suffice. The muffins made from this english muffins recipe go well with both savoury and sweet fillings. I’ve gone down the nutella and peanut butter route as well as the bacon and eggs one, and both have been equally satisfying!
Soft and Fluffy Homemade English Muffins Recipe
(makes 12 large muffins)
- 400g milk
- 40g butter
- 540g bread flour
- 2 tsp instant yeast
- 1 large egg
- 1 1/2 tsp salt
- 2 tbsp sugar
- corn meal or semolina, for sprinkling the griddle / pan
- Place milk and butter in a pot on medium heat until butter just begins to melt.
- In a mixing bowl, combine the bread flour, yeast, sugar, salt and egg. Add in the warmed milk and butter and mix on slow speed with a dough hook.
- Knead the dough in the mixer for 10 minutes until it is smooth and starts to come away from the sides of the bowl. When you lift up the beater, the dough will be very stretchy and sticky.
- Place the dough in a well-oiled bowl. Let rise until it’s nice and puffy; this will take about 1 hour in a cool place. Then placed the bowl in the refrigerator and let it rise overnight for 8 hours. This makes the dough easier to handle and help develop its flavours.
- Prepare your griddle. Sprinkle it heavily with corn meal or semolina.
- Oil your hands and the countertop before handling the dough. Turn dough out onto counter top and gently flatten it with the heel of your hands until its about 8 cm. Use a muffin ring to cut out circles of dough. Try not to handle the dough too much or else all those lovely pockets of carbon dioxide deflates, minimising the nooks and crannies in your muffin.
- Place the dough balls directly onto your cold griddle. Those that can’t fit on the griddle can rise on baking paper/silpat/clingfilm dusted generously with cornmeal or semolina. Cover with a damp cloth and let rise for 30 minutes. They should just puff up a bit at this stage.
- Cook the muffins over low heat for about 9 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 90°C on an instant-read thermometer. If you find the muffins have browned before they’re cooked all the way through, no worries; simply pop them into a preheated 180°C oven for about 10 minutes or so, or until they’re thoroughly cooked.
- Remove the muffins from the griddle (or oven), and let them cool thoroughly before enjoying. Remember: use a fork to split, not a knife to cut. Fork-split muffins will have those wonderful nooks and crannies; knife-cut ones won’t.