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English Muffins

English Muffins

They are small, round, flat yeasty leavened breads which are cooked on stove top and is most commonly sliced horizontally and are toasted and buttered , topped up with some sweet or savory fillings
5 from 6 votes
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Course: Breakfast
Cuisine: International
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 people
Author: Renu Agrawal-Dongre

Ingredients

For the Starter:

  • 1/2 cup 3 1/3 ounces all-purpose flour or bread flour
  • 1/4 cup water
  • 1/4 teaspoon active dry or instant yeast

For the English muffin Dough:

  • 1 1/2 to 2 cups All Purpose Flour/Maida/Plain Flour
  • 1/2 cup Lukewarm milk (more or less might be required)
  • 1/2 teaspoon active dry or instant yeast
  • 1 tablespoons sugar
  • 1 tablespoons unsalted butter melted
  • 1/2 teaspoon salt
  • Cornmeal/Semolina for dusting
  • Butter for Shallow frying

Instructions

Dough Starter:

  • Mix the flour, water, and yeast for the starter in a small mixing bowl. Beat until the batter is smooth and glossy.
  • Let the starter sit for 1 to 12 hours. The longer you keep the starter m it would be increasingly bubbly and better the flavor. I wrapped the bowl with cling wrap and let it sit in a warm place
    English Muffins _ Starter

For the Dough

  • In a stand mixer or a larger mixing bowl, combine the milk and yeast for the dough. Do not over heat the milk or else the yeast will be killed.
  • Add in the dough starter and mix it into the milk mixture until it becomes frothy.
  • Add the sugar, butter and salt to the bowl and whisk to combine. Add 1.5 cups of flour and stir with a spatula.
  • With a dough hook on a stand mixer knead the dough well to a smooth ball for 5 to 7 minutes. 
  • Alternatively once can knead by hand on the counter until it forms a smooth ball and springs back when poked. If the dough is too sticky one can add a bit for flour but be very cautious of adding.
  • Transfer the dough to a lightly greased bowl and let it rise overnight for up to 3 days. One can do this immediately too, i.e. after 1.5-2 hours once the dough has double in size.

Making the Muffins

  • Turn the risen dough into a lightly floured surface. Divide it into equal size pieces.
  • Roll each into smooth, round balls.
  • Sprinkle cornmeal or semolina on a baking sheet and arrange the balls on top spacing evenly.
  • Let the muffins rise until puffy. If the dough was in fridge it will take more time around 1-2 hours and if at room temperature it should take less time.
  • Warm a skillet and melt some butter. Add 3-4 muffins and cook it on slow on each side for 8-10 minutes. One can close the lid and let it cook. This will help the muffin cook inside out. Do not be tempted to cook on high as the muffins will get brown quickly but will not be cooked thoroughly.
    English Muffins
  • Cook on both the side. If one feels the muffins are browning too quickly or it is not getting cooked from inside, bake it in the oven at 180 C.
  • Transfer cooked muffins to a cooling rack and continue cooking the remaining.
  • Split the English Muffins with a fork, spread butter or jam and serve. Or One can make a sandwich by adding some veggies or meat or egg. I toasted them slightly in a toaster and enjoyed it with my Home made Mix Fruit Jam.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu