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English Muffins
By
DK
on Aug 01, 2009
I am lover of English Muffins and I reach out for those almost every single time I do grocery shopping. I use it for grabbing a quick bite/ less messy meal or when I am in one of those - eating too healthy for my own good kind - like my Baked Falafel Burgers with English Muffins for instance.
So I was naturally apprehensive making these at home since I find them absolutely delicious. Although Muffin rings would be the best ones to use - you can use biscuit cutter or even some can to cut them out. This was my very first attempt (I have hell lot of ideas to make this better - look wise and taste wise) and it came out tasting delicious. And yes - you got to toast them lightly and eat them with little butter! GAWD! It was HEAVENLY! I had to force myself not to eat it with butter and force myself with some homemade Plum preserve That was good too - but sorry to be biased buttered one just did it for me :)
Ok without further ado, here is the recipe verbatim from a friend who gave it to me from some baking cookbook of hers (talk about viral cooking!) I adapted it a bit for making it little more nutritious.
Ok without further ado, here is the recipe verbatim from a friend who gave it to me from some baking cookbook of hers (talk about viral cooking!) I adapted it a bit for making it little more nutritious.
Basic Information
Prep Time: 1 to 2 hours
Cook Time: 1 to 2 hours
Yield: Makes around 8 muffins
Ingredients
- 1-1/2 cups whole wheat flour
- 1-1/2 cups all-purpose flour
- 2 tbsp warm water
- 1 tsp salt
- 1 tablespoon demerara sugar ( or use plain granulated sugar)
- 3/4 cup fat free/low fat buttermilk
- 1-1/2 tsp active dry yeast
Method
1
Dissolve the yeast in water and let sit until frothy. Then stir in buttermilk, sugar, salt.
2
Add in the flour slowly until it becomes soft and pliable.
3
Turn it out on a lightly floured surface and knead until smooth and springy.
4
Shape it into a ball and place it in a glass bowl.
5
Cover and set aside until doubled - about an hour or so
6
Punch it down and turn it out on a lightly floured surface. Using a rolling pin, roll it out to about 1.2 inch thick.
7
Using a biggest biscuit cutter that you can find(!!), cut out about eight rounds. (I had only small ones :( )
8
Roll out the remaining scraps and cut them out again. Sprinkle a baking tray with stone ground cornmeal (its traditional - but in case you cant find it - grease it lightly with butter/vegetable oil).
9
Cover loosely with a towel and let it rest for another 40-50 minutes until puffy. (At this stage it pays not to have your husband lurking around and troubling you to put it in the oven - I was forced to in only 10 minutes - otherwise you would have seen a better looking muffin!!)
10
Bake for about 20 minutes in an 400F oven. Turn them over halfway. Cool them on a rack - slice them in half. Enjoy them as they are, toasted, with Jam, with butter or with a filling. They are delicious anyways.
This tray of English Muffins find their way to A.W.E.D with its theme English hosted by dear Simran
If you haven't made one yet - you still have a week to go - hurry up and try your hands at English food. Believe me its worth the experience :)
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19 Responses to “English Muffins”
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As delicious as these are, as an english person I reffer to these as ‘Breakfast mussins’. I havent tasted anything like this in england though.
I make muffins with a batter on a griddle- considerably trickier, but fun and the muffins are entirely different. I write merely to correct one of your respondents above- yeast most emphatically does NOT need sugar to “froth”- muffins are in fact the only bread that I ever use sugar in.
In Andalucia, in Spain we call this ”english” muffins ”mollete” And I think it’s practically the same!
Lovely muffins, they look delicious. I have one minor suggestion (correction), for your article. Adieu means “goodbye,” I’m quite sure you meant “ado,” as in “much ado about nothing” or “without further ado…” I do hate to see a perfectly good article buggered up by one small, seemingly insignificant mismatched word.
All the best.
Yes I did mean “ado”. I think the spell check must have corrected it by mistake. Thanks for the pointer – have corrected the same.
I bet you can use 2 cups of whole wheat pastry flour and 1/2 cups of each oat and wheat bran- I’ll try this later. I’m prone to eating anything nutritious, wholesome, and low in calories, as long as it doesn’t contain too much salt or sugar. If mine turn out crappy, they’d still fit the bill.
The recipe says dissolve yeast in water. It does not say water in the ingredient list. Yeast also needs a little sugar to go frothy. I tried 3/4 cup of warm water with 1 tsp white sugar to get the yeast started. If you don’t add this much liquid, the dough is extremely dry. Please have a look at this recipe and update with correct liquid amounts please.
Yes I seemed to have missed out on mentioning the water. I apologize for overlooking it. Have updated the recipe. I will surely try this one out again and update the recipe if required. Thanks for your patience.–DK
I am really going to have to try to make these in the coming days and add as part of my “Made from Recipe” category. Your instructions are clear and precise and the English Muffins look terrific and delicious!
This is a wonderful blog, keep up the great work!
hi, great blog yaar!! trying all ur baking receipes. i tried english muffins, got them hard first time, mistake was i used instant yeast. 2nd time got them soft but the prob when i cut them open the inside looks as if its still uncooked. where am i going wrong????? not able to find out. any suggestions plsssssssssssss
Dear Priya, from what I can think of, its not the yeast that’s the problem per se. If you used rapid yeast, simply add them straight into the flour mixture (no need for proofing) but make sure to use lukewarm liquid to make the dough. Did you let it rise well? May be you baked for long the first time? Oven differ from one to another – try baking at a lower temperature and check. I think second time you probably took it out earlier. Simply reduce the oven temp from 400 to say 350 or so and bake for a little longer – or else keep at 400F but bake for less than 20 minutes. Its all trial and error as far as Oven’s go! Hope this helps:)
WOW… As much as I love to cook, I have never considered making my own english muffins but the idea is very interesting. Are they as easy to make as you make it appear?
They indeed are – however hard they are to believe
Let them huff and puff and use a big biscuit cutter and yours will give the store bought ones – run of the money 
Dahling,we think alike,I was about to make these.Looks wholesome and perfect.
Impressive! They look nice and airy..
These are muffins? i didnt know…
Ohh they came out perfect dear…
wowwww thats amazing!!
I just love the way you put your recipes!!
These muffins are looking lovely!!
the English call these muffins? ooh i had no clue!
Muffins look great with the butter! Love the color of the muffins.
You are such a delightful “cook”. They are just awesome and like I might have said million times before, I am going to try this one too!! Thanks a ton!
gorgeous muffins, I too love english mufins a lot. I never thought its so simple to make..got to try these.
Muffins looks yummmmmm… How do you even think of baking all these things at home? I’ve never thought that bagels & english muffins can be made at home. You keep surprising me, so I’m going to just start thinking that everything can be made at home. Hope you are having a good weekend.