OLD-FASHIONED, NO-KNEAD ENGLISH MUFFINS RECIPE
You don't need the Muffin Man to enjoy delicious English muffins at your next weekend brunch. This recipe uses an overnight rise to get perfectly puffed muffins every time.
Provided by Stella Parks
Categories Brunch Breakfast Breakfast and Brunch Muffins Yeast Bread Bread
Time 17h25m
Yield 12
Number Of Ingredients 9
Steps:
- Make the Dough and Let Rise: In a large bowl, mix bread flour, whole wheat flour, kosher salt, and yeast together until well combined. Add milk, honey, and egg white, stirring with a flexible spatula until smooth, about 5 minutes. Cover with plastic and set aside until spongy, light, and more than doubled, 4 to 5 hours at 70°F (21°C). (The timing is flexible depending on your schedule.)
- For the Second Rise: Thickly cover a rimmed aluminum baking sheet with an even layer of cornmeal. With a large spoon, dollop out twelve 2 2/3-ounce (75g) portions of dough; it's perfectly fine to do this by eye. If you'd like, pinch the irregular blobs here and there to tidy their shape. Sprinkle with additional cornmeal, cover with plastic, and refrigerate at least 12 and up to 42 hours.
- To Griddle and Serve: Preheat an electric griddle to 325°F (160°C) or warm a 12-inch cast iron skillet or griddle over medium-low heat. When it's sizzling-hot, add half the butter and melt; griddle muffins until their bottoms are golden brown, about 8 minutes. Flip with a square-end spatula and griddle as before. Transfer to a wire rack until cool enough to handle, then split the muffins by working your thumbs around the edges to pull them open a little at a time. Toast before serving and store leftovers in an airtight container up to 1 week at room temperature (or 1 month in the fridge).
Nutrition Facts : Calories 233 kcal, Carbohydrate 43 g, Cholesterol 23 mg, Fiber 3 g, Protein 7 g, SaturatedFat 2 g, Sodium 381 mg, Sugar 9 g, Fat 4 g, ServingSize Makes twelve 3 1/2-inch muffins, UnsaturatedFat 0 g
ENGLISH MUFFINS
Damaris Phillips, star of Southern at Heart, shows us how to make this breakfast classic. "I first had homemade English muffins at a hotel in Cincinnati. They were so heavenly, I had to figure out how to re-create them at home."
Provided by Damaris Phillips
Time 2h
Yield 16 servings
Number Of Ingredients 11
Steps:
- Make the dough.
- Whisk the flour, sugar, yeast and salt in the bowl of a stand mixer. Add the egg but don't stir it in yet.
- Heat the milk and coconut oil in a saucepan until a thermometer reads 110 degrees F. (If the milk is too hot when you add it to the flour mixture, it will kill the yeast.)
- Pour the milk mixture into the flour mixture. Avoid pouring it directly on the egg-you don't want the hot milk to cook it.
- Using the dough hook, mix on medium speed until the dough comes together and starts to pull away from the sides of the bowl, 3 to 4 minutes. Scrape down the sides with a rubber spatula, if needed. The dough will look a little irregular in texture.
- Knead the dough.
- Turn out the dough onto a lightly floured surface and knead until smooth, soft and elastic, 3 to 4 minutes. Shape into a ball and place in a large bowl lightly oiled with coconut oil; rub the top of the dough with a little more coconut oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
- Form the muffins.
- Sprinkle 2 baking sheets with cornmeal and set aside. After the dough rises, punch it down and divide into 16 equal pieces. Roll each piece into a ball, then flatten into a 3-inch disk. Place the disks on the baking sheets.
- Cook the muffins.
- Heat a 12-inch cast-iron skillet over medium heat. Coat the skillet with cooking spray and liberally sprinkle with cornmeal. Working in batches, cook the muffins until they are deep golden brown, 5 to 9 minutes per side. If they start to rise in a domed fashion, flatten them with a spatula. Let the English muffins cool completely, then split open, toast and serve with butter and jam.
ENGLISH MUFFIN HORS D'OEUVRES
My mom makes this every year for Christmas. They are amazing and go fast so make plenty.
Provided by DaveM
Categories Appetizers and Snacks Cheese
Time 20m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Mix the mayonnaise, Cheddar cheese, green onions, salt, garlic salt, and pepper in a bowl. Spread the cheese mixture over each English muffin half. Cut the muffins into quarters and place on a baking sheet.
- Broil in the preheated oven until cheese is bubbly, 4 to 6 minutes.
Nutrition Facts : Calories 72.3 calories, Carbohydrate 3.6 g, Cholesterol 5.9 mg, Fat 5.8 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 1.4 g, Sodium 85.8 mg, Sugar 0.1 g
ENGLISH MUFFINS
Make and share this English Muffins recipe from Food.com.
Provided by Morton Design Graph
Categories Yeast Breads
Time 2h25m
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
- Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.
- Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
- Knead until elastic and shiny.
- Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.
- Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.
- Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.
- Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.
- Place on a baking sheet and cover with a towel.
- Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.
- Cook for approximately 5 minutes on each side, or until they are slightly brown.
- Cool on a rack.
- Toast after they are completely cooled off and right before serving them.
Nutrition Facts : Calories 165.3, Fat 4.8, SaturatedFat 2.7, Cholesterol 21, Sodium 219.2, Carbohydrate 26.1, Fiber 1.1, Sugar 1.4, Protein 4.2
EASY ENGLISH MUFFINS
This English muffin was inspired by one served at the Model Bakery, in Napa, CA. Theirs are fried in clarified butter. I didn't actually use their recipe, since I wanted to experiment with a simpler, faster method; but if it makes you feel any better, I did cook them in clarified butter.
Provided by Chef John
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 3h34m
Yield 6
Number Of Ingredients 8
Steps:
- Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
- Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
- Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
- Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 34.5 g, Cholesterol 21.9 mg, Fat 10.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 331.8 mg, Sugar 0.2 g
ENGLISH MUFFINS
I've used this delicious recipe for about 29 years. They are very good... much better than any store-bought English Muffins I've ever had.
Provided by LindaPinda
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 2h15m
Yield 18
Number Of Ingredients 7
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
- Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
- Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 34 g, Cholesterol 1.1 mg, Fat 3.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 136.2 mg, Sugar 2.1 g
ENGLISH MUFFINS WITH A KICK
Salty and sweet.....creamy and crunchy! I used store bought red pepper jelly. Would probably be great with homemade jelly.
Provided by Smilynn
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Fry bacon and set aside.
- Split english muffins in half and toast.
- Spread each muffin half with cream cheese and then add jelly and top with bacon pieces.
ENGLISH MUFFINS
Provided by Alton Brown
Time 57m
Yield 8 to 10 muffins
Number Of Ingredients 10
Steps:
- In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
- Preheat the griddle to 300 degrees F.
- Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
ENGLISH MUFFINS OR CRUMPETS
The main differences between English muffins and crumpets are that English muffins have a thicker batter, rise higher, are cooked both sides, and are typically split before toasting. The flavor is similar, though not identical. If you don't have English muffin/crumpet rings, you can make them from tuna cans or similar-sized cans, well-washed and dried. The recipe comes from King Arthur Flour. Times are estimated; prep time includes rising and cook time is estimated for 4 batches of English muffins (will take less time for crumpets or for fewer cooking batches).
Provided by Halcyon Eve
Categories Yeast Breads
Time 4h45m
Yield 16 muffins or crumpets, 16 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1/2 cup water, sugar, and yeast. Allow to sit until mixture is foamy. Add warm milk and salt, then stir in flour. Beat mixture hard for 5 minutes, then cover and allow to rise in a warm place for 3 hours or until very bubbly. It's okay if it rises and collapses; just proceed to next step.
- Dissolve baking soda in 1/4 cup water. Gently stir into batter. Cover again and allow to rise in a warm place for 30 minutes.
- Grease griddle and English muffin rings (a.k.a. crumpet rings). Heat griddle over low heat for 10 minutes. Place rings on pan and spoon about 1/4 cup batter into each. For English muffin batter, spread slightly with spoon to fill ring (crumpet batter will do so on its own).
- For English muffins, allow to cook for about 5-8 minutes or until bottoms are golden. Flip and cook other side, removing rings as you do so, for another 5-8 minutes or until both sides are nicely browned. Remove from pan. Continue until all batter is used.
- For crumpets, cook for about 8 minutes without flipping, until tops are pale but dry and full of holes and bottoms are golden brown. Remove from pan and rings. Continue until all batter is used.
- Cool on wire rack.
- To serve English muffins, split and toast. To serve crumpets, toast without splitting. Serve either with plenty of butter and jam or other desired toppings.
Nutrition Facts : Calories 68.4, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.1, Sodium 127.1, Carbohydrate 12.9, Fiber 0.5, Sugar 0.1, Protein 2.3
HOMEMADE ENGLISH MUFFINS
You can't make a true homemade English muffin without using bread flour. It gives the muffins the chewy texture you identify with and love. I've tried many recipes with both AP and bread flour, and this is the best of them all.
Provided by SER
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 2h10m
Yield 16
Number Of Ingredients 8
Steps:
- Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough.
- Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes.
- Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour.
- Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes.
- Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.
Nutrition Facts : Calories 182 calories, Carbohydrate 31.9 g, Cholesterol 17.6 mg, Fat 2.9 g, Fiber 1.1 g, Protein 6.3 g, SaturatedFat 1.4 g, Sodium 266.6 mg, Sugar 3 g
THICK ENGLISH MUFFINS
This recipe, from King Arthur Flour, makes nice, thick English muffins that are great for sandwiches or just split and toasted. They are plain (not sourdough), made with mashed potato flakes, and use English muffin rings, which are available through several websites and don't cost that much--or make your own using small, well-scrubbed cans (like tuna cans). Times are estimated and include rising times and cooking times for 4 batches (including test muffin).
Provided by Halcyon Eve
Categories Yeast Breads
Time 4h
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except semolina in a large bowl. Mix well to combine, then beat on high (with flat paddle, if using stand mixer) for 5 minutes. Dough should be sticky and glossy. Scrape down bowl, cover, and let rise in a warm place for about 90 minutes, or until about doubled in volume.
- Heat an ungreased griddle over very low heat (300* F for electric griddle). Grease English muffin rings.
- First, make a test muffin as follows: Place one greased ring on griddle and sprinkle a bit of semolina on griddle inside of ring. Wet fingers and a 1/2 cup measure with a little water, and scoop out a scant 1/2 cup of dough. Shape dough into a circle approximately the size of the ring, place inside of ring, and sprinkle top with a little more semolina.
- Cook for 7 minutes, then carefully lift and check bottom, which should be a nice, medium golden-brown. If not, turn up heat a little; if too dark, turn heat down. Cook an additional 10 minutes.
- With a pair of tongs, grab the ring and lift it off, then flip the muffin over (if ring doesn't release, flip it over, ring and all, and gently wiggle until it comes off). Cook second side for 12-18 minutes or until a deep golden brown.
- Remove and split muffin; should be cooked through. If so, cook remaining muffins in the same way; if not cooked through, then turn heat down a little and proceed to cook remaining muffins for a little longer time than test muffin.
- Cool muffins completely before storing in a plastic bag.
Nutrition Facts : Calories 182.9, Fat 4.9, SaturatedFat 2.8, Cholesterol 30.2, Sodium 268.3, Carbohydrate 29, Fiber 1.1, Sugar 2.3, Protein 5.3
TRADITIONAL ENGLISH MUFFINS
Our neighbors love these yeast treats I make. They tell me my muffins taste so much better than store-bought ones!
Provided by Taste of Home
Time 50m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast and sugar in 2 cups water. Beat in eggs, honey, salt, 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. On a floured surface, roll to 1/2-in. thickness. Cover and let stand for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets. , Bake at 375° for 8 minutes or until bottom is browned. Turn and bake 7 minutes longer or until second side is browned. Cool on wire racks. , To serve, split with a fork and toast.
Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 70mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
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