ENGLISH MUFFINS
Delicious!! Very easy to make and much better than purchased English Muffins. A wide mouth glass jar is the perfect size for cutting the muffins. To get all the cracks and crevices to hold butter and jams, be sure to use the tines of a fork to make holes around the sides and then tear it open - don't cut them in half with a flat knife
Provided by haverman
Categories Breads
Time 2h10m
Yield 9 Muffins, 9 serving(s)
Number Of Ingredients 7
Steps:
- Stir together flour, sugar, salt and yeast in a large mixing bowl or stand mixer bowl. Heat milk, beaten egg and butter to between 120° and 130°. Add butter, egg and milk to flour mixture and mix to form a soft dough ball.
- Knead dough about 8 minutes using the stand mixer dough hook.
- Lightly oil a large bowl and transfer dough to bowl or add a little oil to the mixer bowl and coat dough with oil.
- Cover and proof 60 to 90 minutes at room temperature, or until dough doubles in size.
- Lightly dust a 12x18 baking sheet with corn meal. Dust work surface with flour and corn meal. Pat dough out to about 3/4 inch thick. Cut into 8 to 10 muffins, 3 inches in diameter, and transfer to baking sheet. Sprinkle with corn meal and cover with plastic wrap.
- Proof 30 to 45 minutes until nearly doubled in size.
- Preheat a non-stick griddle to about 330°F If your griddle is not non-stick, lightly coat with oil or cooking spray. Use a spatula to transfer the muffins to griddle. Leave at least 1/2-inch between muffins. Keep remaining muffins covered until ready to cook.
- Cook muffins 6-7 minutes or until well browned but not burnt. Use a spatula to carefully turn the dough over and cook other side 3 to 5 minutes or until browned. Fully cooked muffins will register at least 185°F at the center on an instant read thermometer. Do not over cook, or your muffins will be dry.
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Jose Ayende
[email protected]I'm not sure what I did wrong, but my English muffins turned out really dense. They were still edible, but they weren't very good.
Dauri Vasquez
[email protected]These English muffins were a bit too dry for my taste, but they were still good. I think I would add a little more milk or butter next time.
Jems Love
[email protected]I've made English muffins before, but this recipe is by far the best. The muffins are so soft and fluffy, and they have a perfect crumb. I'll definitely be making these again and again.
Md Arief
[email protected]I followed the recipe exactly and my English muffins turned out great. They were light and fluffy, with a perfect golden brown crust. I would definitely recommend this recipe to anyone looking for a delicious and easy English muffin recipe.
Leslik Ruano
[email protected]These English muffins were a bit too dense for my taste, but they were still good. I think I would try a different recipe next time.
Mushi Rajput
[email protected]I'm not a huge fan of English muffins, but these were actually really good. They were light and fluffy, and they had a great flavor. I would definitely make them again.
Onoja Maryladi
[email protected]These English muffins were a hit with my family. They were so easy to make and they tasted amazing. I'll definitely be making them again soon.
MD simul khan
[email protected]OMG! These English muffins are to die for! They're so soft and fluffy on the inside, with a perfectly crispy crust. I can't wait to make them again.
Muwanguzi Andrew
[email protected]I was skeptical about making English muffins at home, but this recipe made it easy. The muffins were delicious and they were gone in no time!
Thato Limema
[email protected]I've tried many English muffin recipes, but this one is by far the best. The muffins are so soft and flavorful, and they're perfect for breakfast or brunch.
gghh hg
[email protected]These English muffins turned out amazing! They were so light and fluffy, with a perfect golden brown crust. I'll definitely be making these again.