EASY HOMEMADE ENGLISH MUFFIN RECIPE
Steps:
- Add yeast to warm water and allow to sit.
- Warm milk and dissolve sugar in it. Set aside to cool.
- Put 3 cups of flour, salt, butter, egg, yeast mix and milk mix and beat until smooth.
- Add remaining flour 1/2 cup at a time until a soft dough forms.
- Knead for 5 minutes in mixer or 10 minutes by hand.
- Place dough in a oiled bowl cover and let rise until doubled.
- Line 2 cookie sheets with wax paper and dust each with corn meal.
- Punch down risen dough; divide into 18 pieces.
- Roll each into a ball and gently press down to a 3" diameter.
- Place each on the wax paper and dust tops with corn meal as well.
- Cover and allow to rise for 30 minutes.
- Preheat oven to 200.
- Grease and heat griddle over medium low heat.
- Cook muffins about 10 minutes each side until golden brown.
- Transfer cooked muffins to oven to keep warm.
- Allow to cool completely before storing.
- Use a fork to gently pry muffins open before using.
Nutrition Facts : Calories 187 kcal, Carbohydrate 34 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 91 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
QUICK ENGLISH MUFFINS RECIPE - (4/5)
Provided by á-25087
Number Of Ingredients 7
Steps:
- Pour warm water into a large bowl. Sprinkle sugar, then yeast on top. Let sit and foam for 10 minutes. Add in melted butter, flour, and salt and mix with a rubber spatula. Once combined, place dough onto a floured surface and knead for 5 minutes, adding just enough flour to make the dough stop sticking to the countertop. Shape the dough into ball and place into an oiled bowl. Cover and let rise for 1 hour, or until doubled in size. Meanwhile, sprinkle a few tablespoons of cornmeal on a piece of parchment paper or a towel. Once dough is doubled, knead a few times on a floured surface and then divide into 10 equal pieces. Shape each piece into a ball by rolling it between the palm of your hand and the countertop. Place the balls onto the prepared parchment and press them into flattish rounds. Sprinkle more cornmeal over the tops of the rolls. Cover rolls with towel and let rise 20 minutes. Heat a large frying pan or skillet and grease with cooking spray. Cooking the muffins in batches, cover and fry on low heat on first side for 9 minutes, until the muffins are puffed up and golden and toasted on the outside. Flip and cook for about 5 more minutes, or until the second side is also golden and toasted.
TRADITIONAL ENGLISH MUFFINS RECIPE BY TASTY
Here's what you need: milk, water, sugar, fresh yeast, butter, flour, salt
Provided by Samira Rueda
Yield 6 servings
Number Of Ingredients 7
Steps:
- Warm up the milk at 45°C, mix in the yeast, and set aside.
- Combine flour, salt, water, sugar, and butter. Then, add the milk mixture to the flour bowl.
- Knead dough until homogenous.
- Rest for 1.5 hours at room temperature (or let rest overnight in the fridge).
- Roll out dough and with a cookie cutter and cut circles to form English muffins. Let circles rise for 45 minutes.
- Sprinkle with corn meal and cook on low heat, until golden brown on each side.
- Serve warm, accompanied by jam and butter.
- Enjoy!
Nutrition Facts : Calories 317 calories, Carbohydrate 57 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, Sugar 3 grams
25 BEST WAYS TO USE ENGLISH MUFFINS
These English muffin recipes will totally change your sandwich game. From tuna melts to huevos rancheros to pizza, you might never go back to regular bread again.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an English muffin recipe in 30 minutes or less!
Nutrition Facts :
HOMEMADE ENGLISH MUFFINS RECIPE
Make the most delicious English muffins and use this easy Homemade English Muffins Recipe to help you do so. You won't regret it! They're gorgeous toasted and served with butter which melts and seeps into all those wonderful textured, nooks and crannies. Quick and simple to make with a short proving time.
Provided by Julia
Categories Breakfast Brunch Snack
Time 2h10m
Number Of Ingredients 10
Steps:
- Measure the bread flour into the bowl. Add in all the other ingredients apart from the semolina which is for dusting the muffins before they're cooked.
- Mix this together until it forms a soft dough. Tip this out onto the work surface and begin to knead it.
- Knead the dough for between 5 - 10 minutes until it forms a smooth and stretchy dough.
- Grease a clean bowl with olive oil and pop the kneaded dough into it to rise. Cover with a clean tea-towel and put it somewhere that's not in direct sunlight or cool draughts.
- Leave to double in size, this should take about an hour.
- Sprinkle half of the semolina out onto a baking tray. Divide the dough into 8 roughly equal sized pieces and shape them into balls. Place them on the baking tray and cover with a tea towel and leave to rise for about 30 minutes.
- At the end of that time, dust the tops of the balls with the remaining semolina and warm your non-stick frying pan on a medium to low heat. Add some butter to the pan until is sizzles.
- Place a ball of dough into the pan and let it cook for about 5 minutes. If your pan is large enough you can fit in more pieces of dough.
- At the end of this time, turn the muffins over, they should be golden brown coloured, and cook the other side for a further 5 minutes.
- Pre-heat the oven to 160C Fan/180C/350F
- When all the muffins have been cooked in the frying pan place them on a baking tray. Pop this into the oven and cook for a further 5 minutes. This ensures that the muffins are cooked through.
- Place them on a cooling rack and leave for about an hour before trying one.
- Your English muffins are now ready. Now search out the butter and try one!
Nutrition Facts : ServingSize 1 English muffin, Calories 200 kcal, Carbohydrate 35 g, Protein 7 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 26 mg, Sodium 322 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g
ENGLISH MUFFINS
Delicious!! Very easy to make and much better than purchased English Muffins. A wide mouth glass jar is the perfect size for cutting the muffins. To get all the cracks and crevices to hold butter and jams, be sure to use the tines of a fork to make holes around the sides and then tear it open - don't cut them in half with a flat knife
Provided by haverman
Categories Breads
Time 2h10m
Yield 9 Muffins, 9 serving(s)
Number Of Ingredients 7
Steps:
- Stir together flour, sugar, salt and yeast in a large mixing bowl or stand mixer bowl. Heat milk, beaten egg and butter to between 120° and 130°. Add butter, egg and milk to flour mixture and mix to form a soft dough ball.
- Knead dough about 8 minutes using the stand mixer dough hook.
- Lightly oil a large bowl and transfer dough to bowl or add a little oil to the mixer bowl and coat dough with oil.
- Cover and proof 60 to 90 minutes at room temperature, or until dough doubles in size.
- Lightly dust a 12x18 baking sheet with corn meal. Dust work surface with flour and corn meal. Pat dough out to about 3/4 inch thick. Cut into 8 to 10 muffins, 3 inches in diameter, and transfer to baking sheet. Sprinkle with corn meal and cover with plastic wrap.
- Proof 30 to 45 minutes until nearly doubled in size.
- Preheat a non-stick griddle to about 330°F If your griddle is not non-stick, lightly coat with oil or cooking spray. Use a spatula to transfer the muffins to griddle. Leave at least 1/2-inch between muffins. Keep remaining muffins covered until ready to cook.
- Cook muffins 6-7 minutes or until well browned but not burnt. Use a spatula to carefully turn the dough over and cook other side 3 to 5 minutes or until browned. Fully cooked muffins will register at least 185°F at the center on an instant read thermometer. Do not over cook, or your muffins will be dry.
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.
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
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