When you buy these in the store, you usually have a plan for them. Whether it’s just butter and jam, or the base of a delicious eggs benedict, english muffins are just plain tasty. The ones you buy in the store, just don’t hold a candle to fresh homemade ones. The one’s we’re making here, are tender, chewy and amazing.
When you think about it, how hard can they be? They look like a big fluffy pancake, right? Well, you wouldn’t be that far off. It’s basically a pancake batter with yeast in it and left to rise for a bit. The yeast develops the gluten giving it a nice springy chew that’s evident in the dough before it even hits the griddle!
2 oz Butter
1 T Sugar
16 oz. Milk
1 ½ t Yeast
16 oz A.P. Flour
1 ½ t Kosher Salt
2 t Baking Powder
2 t Water
Bring the butter, sugar and milk to a simmer and then let cool to 110F.
Add your yeast, egg and water and mix until fully incorporated.
Add your dry ingredients and mix until just incorporated. Otherwise you’ll have very tough muffins.
Let it rest for an hour or until it’s fully doubled in size.
Once your griddle has heated to about medium high heat, sprinkle a little cornmeal in the areas you’ll be spooning the dough. This keeps it from sticking.
Spoon about 3-4 oz of dough onto the corn meal. Sprinkle a little cornmeal over top of the dough on the griddle.
Give it about 3 minutes and check the bottom. Once the bottom is a beautiful golden brown, go ahead and flip your muffins.
Give it another 3 minutes, and your muffins should be done! Transfer them to a cooling rack.
Let them cool completely before slicing. I use a fork to split them, but a knife would work too. I find the fork keeps it from getting compressed at all in the middle.
Top them with a poached egg, or a little butter and jam. Either way, you’ll agree that fresh english muffins will beat the store bought every time.
Tools used in this post: