english muffins

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if charlie had his way, he would eat eggs and english muffins for breakfast every day. yes, he’ll eat pancakes, especially s’more pancakes , ^[4]or waffles if eggs are not offered, but an egg sandwich on an english muffin is his favorite breakfast these days. because we eat so many muffins each week, i knew it was time to make them from scratch.

with the exception of an egg mc muffin, i have always been team bagel over team english muffin. blueberry bagels ^[5] are seriously one of my favorite foods. not really on the weight watcher’s plan, but oh so worth a splurge every now and then. until trying them homemade, i could easily pass up an english muffin. now i know how delicious they can be. even charlie, who is always skeptical when it comes to my homemade versions of his favorites, admitted they are so much better than he is used to eating.

homemade english muffins have all the qualities you want in an english muffin. delicious taste, an ultra crispy crust, and let’s not forget those nooks and crannies to soak up all the melted butter. the major difference…homemade english muffins are soft and moist on the inside even when toasted.

better than that, english muffins are so easy to make at home. all you need are a few pantry staples and a griddle.

Print Recipe ^[6]

Yield: 16 muffins

english muffins

Prep Time: 30 minutes (plus rise time)

Cook Time: 30 minutes

Total Time: 2 1/2 – 3 hours including rise time

Ingredients:

• 1 1/2 cups warm milk
• 3 Tbsp butter,very soft at room temperature
• 1 Tbsp sugar
• 1 1/2 tsp salt
• 3 1/2 cups flour
• 2 tsp instant yeast ^[7]
• 1/2 cup cornmeal (for dusting)

   

Directions:

• combine all of the ingredients except the cornmeal in the bowl of a stand mixer (or you can mix by hand) – mix well until the dough is smooth and pulls away from the sides of the bowl – dough will be sticky
• cover and let rise until doubled in bulk (about 1 1/2 hours)
• on a well floured board, punch down the dough, and press dough to about 1/4 inch thick, cut using a 3 – 3 1/2 inch round cutter
• place rounds on a baking sheet covered in the corn meal – spacing them 1 inch apart
• cover and let rest 30 minutes
• heat a griddle over medium-low heat
• place muffins on griddle, and cook 10 minutes, then flip and cook another 5 minutes
• cool english muffins on racks
• split with a fork before toasting

 

to get the characteristic nooks and crannies, never slice with a knife – english muffins need to be split with a fork.

if you’ve read the blog more than once or twice, then you already know how i feel about food made from scratch. it is almost 100% of the time better than anything from a store. this recipe is that times 100. homemade english muffins are not even in the same category as those from a package.

for this weight watcher, these english muffins are maybe too good, because i find myself wanting to eat one every day.

enjoy!