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Recipe Types: 1-Pan entree , 300 Kcal Breakfasts , 300 kcal Desserts , 500 Kcal Meals , 700 Kcal Meals , Antipasti , Beverage , Bread/Pizza , Breakfast , Desserts & Candy

English Muffins

2015-07-24
  • Yield : 8-10
  • Servings : 8-10
  • Prep Time : 2:30 h
  • Cook Time : 25m
  • Ready In : 3:20 h
imd-daniel

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Nutritional Info

This information is per serving.

  • Calories

    165

  • Calories from Fat

    20

  • Total Fat

    2g

  • Saturated Fat

    1g

  • Trans Fat

    0g

  • Cholesterol

    30mg

  • Sodium

    170mg

  • Carbohydrates

    31g

  • Dietary Fiber

    0g

  • Sugar

    3g

  • Added Sugar

    2g

  • Protein

    5g

  • Serving Size:

    1 English muffin (about 65 g)

If you make yeast breads, you can make English Muffins. You can make the dough by hand, using a stand mixer, or a food processor. This recipe is for stand mixer and hand kneading.

Homemade English Muffins have a unique flavor and texture unlike most store bought muffins. Plus they have little or no chemical additives and preservatives. Some cultured buttermilk may have preservatives. You can make organic English muffins for about the price of prepared muffins.

To produce their distinct flat shape, English muffins are cooked on a stove top using a griddle or large skillet. You have two options for cooking  English Muffins:

  1. The 1-step method cooks using a stove top only. This method requires controlling the heat to prevent overcooking the top and bottom before the muffins are cooked through. Fully cooked muffins will register at 185°F (85°C) to 200°F (93°C) at the center. You can check the temperature using an instant read thermometer.
  2. The 2-step method lightly browns the top and bottom and completes the cooking in a 350°F (175°C) oven.

Controlling and maintaining the griddle or skillet temperature can be challenging on a gas or electric range. You can check the griddle temperature using an infrared thermometer.

This English muffin recipe produces 8 to 10 muffins depending on thickness and cutter size. To reduce calories per muffin, use a smaller cutter diameter.

Nutrition Information

Nutrition information is based on making 8 muffins using low-fat cultured buttermilk. When using 2% (reduced fat) milk, add 10 calories per muffin and 15 calories for whole milk.

Whole Wheat English Muffins

To make whole wheat English muffins, substitute whole wheat flour for all or part of the bread flour . The whole wheat muffins in the photo are made with 200 g (1 1/2 cups) whole wheat flour and 100 g (3/4 cup) all purpose flour. I used all purpose flour instead of bread flour to reduce the protein and gluten content. The result was tender whole wheat muffins similar to some store brands. 

Special Equipment

Homemade English muffins requires a 3 to 3.5 inch food ring or cutter. Use a 2 inch biscuit cutter to make mini muffins.

Food Ring

3 inch Food Ring

Place cut muffins on a baking sheet dusted with semolina or cornmeal.

English Muffins

Let muffins rise, covered, 30 to 45 minutes or until double in thickness.

English Muffin

 

Ingredients

  • 2 1/4 cups (300 g) unbleached bread flour
  • 1 tablespoon (15 ml) granulated sugar
  • 1 teaspoon (5 ml) kosher salt
  • 1/4 oz. (7 g) instant yeast (one package)
  • 1 tablespoon (15 g) butter or shortening at room temperature
  • 3/4 to 1 cup (180-240 ml) 2% milk or low-fat buttermilk at room temperature
  • 1 large egg, slightly beaten
  • Semolina or cornmeal for dusting
  • Vegetable oil

Method of Preparation

Step 1

In a large mixing bowl or stand mixer bowl, use a spoon to stir together flour, sugar, salt and yeast. Stir in egg, softened butter, and 3/4 cup (180 ml) of milk until ingredients form a ball or use the stand mixer dough hook on low speed. If necessary, add milk 1 tablespoon (15 ml) at a time to form a soft dough ball.

Step 2

Knead dough by hand or using a stand mixer about 8 to 10 minutes or until smooth and elastic.

Step 3

Lightly oil a large bowl and transfer dough to bowl or add a little oil to the stand mixer bowl and coat dough with oil.

Step 4

Cover and proof 60 to 90 minutes at room temperature, or until dough doubles in size.

Step 5

Lightly dust a 12x18 baking sheet or two smaller baking sheets with semolina. Lightly dust work surface with flour and semolina. Roll dough out to about 1/2-inch (1.25 cm) thick. Cut into 8 to 10 muffins and transfer to baking sheet. Sprinkle with semolina and cover with plastic wrap or another baking sheet.

Step 6

Proof 30 to 45 minutes at room temperature or until nearly doubled in size.

Step 7

One-Step Cooking Method

Step 8

Preheat a non-stick griddle or skillet on medium heat to about 350°F (about 3 minutes). If your griddle is not non-stick, lightly coat with oil or cooking spray. Use a spatula to transfer the muffins to the griddle. Leave at least 1/2-inch between muffins. Keep remaining muffins covered until ready to cook.

Step 9

Cook the first side 3 to 6 minutes or until browned but not burnt. Use a spatula to carefully turn the dough over and cook the other side 3 to 5 minutes or until browned. Fully cooked muffins will register at least 185°F (85°C) at the center on an instant read thermometer. Do not over cook, or your muffins will be dry.

Step 10

Two-Step Cooking Method

Step 11

Place oven rack in middle of your oven and preheat a griddle and oven to 350°F (175°C). After muffins are browned on both sides, immediately transfer the hot muffins from the griddle to a baking sheet and bake 5 to 7 minutes to complete the cooking. Do not let browned muffins cool down while waiting to cook the remaining muffins. Bake immediately after browning.

Step 12

Cool muffins on a wire rack 20 to 30 minutes before slicing.

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