I've never been a big fan of English muffins. I went through a phase in my early 20s where I ate them instead of bagels (less calories, I think), but I didn't like it. My husband, however, loves English muffins. I am happy to buy them for him, but they are expensive and it's hard to find an organic version. I looked in to making them, but every recipe I saw called for English muffin rings and I just didn't see the point in buying something I could only use for one thing (well, I could use them for hamburger buns, too).
I was pretty excited when I found this recipe — no rings and basic ingredients. English muffins are “baked” on the stove top in a frying pan or skillet. They are super simple to make, but they take some time so don't start them if you are in a hurry. They taste absolutely nothing like the store bought brand. They are much better!
Homemade English Muffins
- 1 3/4 cup warmed milk
- 2 teaspoons yeast
- 3 Tablespoons butter
- 2 Tablespoons sugar
- 1 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 egg
- 4-4 1/4 cups flour (white, whole wheat or any combination thereof)
- Corn meal
- Put milk, yest, sugar and butter in the bowl of a stand mixer. Allow butter to mostly melt.
- Add rest of ingredients. Mix until well combined.
- Remove bowl from stand mixer and fold dough over a few times while in the bowl. The dough will be sticky so you may need to use a tad of flour. Either grease bowl of stand mixer or lightly grease another bowl and allow dough to rise in a warm place for about an hour.
- Punch down dough. Roll dough in to a rectangle on surface lightly dusted with corn meal.
- Using a 3" round cookie cutter, cut out dough.
- Re-roll and re-cut as needed until all the dough is used up.
- Place cut dough on cookie sheets and cover with a wet towel. Allow to rest for 20 minutes.
- Warm a large skillet (with a top) over low heat on stove top. Sprinkle pan with corn meal.
- Cook muffins in skillet for 6-7 minutes on each side, covered.
- Be gentle when turning so as not to deflate the muffins too much. Cool on a rack.
- These are freezable!
|Amount Per Serving||As Served|
|Calories 2630kcal Calories from fat 524|
|% Daily Value|
|Total Fat 58g||89%|
|Saturated Fat 32g||160%|
|Dietary Fiber 16g||64%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Adapted from Utah Deal Diva. This article may contain affiliate links.