English Muffins Recipe

Flour: The base of the dough, providing structure and texture.

Sugar: Adds a touch of sweetness and helps activate the yeast.

Salt: Enhances the flavor of the muffins.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

Water: Used to activate the yeast and hydrate the dough.

Milk: Adds richness and tenderness to the muffins.

Butter: Provides flavor and moisture to the dough.

Cornmeal: Used for dusting, giving the muffins their characteristic texture.

When kneading the dough, ensure that you develop enough gluten by working it for the full 5 minutes. This will give the English muffins their characteristic chewy texture. Additionally, when cooking on the griddle, maintain a consistent medium heat to ensure even browning and thorough cooking without burning the exterior.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the dough.

• salt - Substitute with sea salt: Sea salt can offer a slightly different flavor profile and contains trace minerals.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and often works faster.

• warm water - Substitute with warm milk: Warm milk can make the dough richer and softer.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used for those who are lactose intolerant.

• melted butter - Substitute with coconut oil: Coconut oil is a plant-based fat that can add a subtle coconut flavor.

• cornmeal - Substitute with semolina: Semolina provides a similar texture and can be used for dusting.

• Allow the English muffins to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.
• For short-term storage, place the muffins in an airtight container or a resealable plastic bag. They will stay fresh at room temperature for up to 3 days.
• To extend their shelf life, wrap each muffin individually in plastic wrap or aluminum foil. Then, place them in a resealable freezer bag, squeezing out as much air as possible. They can be frozen for up to 3 months.
• When ready to enjoy, thaw the English muffins at room temperature or microwave them for about 20-30 seconds.
• For a crispier texture, split the muffins in half and toast them in a toaster or under a broiler until golden brown.
• If you prefer, you can also reheat the muffins directly from the freezer. Just pop them in the toaster or oven without thawing. Adjust the toasting time accordingly to ensure they are heated through.
• For a delightful twist, top your reheated muffins with a spread of butter, jam, or even a slice of avocado for a savory treat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the English muffins on a baking sheet.
  3. Lightly sprinkle a few drops of water on each muffin to prevent them from drying out.
  4. Cover the muffins with aluminum foil to retain moisture.
  5. Bake for about 10-15 minutes, or until they are heated through.

• Toaster Method:

  1. Slice the English muffins in half horizontally.
  2. Set your toaster to a medium setting.
  3. Toast the muffins until they are warm and slightly crispy on the edges, usually about 2-3 minutes.

• Microwave Method:

  1. Place the English muffins on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for about 20-30 seconds.
  4. Check if they are warm enough; if not, continue microwaving in 10-second intervals.

• Stovetop Method:

  1. Preheat a skillet or griddle over medium heat.
  2. Slice the English muffins in half horizontally.
  3. Lightly butter the cut sides of the muffins.
  4. Place the muffins, cut side down, on the skillet.
  5. Cook for about 2-3 minutes on each side, or until they are heated through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the English muffins in the air fryer basket in a single layer.
  3. Air fry for about 3-5 minutes, checking halfway through to ensure they are not overcooking.
  4. Remove when they are warm and slightly crispy on the edges.

• Large mixing bowl: To combine the flour, sugar, salt, and yeast, and later to mix in the warm water, milk, and melted butter.

• Measuring cups: To measure out the flour, sugar, salt, warm water, and milk accurately.

• Measuring spoons: To measure the active dry yeast and melted butter precisely.

• Wooden spoon: To mix the ingredients together until a dough forms.

• Floured surface: To knead the dough and prevent it from sticking.

• Rolling pin: To roll out the dough to the desired thickness.

• Biscuit cutter: To cut the dough into rounds.

• Greased bowl: To place the dough in for rising.

• Clean kitchen towel: To cover the dough while it rises.

• Griddle: To cook the muffins until they are golden brown.

• Spatula: To flip the muffins on the griddle.

• Cornmeal: To dust the rounds before the final rise.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: Let a stand mixer knead the dough for you, saving time and effort.

Preheat the griddle: Preheat the griddle while the dough is rising to avoid waiting later.

Cut rounds efficiently: Use a large biscuit cutter to cut multiple rounds at once.

Batch cooking: Cook multiple muffins on the griddle simultaneously to save time.