This homemade English muffin recipe is guaranteed to outperform any store-bought English muffin.
When we were living in Beijing, I started cooking English muffins at home because I couldn’t find them anywhere else. And what’s even better? I’m still making English muffins from scratch, even though we’re all back in the United States and can buy them at any grocery store.
Because:
- They’re wonderful to the point of ridiculousness. An English muffin you’ll never forget.
- Making them is a breeze. There’s no need for a hot oven!
A DIFFERENT KIND OF TREAT
I don’t create them very often, I’ll be the first to admit that. They are difficult to make, but not because I’ll sit down and eat four of them straight, with butter and jam on the side.
When I wanted to re-photograph my tried-and-true English muffin recipe from September 2013, that’s exactly what occurred.
Aside from the fact that I have a personal problem with carb overload, this recipe is one of our go-to options if we’re hosting guests (Sunday brunch, anyone?). The holidays and the cooler months are ideal times to cook them, but they’re also delicious in the height of spring and summer. Because you don’t have to turn on the oven to bake them. You don’t need any special equipment to make them!
On average, this recipe produces between 12 and 15 muffins, depending on how large they are. It’s the ideal serving size for a weekend get-together or a week of meals with loved ones.
BETTER THAN A STORE BOUGHT
Some of you are squinting at the screen, and I’m sure I’m not the only one. Is it because you don’t have the time to bake your own English muffins, or because you don’t know how? It’s possible that you’ve decided that English muffins aren’t your thing.
This is the dish you’ve been looking for to make a decision!
The English muffins that come in plastic bags and taste like they’ve been lying in that bag for far too long have never been a favorite of mine until I tried this recipe. But while living in China, I got a yearning for Eggs Benedict and discovered that I couldn’t buy English muffins anywhere, so I baked them. As if I was dancing in a field of flowers while hallelujahs rang out in the background.
I’ve got your back.
Make your own. Broiling or baking them is the finest way to prepare them. Thickly spread the bread with butter (and maybe a little jam). We can’t wait to see you on the other side.
INGREDIENTS:
- 4g of teaspoon sugar
- 3 2/3 cups all purpose flour
- 2 tablespoons of vegetable oil
- 1 cup of lukewarm water
- 1 envelope of active dry yeast
- 1 teaspoon of salt
- 2/3 cup of plain yogurt
- 1/3 cup of semolina
INSTRUCTIONS:
- For active dried yeast, dissolve the sugar and yeast in a cup of lukewarm water. Give it a 10-minute rest once you’ve stirred it all together to activate the yeast. If you’re using instant yeast, this step is unnecessary.
- Then, using a whisk, combine all ingredients together. Activated yeast-yogurt mix should be added to the dough (or the instant yeast along with the sugar and water).
- To make a soft, shaggy dough, combine all ingredients with a fork or wooden spoon. For 10 minutes, knead the dough, dusting your hands and the dough with flour if necessary.
- For 5 minutes after kneading, allow the dough to cool down. On a broad, rimmed baking sheet, spread the semolina out evenly.
- Roll out a piece of dough to a thickness of 1/2 inch. Use a 3 inch round cutter to cut out the circles. Excess dough can be re-rolled and used to make additional muffins. In total, you should be able to make 12-16 muffins. Semolina can be used to prevent muffins from sticking to the pan when they are slid around on it. Give it roughly an hour in a warm environment to practically double in size before covering it with a damp cloth.
- Brush oil into a heated flat griddle pan. After putting in the muffins, turn the heat down to medium-low. To achieve a golden brown crust, cook for 12 minutes, six minutes per side. Only make one turn at a time.
- Forks are the finest tool for slicing the muffins apart, ensuring that you get all the little nooks and crevices. Toast the bread and serve it with butter and jam on the side.