Monday, November 8, 2010

English Muffins

English Muffins

It's been a long while since I've posted a recipe. I haven't been cooking much and the little cooking I have been doing has been some old favorites. Hardly anything worth sharing again. However, I've been holding out on you readers. I made these English muffins over a month ago and I'm just now getting around to sharing them. These should definitely be shared. They are so simple to make and it's a fun process to "fry" them up before you bake them. I didn't quite get the desired "nooks and crannies", but the flavor was spot on. It was great to change up my breakfasts for a week with the endless combinations of toppings. I can't wait to make English muffins again. Pizza muffins? Sandwich muffins? The possibilities are endless!!

English Muffins

English Muffins
(From The Bread Baker's Apprentice)

Makes 6 muffins

2 1/4 cups all-purpose flour
1 1/2 teaspoons granulated sugar
3/4 teaspoon salt
1 1/4 teaspoons instant yeast
1 tablespoon unsalted butter, at room temperature
3/4 cup to 1 cup buttermilk, at room temperature
Cornmeal for dusting

Stir the flour, sugar, salt, and yeast together in a large mixing bowl or the bowl of an electric mixer. On low speed, using the paddle attachment add the butter and 3/4 cup of the buttermilk until the mixture forms a ball. If there is still loose flour, stir in the remaining 1/4 cup of milk. The dough should be soft and pliable.

Sprinkle some flour onto a work surface. Turn the dough out to the surface and knead for about 10 minutes. Alternately, you can switch to the dough hook on the mixture and knead the dough for about 8 minutes. The dough should be tacky, but not sticky and should pass the windowpane test. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it in oil. Cover the bowl with plastic wrap. Let the dough sit at room temperature for 60 to 90 minutes or until the dough doubles in size.
Transfer the dough to a clean counter. Divide the dough into six equal pieces, about 3 ounces each. Shape the pieces into round rolls. Line a baking pan with parchment paper and mist the parchment lightly with spray oil and dust with cornmeal. Transfer the dough balls to the pan and mist the tops of the balls with spray oil and sprinkle the tops with cornmeal. Cover the pan loosely with plastic wrap or a towel.

Proof at room temperature for 60 to 90 minutes or until the pieces double in size and swell both up and out.

Heat a skillet or griddle over medium heat. Also, preheat the oven to 350 degrees with the oven rack on the middle shelf.

Brush the pan with vegetable oil. Gently transfer the muffin rounds to the pan with a spatula. Space the rounds at least 1 inch apart. You can do this in batches, keeping the remaining rounds covered. The dough that is being cooked will flatten and spread in the pan. Cook the pieces for 5-8 minutes per side until each side is golden brown. Immediately transfer the pieces to a baking sheet and bake in the oven for 5-8 minutes so that the muffins cook through. Meanwhile, cook the remaning uncooked pieces the same as the first round.

Transfer the baked muffins to a cooling rack and cool for 30 minutes before slicing or serving.

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subhashini said...

looks perfect.

Erica said...

I can't believe you MADE these. They look better than the store bought version. So professional. Totally just book marked

The Urban Baker said...

wow...I am impressed. I am going to make these and freeze them. Have you ever made whole wheat? good job,esi!

Joanne said...

I actually have an intense love of english muffins, which granted is weird in its own right, although I haven't attempted to make them yet. These look spot on!

Maria said...

They look perfect! Nice job!

Unknown said...

oh wow, these look so incredible!!! must try my hand at them soon :) i was wondering about you... hope all is well girl!

Brooke said...

Wait. You can MAKE English muffins? Why did I not know this? They look great! Gotta try my hand at this classic. Thanks for sharing this recipe!

Diana said...

Hah, I think my muffins are going up today too! :) Mine also didn't have nooks and crannies, but I think that was because I cut it with a serated knife rather than pulling it apart with my hands/a fork. But, in my mind, it's much better to have a clean surface when I'm slathering it with pistachio butter... ;)

vanillasugarblog said...

you know years ago there was this lil place in fanueil hall (aka quincy market) in boston that served just bagels & english muffins. But their speciality was to pile them high with toppings. I always ordered the pb & jelly because it was about 2 inches of toppings on top a fresh baked english muffin. so when i saw that pic it reminded me of that place--you would have loved it. toppings galore.

Zoe said...

Perfect! They look like the store ones. You did well.

marla {Family Fresh Cooking} said...

No need to ever buy store bought english muffins again - these must be so much better!

La Bella Cooks said...

Esi, you always do a beautiful job with everything you make. English muffins are right up my alley. Great recipe.

Banana Wonder said...

Incredible! I must try this recipe Esi. Thanks for sharing and damn, your muffins looking fly! Ps. welcome back to baking.

shaz said...

Yum, they look good! Never made english muffins before, thanks for sharing.

Anonymous said...

True story. Made these and some lemon curd and brought them to the movies. Great recipe!


Esi said...

Becca, that's awesome!!

Kerstin said...

I'm so impressed you made your own English muffins - they look perfect!

Chef Fresco said...

We eat so many english muffins, but never ever have made our own. These look perfect! Maybe one day we'll venture to try our own too. =)

test it comm said...

Those English muffins look great! Making your own sounds like fun!