Breakfast - English muffin recipe serious eats

Author: Caroline Wheeler  

Homemade English Muffins are delicious, full of nooks and crannies, and are much easier to make than you've ever imagined! Soft, fluffy, and puffy, these oversized English muffins shouldn't be limited to breakfast.

Model Bakery's English Muffins

Model Bakery's English Muffins
Soft, fluffy, and puffy, these oversized English muffins shouldn't be limited to breakfast. They're cooked in butter and dusted with cornmeal, making them equally good slathered with jam, or used to make sandwiches.
Provided by: Emma Kobolakis
Total time: 720 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 12
  • Biga
  • 1/4 cup water
  • 1/2 cup/ 75g bread flour
  • 3/4 teaspoon instant (also called quick-rising or bread machine) yeast
  • Dough
  • 1 1/3 cups water
  • 3/4 tsp instant (also called quick-rising or bread machine) yeast
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 1/2 teaspoon fine sea salt
  • 3 1/2 cups/ 510g unbleached all-purpose flour, as needed
  • 1/4 cup/ 35g yellow cornmeal, preferably stone-ground
  • 6 tablespoons melted clarified butter (recipe follows), as needed
  • Calories: 259 kcal
  • Carbohydrate: 39 g
  • Cholesterol: 16 mg
  • Fiber: 2 g
  • Protein: 6 g
  • Saturated Fat: 4 g
  • Sodium: 294 mg
  • Sugar: 0 g
  • Fat: 9 g
  • Serving Size: makes 12 English muffins
  • Unsaturated Fat: 0 g
How to cook:
  1. To make the biga: At least 1 day before cooking the muffins, combine the flour, water, and yeast in a small bowl to make a sticky dough. Cover tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours. The biga will rise slightly.
  2. To make the dough: Combine the biga, water, yeast, olive oil, and salt in the bowl of a stand mixer. Affix the bowl to the mixer and fi t with the paddle attachment. Mix on low speed until the mixture looks creamy, about 1 minute. Mix in 3 cups/435 g of the flour to make a soft, sticky dough. Turn off the mixer, cover the bowl with plastic wrap, and let stand for 20 minutes. (To make by hand, combine the water, biga, yeast, oil, and salt in a large bowl and break up the biga with a wooden spoon. Stir until the biga dissolves. Mix in enough flour to make a cohesive but tacky dough. Cover and let stand for 20 minutes.)
  3. Mix in enough of the remaining flour to make a soft dough that barely cleans the mixer bowl. Replace the paddle with the dough hook. Knead on medium-low speed (if the dough climbs up the hook, just pull it down) until the dough is smooth and elastic, about 8 minutes. Turn out the dough onto a lightly floured work surface to check its texture. It should feel tacky but not stick to the work surface. (To make by hand, knead on a floured work surface, adding more flour as necessary, until the dough is smooth and feels tacky, about 10 minutes.)
  4. Shape the dough into a ball. Oil a medium bowl. Put the dough in the bowl and turn to coat with oil, leaving the dough smooth-side up. Cover with plastic wrap. Let stand in a warm place until almost doubled in volume, about 2 hours. (The dough can also be refrigerated for 8 to 12 hours. Let stand at room temperature for 1 hour before proceeding to the next step.)
  5. Using a bowl scraper, scrape the dough out of the bowl onto a lightly floured work surface. Cut into twelve equal pieces. Shape each into a 4-in/10-cm round. Sprinkle an even layer of cornmeal over a half-sheet pan. Place the rounds on the cornmeal about 1 in/2.5 cm apart. Turn the rounds to coat both sides with cornmeal. Loosely cover the pan with plastic wrap. Let stand in a warm place until the rounds have increased in volume by half and a finger pressed into a round leaves an impression for a few seconds before filling up, about 1 hour.
  6. Melt 2 Tbsp of the clarified butter in a large, heavy skillet (preferably cast-iron) over medium heat until melted and hot, but not smoking. In batches, add the dough rounds to the skillet. Cook, adjusting the heat as needed so the muffins brown without scorching, adding more clarified butter as needed. The undersides should be nicely browned, about 6 minutes. Turn and cook until the other sides are browned and the muffins are puffed, about 6 minutes more. Transfer to a paper towel–lined half-sheet pan and let cool. (It will be tempting to eat these hot off the griddle, but let them stand for at least 20 minutes to complete the cooking with carry-over heat.) Repeat with the remaining muffins, wiping the cornmeal out of the skillet with paper towels and adding more clarified butter as needed.
  7. Split each muffin in half horizontally with a serrated knife. Toast in a broiler or toaster oven (they may be too thick for a standard toaster) until lightly browned. Serve hot. (The muffins can be stored in an airtight container at room temperature for up to 2 days.)
  8. To make the clarified butter: Melt the butter in a small saucepan over medium heat until completely melted and boiling. Cook until the butter stops sputtering, about 1 minute. Remove from the heat and let stand for 5 minutes. Skim the foam from the surface of the butter.
  9. Line a wire sieve with dampened, wrung-out cheesecloth and place over a medium bowl. Carefully pour the clear, yellow melted butter through the sieve, leaving the milky residue behind in the saucepan. (Discard the residue.) Pour into a small container and cover. Refrigerate until ready to use. This Recipe Appears In Bake the Book: English Muffins
Notes: English Muffins, How to make English Muffins. 1. Add the yeast to warmed milk, water, and sugar. 2. Once foaming (6-7 minutes) add the egg and melted butter. …

English Muffins Recipe

English Muffins Recipe
Homemade English Muffins are delicious, full of nooks and crannies, and are much easier to make than you've ever imagined!
Provided by: Leah Maroney
Total time: 102 minutes
Cook time: 12 minutes
Prep time: 90 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 8
  • 1 3/4 cups milk, scalded and cooled to lukewarm
  • 3 tablespoons butter, room temperature
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 2 teaspoons instant dry yeast
  • 1 large egg, beaten
  • 5 cups bread flour, or all-purpose flour
  • 1/4 cup cornmeal, or semolina or farina, as needed for the griddle
  • Calories: 205 kcal
  • Carbohydrate: 35 g
  • Cholesterol: 19 mg
  • Fiber: 1 g
  • Protein: 7 g
  • Saturated Fat: 2 g
  • Sodium: 234 mg
  • Sugar: 3 g
  • Fat: 4 g
  • Serving Size: 16 English Muffins (16 servings)
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. Combine the milk, butter, salt, sugar, and yeast in the bowl of a stand mixer. Mix gently using the paddle attachment. Add in the beaten egg.
  3. Slowly add in the flour as the mixer is running.
  4. Continue to beat the mixture on medium speed for about 5 minutes. The dough should start to pull away from the sides of the bowl at that point and will look smooth and satin-like. It will be a very soft stretchy dough. If it doesn't start to pull away from the bowl, scrape down the sides with a spatula.
  5. Cover the bowl with a cloth and place in a warm place. Let the dough rise for an hour to two hours.
  6. Split the dough into 16 equal pieces. Roll each piece into a ball and gently flatten. Dip both sides of the dough disk into the semolina or farina and place directly on a cool griddle. Those that won't fit on the griddle can be placed on a sheet pan lined with parchment paper and dusted with cornmeal. Cover the rolls with a towel and let rise for another 20 minutes.
  7. Turn the heat on very low under the griddle. Cook for 7 to 12 minutes on each side, checking to make sure they are not over browned. If they are browned on both sides before they seem done in the middle, just place them in a preheated 400 F oven for about 10 minutes. Cook the remaining muffins.
  8. Allow them to cool slightly and split them with a fork to get those nooks and crannies.
Notes: A no-knead English muffin recipe that beats those store, Step 1. In a large bowl, whisk together the bread flour, whole-wheat flour, kosher salt and yeast until well combined. Add the milk, honey and egg …

English Muffins

English Muffins
How to make the most delicious homemade English Muffins! Don't forget to check out my step by step photos and tips above!
Provided by: John Kanell
Total time: 90 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 14 servings
Cuisine: english
Number of ingredients: 9
  • 2 3/4 cups all-purpose flour ((330g))
  • 2 1/4 tsp yeast instant or fast acting (one package)
  • 1 teaspoon salt
  • 2 tbsp sugar
  • 3/4 cup milk ((180ml))
  • 1/2 cup water ((120ml))
  • 3 tablespoons butter ((42g))
  • 1 egg (large, room temperature)
  • cornmeal for dusting or Semolina
  • Calories: 132 kcal
  • Carbohydrate: 22 g
  • Protein: 4 g
  • Fat: 3 g
  • Saturated Fat: 2 g
  • Trans Fat: 1 g
  • Cholesterol: 8 mg
  • Sodium: 195 mg
  • Fiber: 1 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Combine the milk, water, and sugar in a bowl or glass measuring cup then stir together and warm in the microwave to 110F add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops.
  2. While the yeast wakes up combine the flour and salt in the bowl of your mixer and whisk together then fit with a paddle attachment.
  3. Mix the egg and melted butter into the milk mixture then slowly pour the liquid into your flour mixture while mixing on low. Increase the speed to medium high and mix for about 7 minutes or until the dough is elastic and smooth.
  4. Transfer to a large oiled bowl and cover with plastic. Allow to double in size in a warm spot (about an hour). You can also refrigerate the dough overnight, in which case you’ll let it warm for an hour when ready to use.
  5. Transfer the dough to a floured counter then gently spread out and pat down until it’s just under an inch thick. Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina.
  6. Use a 3 inch round cutter to cut your muffins then gently transfer them to the prepared baking sheets using a spatula or your hands. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely with plastic and place in a warm spot to rise for about 30 minutes.
  7. Place a large skillet over very low heat. Once you can feel the heat when placing your hand a few inches over the surface sprinkle the surface with cornmeal or semolina then carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.
  8. Clear the old cornmeal off the pan then add a fresh sprinkle and cook the remaining muffins. Enjoy warm! If you haven’t made these before it’s best to cook a test muffin to get the feel of it.
Notes: English muffin monday, 346k members in the seriouseats community. Serious Eats is the source for all things delicious. From meticulously tested recipes and objective …
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