Homemade English Muffins
If you can't get them on sale, english muffins are expensive. However, they are delicious. Try this easy English Muffin recipe and make them at home!
Servings: 18
Cost: $3.79, $0.21 per Serving
Ingredients
- 6 cup Flour
- 2 tbsp Sugar
- 2 ¼ tsp 1 packet Yeast (you can buy these here)
- 1 Egg
- ½ tsp Salt
- 1 cup Milk
- 1 cup warm Water
- 3 tbsp softened Butter
- Corn Meal
Instructions
- In a small bowl, combine 1 cup warm water and 2¼ teaspoons (1 packet) active dry yeast. Let the mixture sit for 5-10 minutes until foamy.
- Warm 1 cup milk until just warm (about 110°F), then stir in 2 tablespoons sugar until dissolved. Let the milk cool until warm, not hot.
- In the bowl of a stand mixer (or a large mixing bowl), combine 3 cups flour, ½ teaspoon salt, 3 tablespoons softened butter, 1 egg, the yeast mixture, and the warm milk mixture. Beat until smooth.
- Gradually add the remaining 3 cups flour, about ½ cup at a time, until a soft dough forms.
- Knead the dough for 5 minutes with a dough hook or for about 10 minutes by hand until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size, about 1 hour.
- Line 2 baking sheets or cookie sheets with wax paper and generously sprinkle them with cornmeal.
- Punch down the dough and divide it into 18 equal pieces. Roll each piece into a ball, then gently flatten each one into a circle about 3 inches in diameter.
- Place the dough rounds on the prepared baking sheets and lightly sprinkle the tops with additional cornmeal.
- Cover and let the dough rise for 30 minutes.
- Preheat the oven to 200°F.
- Lightly grease a griddle or large skillet and heat it over medium-low heat.
- Cook the English muffins for about 10 minutes per side, or until golden brown and cooked through.
- Transfer the cooked English muffins to the warm oven to keep them warm while you finish cooking the remaining batches.
- Allow the English muffins to cool completely before storing.
- When ready to serve, use a fork to gently split each English muffin open for the classic nooks and crannies.
Notes
This English muffins recipe freezes great. You can cook a huge batch and then freeze them, and then you can reheat only the ones you actually need.
Nutrition
Calories: 187kcal | Carbohydrates: 34g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 91mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Calcium: 24mg | Iron: 2mg
