Nutrition Facts
6 servings
6
English muffins: the easy recipe
No Reviews
Discover these quick English muffins, perfect to enjoy in both sweet and savory versions, with all kinds of toppings. This recipe can also be made with whole wheat flour for a very healthy version.
Ingredients
250 Flour (a little more during kneading)
1 Sugar
½ Salt
1 Dehydrated baker's yeast
40 Butter
160 Milk
Wheat semolina
Directions
1
Preparation of the dough In a bowl or a glass, place the yeast, sugar, and warm milk. Mix and let the yeast rehydrate for 10 minutes. In a mixing bowl, combine the flour, salt, and butter. Add the yeast-milk mixture.
2
Kneading Knead for 5 minutes, adding flour if necessary, until it pulls away from your hand. Stop after achieving a smooth dough. Cover the bowl with a cloth for 1 hour. The dough should double in size.
3
Muffin Formation Flour the work surface and roll out to a thickness of about 1 cm. Then cut out circles using a cookie cutter or a glass, about 7 to 10 cm in diameter. Place the circles on parchment paper and sprinkle semolina on each side.
4
Cover with a cloth and let rise for another hour, to double in volume.
5
Cooking the muffins Heat a pan on low heat without any fat. Place the muffins in the pan and let them cook for 5 minutes on each side to achieve a nice golden color.
6
Tasting English muffins are generally served for breakfast, either sweet or savory. They can be enjoyed in various ways: sweet (butter and jam or just butter, chocolate spread, etc.), savory (cheese, salmon, eggs, bacon, or even eggs Benedict). A little tip: they taste better if you cut them in half and toast them. They keep very well!
Ingredients
Ingredients
250 Flour (a little more during kneading)
1 Sugar
½ Salt
1 Dehydrated baker's yeast
40 Butter
160 Milk
Wheat semolina
Directions
Directions
1
Preparation of the dough In a bowl or a glass, place the yeast, sugar, and warm milk. Mix and let the yeast rehydrate for 10 minutes. In a mixing bowl, combine the flour, salt, and butter. Add the yeast-milk mixture.
2
Kneading Knead for 5 minutes, adding flour if necessary, until it pulls away from your hand. Stop after achieving a smooth dough. Cover the bowl with a cloth for 1 hour. The dough should double in size.
3
Muffin Formation Flour the work surface and roll out to a thickness of about 1 cm. Then cut out circles using a cookie cutter or a glass, about 7 to 10 cm in diameter. Place the circles on parchment paper and sprinkle semolina on each side.
4
Cover with a cloth and let rise for another hour, to double in volume.
5
Cooking the muffins Heat a pan on low heat without any fat. Place the muffins in the pan and let them cook for 5 minutes on each side to achieve a nice golden color.
6
Tasting English muffins are generally served for breakfast, either sweet or savory. They can be enjoyed in various ways: sweet (butter and jam or just butter, chocolate spread, etc.), savory (cheese, salmon, eggs, bacon, or even eggs Benedict). A little tip: they taste better if you cut them in half and toast them. They keep very well!
Notes
-
Jaehaerys Seddas
Thank you very much for this recipe, it is perfect for every morning! After finding this recipe, I make it on Sundays and I have fresh English muffins for the whole week! I can even keep some as a backup by freezing them! In fact, I now often replace bread with English muffins (our local bread is the best, from baguettes to round country loaves and sourdough!). But it’s the convenience and the muffins are so good that they easily take their place. Thank you very much for the recipes and tutorials that always highlight the most important steps and how to execute the recipe. Thank you all very much! -
Masha
Really a killer. I love supermarket muffins and breakfast recipes from fast food places (egg muffins). But this is ten times, twenty times better. And really easy. Don’t hesitate to not spread it too much so that the muffins don't turn out too flat; otherwise, they have a hard time rising. -
diplo70
A good recipe. Small flaw in the recipe: the yeast should be mixed with warm milk and not water. This will be more than enough to soften the dough. Quantity made: 30 muffins with a diameter of 6cm (20g) -
Leslie
Great recipe! It gave me 12 muffins that rose very well! Once tasted, they are delicious. One tip: I first put the base in the bread maker on the dough program and let my muffins rest for 1 hour before baking them; they were perfect. And yes, there is indeed a small mistake in the recipe: at the beginning, it should be milk, not water :) Thank you. -
Ines92
Tested this afternoon by doubling the quantities to satisfy the whole family! A total of 13 muffins, all beautiful and golden... Made with fresh yeast (21 grams) and a proofing function in my oven (very handy for yeast doughs). I tasted them: a delight! Toasting them tomorrow morning; we are going to enjoy. And it's worth it cost-wise, because in stores, they aren't always inexpensive ;-) Thank you for this recipe... the addition of butter compared to other recipes adds something extra.
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH