Homemade English Muffins

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homemade english muffins

Unlike store-bought English muffins, bland and tasteless bread rounds that must be toasted and buttered in order to taste even remotely decent, these homemade English muffins have an incredible flavor, so good in fact that they need no toasting, and I implore you to try one with just a little sweet butter, and nothing else that might mask their wonderful flavor.

Homemade English Muffins
 
Prep/Rest
Cook time
Total time
 
Author:
Recipe type: Bread
Yield: 24 English Muffins
New quantity:
Ingredients
  • 1½ cups warm reduced-fat milk
  • 2 tablespoons melted unsalted butter
  • 1 large egg, beaten
  • 1½ cups whole-wheat flour
  • 1½ cups plus 2 tablespoons all-purpose flour, plus 2 tablespoons more for flouring the work surface
  • 3 tablespoons vital wheat gluten
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 package rapid rise yeast
  • 2 tablespoons cornmeal for pan
Instructions
  1. In the pan of an electric bread machine, add the milk, butter, egg, whole wheat flour, all purpose flour, vital wheat gluten, sugar, salt and yeast. Start the dough cycle. Check on the dough after 5 minutes to see if you need to add a little water or a little flour. Dough should form into a smooth, elastic ball and move freely in the bread machine pan.
  2. Ten minutes before dough should be done, turn oven on to 100 degrees F. Line two baking sheets with wax paper and sprinkle them with cornmeal. This will help prevent the muffins from sticking.
  3. When dough is ready, remove it from the bread machine onto a floured surface and punch it down. Roll to ½-inch thickness. Cut into 24 (3-inch) circles. Re-roll scraps to extract as many as you can. These are small English muffins - if you prefer yours larger (like the store-bought ones), use a 4-inch cutter. Place dough rounds on the prepared baking sheets. Cover with clean towels and place in the warm oven, to rise, for one hour.
  4. After an hour, muffins should be doubled in size and appear very puffy. Heat a double-burner griddle over medium heat, about 4 minutes. Lightly sprinkle the griddle with cornmeal (no need to grease). Cook the muffins about 5 minutes on each side, or until golden brown on both sides. Cool on a wire rack. Enjoy warm (they will be heavenly at this point). Store leftovers in the fridge for up to a week, or in the freezer. To serve leftovers, slice and toast.
Nutrition Per Serving
Serving size: 1 muffin; Calories: 78; Total Fat: 1.5g; Carbohydrates: 13g; Sugars: 1g; Sodium: 106mg; Fiber: 1g; Protein: 3g

 
Homemade English Muffins