Easy English muffin recipe!

Here's another first for me and something else I didn't expect to be making myself at home: English muffins!  I can hardly believe I made these and how incredibly easy it was!  I'd already hit the jackpot recently with the easy bagel recipe but, believe it or not, these English muffins could well be even easier and just as good.  I'm floating on cloud nine in the kitchen lately.

English muffins are actually one of my favorite things.  Whether slathered with almond or peanut butter, or in breakfast sandwich form, they feature heavily in my breakfast routine.  I really never felt the urge to make them given how complicated and mysterious the process seemed - from the yeast dough to shaping them into tart rings and then cooking over a griddle rather than baking in the oven.  I was satisfied with the English muffin bread recipe I learned a couple years ago.

So what changed?  Well, I was watching Gesine Bullock-Prado's show (which is really terrific), Baked in Vermont, and she said making English muffins was as simple as making pancakes!  She said she wasn't kidding, and let me tell you...she really wasn't kidding!  

I was a little skeptical that it might be too good to be true but there was little risk to trying so I decided to make a half batch of 4.  I literally stirred the dough together right before I left to pick up my son from school and the dough was ready when I got home.  Using instant yeast, it only takes a half-hour rise before the dough is ready to be cooked over a griddle!

I did not use tart rings to cook these English muffins.  I simply shaped them with wet hands into a rough round; I don't know about you but the English muffins I buy are never perfectly round and I'm more than fine with that.  The dough is sticky and is firm and thick enough to handle and to hold its shape.  I cooked the first side for about 10-12 minutes under medium-low heat, then flipped it and let the other side cook for the same amount of time.  It was truly minimal work and I was shocked!

I was amazed to see English muffins in my kitchen in such a short time and almost equally surprised when I sliced it open for breakfast the next day and saw nooks & crannies accounted for!  I used an equal mix of all-purpose flour and white whole wheat flour.  Since these are made via a quick rise, I thought they would be quite bland but I think the whole wheat flour added a great nutty flavor to them that I always enjoy.  They were really terrific - just toasted and slathered with butter and whatnot.

Equally, they made excellent bacon, egg, and cheese sandwiches!  My son actually said these English muffins are better than the regular ones that I buy.  That is a serious testimonial.  I just couldn't believe I made breakfast sandwiches using homemade English muffins.  It took me a few days to get over the wonder of that...


Here's the rundown on making these English muffins.  It's going to be quick because it's just that easy! 

The dough, as as shown in all its wet and sticky glory, is simply stirred together in a bowl.  The amount above is for half the recipe, making 4 English muffins.  As I mentioned, I used half all-purpose flour and half white whole wheat flour.  It just takes half an hour for a quick rise and the dough should be able doubled in size and ready to be cooked over a griddle (since English muffins are not baked).

Heat a griddle or large non-stick skillet over medium-low flame.  I'd read reviews where many people said their English muffins were getting too dark too fast over a medium flame so I kept mine closer to the medium-low to low end just to be safe.  You don't want the outside to get too dark or to burn before the inside has had time to cooked thoroughly.  Spray the griddle well with cooking spray.  

Use a 1/2-cup measuring cup to scoop out the dough.  If you have 4-inch tart rings or English muffin rings, you'd spray the inside with cooking spray and set it on the griddle, placing the dough within.  If you're free-forming them like I am, just roughly shape the dough into a circle with wet hands and set it on the griddle to cook.

I was a little nervous and didn't make enough room to fit all 4 of my English muffins on the griddle.  I flipped these 3 after about 10 minutes.  Then I cooked the second side (adding that last English muffin) for another 10-12 minutes.  I wanted to make sure they were cooked through.

They sure looked like English muffins...and they truly are!  

They had the requisite nooks and crannies, and they were delicious toasted.  I really like the nutty taste of the whole wheat. 

Make a full batch and save a few to make breakfast sandwiches!  This recipe makes fairly sizable English muffins, about 4 inches round so it's a great size for hearty weekend breakfast sandwiches.  I'm also thinking some smoked salmon eggs "Benedict" are in order.

If, like me, you always thought making English muffins was too complicated and difficult, this recipe proves us wrong.  Hope you give it a try and see for yourself!


Recipe:

Easy English Muffin Recipe
From Gesine Bullock-Prado via Food Network

- For 8 (about 4-inch round) English Muffins - 

3 cups (360 grams) all-purpose flour (I substituted half with white whole wheat flour)
1 tablespoon instant yeast
1 cup water
1/2 cup whole milk
2 tablespoons unsalted butter, melted
1 tablespoon sugar
1 teaspoon salt

In a large bowl, whisk together the flour(s) and instant yeast.  

In a large measuring cup, combine the water and milk.  Warm the liquid to about 120-130 degrees (see yeast packet for directions; I used Red Star Instant yeast and the higher temperature reflects the yeast being mixed with dry ingredients).  Stir in the melted butter, sugar, and salt.  

Slowly add the liquid ingredients to the dry, stirring constantly with a wooden spoon.  Stir vigorously until mixture is smooth.  The dough will be loose and sticky.  Cover and let rest in a warm spot for 30 minutes, or until doubled in volume.

Heat a griddle or large non-stick skillet over medium-low to low flame (to avoid over browning before the inside has a chance to cook thoroughly).  Spray generously with cooking spray.  If you having and are using 4-inch tart rings, spray the inside of each with cooking spray and set on top of the griddle.  

Spray a 1/2 cup measuring cup with cooking spray.  Use it to scoop up the batter.  Set batter inside the tart rings and using wet fingers, spread the dough out to the edges of the ring.  If not using tart rings, scoop batter, then quickly shape into a round with wet hands before placing onto the griddle.

Cook the first side for 10 minutes.  Flip over and cook the second side for another 10-12 minutes.  (To avoid the tops from browning too much, remove the English muffins after the first 10 minutes, wipe down the griddle and respray it with cooking spray, then cook the second side).