Homemade English Muffin Recipe

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I love english muffins. I’d much rather have a sandwich on an english muffin than bread. They also are great as garlic bread with dinner. Or with cream cheese instead of a bagel. This is a recipe I make about every other week. They are so easy and SO good. They taste like the store bought ones but without the preservatives. They even have the perfect nooks and crannies!

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English Muffins with perfect nooks and crannies

Makes 24

2 Tbsp sugar
2 tsp salt
1 package yeast
1 3/4 cups milk

1/4 cup water
1 Tbsp butter
4.25 cups white whole wheat flour, divided
1 egg
1 Tbs wheat gluten
1/4 cup cornmeal

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In a saucepan or microwave safe bowl, heat the milk, water, and butter until very warm. Not to hot or it will kill the yeast. Add the yeast and let sit until it foams up.

Stir together 3 cups flour, sugar, and salt in a stand mixer. Gradually add milk and yeast mixture as you beat on medium speed. Add egg.

Gradually add more flour until a soft dough forms. The 4.25 cups is a rough measurement and it requires a slightly different amount based on brand of flour, how old flour is, humidity, etc.

Knead for 3 minutes.

Cover bowl with a towel and let it rise for 1 hour, until it doubles in size.

Punch it down. Let it rise back to double its size, 45 minutes to an hour.

Punch it down again. Roll it out on a floured surface to 1/2 inch thick. Use a biscut cutter or large glass to cut out muffins. It should make 24 regular sized english muffins.  Keep in mind they still need to rise one last time, so they will grow some.

Place on a cookie sheet sprinkled with cornmeal. Be generous with the cornmeal. If they stick at all, they will deflate when you are trying to pry them off the sheet.

Cover and let rise for another 45 minutes.

Heat a griddle to low heat and spray with cooking spray. Place muffins 8 at a time on the griddle using a metal spatula. Be careful not to deflate them. Cook for 10 minutes on the first side, until lightly browned. Gently flip and cook another 10 minutes on the other side.

Don’t cut with a bread knife. Use a fork to cut it open. It has perfect nooks and crannies!

These are seriously amazing. One of the best foods I think I’ve ever made. My children are obsessed, and I am too. We eat them as peanut butter and banana sandwiches, egg mcmuffins, chicken salad, garlic bread, etc.

Here is Cassidy not happy that I am taking a picture of one instead of giving it to her!

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I usually keep 8 out and freeze the rest. They defrost very well.

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Nutritional Information:

Calories: 91

Fat: 1.2 g

Sodium: 203 mg (8%)

Carbohydrates: 17 g

Dietary Fiber: 2.3 g

Sugars: 2 g

Protein: 4 g

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