Why You’ll Love This Recipe
- Quick Preparation: With only about 1 hour and 20 minutes of rising time, these English muffins are faster to make than traditional recipes that require overnight fermentation.
- Simple Ingredients: Utilizing pantry staples, this recipe is both accessible and budget-friendly.
- No Oven Needed: Cooked entirely on the stovetop, these muffins are perfect for those without an oven or looking to keep the kitchen cool.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1¼ cups warm water
- 1 tablespoon sugar
- 1 teaspoon instant dry yeast
- 2 tablespoons melted butter or oil (canola, vegetable, or olive)
- 2¾ cups all-purpose flour
- 1 teaspoon salt
- Cornmeal, for dusting
Directions
- Activate Yeast: In a large bowl, combine warm water and sugar, then sprinkle the yeast on top. Let it sit for 10 minutes until foamy.
- Prepare Dough: Stir in the melted butter or oil. Add flour and salt, mixing until a dough forms. Transfer to a floured surface and knead for about 5 minutes until smooth and elastic.
- First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm place for 1 hour, or until doubled in size.
- Shape Muffins: Punch down the risen dough and roll it out to about ½-inch thickness on a floured surface. Use a round cutter (approximately 3 inches in diameter) to cut out circles. Re-roll scraps as needed.
- Second Rise: Dust a baking sheet with cornmeal and place the dough circles on it. Sprinkle the tops lightly with cornmeal, cover, and let them rise for 20 minutes.
- Cook Muffins: Heat a large skillet or griddle over medium-low heat. Place the dough rounds onto the skillet and cook for 7-10 minutes on each side, until golden brown and cooked through. Adjust heat as necessary to prevent burning.
- Cool and Serve: Transfer the cooked muffins to a wire rack to cool completely. For the best texture, split them open with a fork rather than slicing. Toast and serve with your favorite toppings.
Servings and Timing
- Yield: Approximately 10 English muffins
- Preparation Time: 20 minutes
- Rising Time: 1 hour 20 minutes
- Cooking Time: 15-20 minutes
Variations
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a heartier muffin.
- Herbed Muffins: Add chopped fresh herbs like rosemary or thyme to the dough for an aromatic twist.
- Cheesy Muffins: Incorporate shredded cheddar or parmesan into the dough for a cheesy flavor.
Storage/Reheating
- Storage: Store cooled English muffins in an airtight container at room temperature for up to 3 days.
- Freezing: For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months.
- Reheating: Thaw frozen muffins at room temperature, then toast them to restore their crispness before serving.
FAQs
What is the origin of English muffins?
English muffins originated in the United Kingdom as a type of yeast-leavened bread cooked on a griddle. They became popular in the United States in the late 19th century.
Can I use active dry yeast instead of instant yeast?
Yes, you can substitute active dry yeast for instant yeast. Dissolve it in warm water with sugar and let it sit until foamy before proceeding with the recipe.
Why are my English muffins dense?
Dense muffins may result from over-kneading the dough or not allowing sufficient rising time. Ensure the dough is kneaded just until smooth and allowed to rise until doubled in size.
How do I achieve the characteristic nooks and crannies?
Proper rising times and handling the dough gently help create the air pockets that form nooks and crannies. Avoid overworking the dough after the first rise.
Can I bake these muffins instead of cooking them on a skillet?
Traditional English muffins are cooked on a skillet, but you can bake them in an oven at 350°F (175°C) for about 10-15 minutes until golden brown.
What can I use instead of cornmeal for dusting?
Semolina flour or fine polenta can be used as alternatives to cornmeal for dusting.
How should I split the muffins to maintain their texture?
Use a fork to gently pierce around the circumference of the muffin, then pull apart to preserve the interior texture.
Can I add mix-ins like dried fruits or nuts?
Yes, you can fold in dried fruits or nuts after the first rise for added flavor and texture.
Are English muffins the same as crumpets?
No, English muffins and crumpets differ in texture and cooking methods. Crumpets are generally softer and have a spongier texture with holes on top, while English muffins are split and toasted.
What dishes can I make using English muffins?
English muffins are versatile and can be used for dishes like Eggs Benedict, breakfast sandwiches, or simply toasted with
English muffins
- Total Time: 1 hour 55 minutes
- Yield: 10 English muffins
- Diet: Vegetarian
Description
Discover the ultimate recipe for homemade English muffins, perfect for a soft and chewy breakfast treat with a crispy crust. Made with simple pantry staples, these muffins are cooked on the stovetop, saving time and oven space. Learn how to master this quick, no-fuss recipe for the best breakfast addition.
Ingredients
- 1¼ cups warm water
- 1 tbsp sugar
- 1 tsp instant dry yeast
- 2 tbsp melted butter or oil (canola, vegetable, or olive)
- 2¾ cups all-purpose flour
- 1 tsp salt
- Cornmeal, for dusting
Instructions
- Activate Yeast:
Combine warm water and sugar in a bowl. Sprinkle yeast on top, letting it sit for 10 minutes until foamy. - Prepare Dough:
Stir melted butter/oil into the yeast mixture. Add flour and salt, mix until a dough forms. Knead on a floured surface for 5 minutes until smooth. - First Rise:
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 hour, or until doubled in size. - Shape Muffins:
Roll the dough to ½-inch thickness and cut into circles with a 3-inch cutter. Dust with cornmeal. - Second Rise:
Arrange the circles on a cornmeal-dusted baking sheet. Sprinkle the tops with cornmeal, cover, and let them rise for 20 minutes. - Cook Muffins:
Heat a skillet or griddle over medium-low heat. Cook muffins for 7-10 minutes per side, adjusting heat to avoid burning. - Cool and Serve:
Cool on a wire rack. Split with a fork for the best texture. Toast and serve as desired.
Notes
- Use semolina or fine polenta if cornmeal is unavailable.
- Avoid over-kneading to prevent dense muffins.
- Gently handle the dough to preserve air pockets for nooks and crannies.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: British-inspired
