Makes: 10 English Muffins
There’s nothing like a weekend breakfast of a toasted English Muffin sandwich with your favourite fillings. Or simply just toasted with a bit of butter or jam!
Did you know that English muffins aren’t a baked bread? They’re pan-fried just like flatbread and that’s what gives them their distinct texture on the outside with a fluffy inside.
This is the Easiest English Muffins recipe you’ll find and you won’t want to go back to the store bought ones ever again! Make a large batch and freeze most of them for more convenient weekend brunches.
- 1 1/4 cups warm water
- 1 tbsp caster sugar
- 1 tsp active dry yeast
- 2 tbsp melted unsalted butter (Or any oil)
- 2 3/4 cup plain flour
- 1 tsp salt
- Cornmeal for dusting (Fine polenta)
- In the bowl of a stand mixer with your dough hook attachment, add the warm water, sugar and yeast and allow to foam for 10 minutes. Alternatively: If you don’t have a stand mixer you can just do this all by hand in a large bowl.
- Add in the butter, flour and salt and run the mixer on low for approximately 5 minutes (If doing this by hand just knead the dough on your lightly floured bench for 5 minutes and skip to bringing the dough into a ball). The dough will be very sticky but this is what you want! Lightly flour your bench and knead gently for 2 minutes, the dough should still be very sticky but not sticking to your bench and bring together into a smooth ball. Lightly grease a large bowl (I used cooking oil spray to grease the bowl) and place the dough into it. Get a tea towel and wet it with hot water so it’s damp and cover the bowl with it. Set the bowl aside in a warm place for an hour or until dough has doubled in size.
- Line 2 trays with some baking paper and sprinkle over some cornmeal over each one. Tip your dough out onto a lightly floured bench and knead it a couple times. Divide into 10 equal pieces. Shape each one by rolling it between the palm of your hand and the bench to create a smooth ball. If unsure click here for a video for a rough idea.
- Place them onto the prepared trays, press them into flattish rounds and sprinkle more cornmeal over the top. Cover them with tea towels and let them rise for 20 minutes.
- Heat a large frying pan over a low heat. Spray with some cooking oil. Cooking the muffins in batches, cover the fry pan and cook on the first side for approximately 8-9 minutes, until the muffin has puffed up and golden. Flip over and cook for 5 more minutes or until golden. Repeat until all muffins are cooked. Place on a cooling rack to cool completely. I know it’ll be hard to resist but do not try to eat them while they’re still warm as they need the residual heat to finish off cooking the inside. Enjoy toasted 🙂
If you liked this recipe why not try some Homemade Bread?