English muffins from scratch are easier than you think. Great with butter and jam for a quick and easy breakfast or use them for a relaxed weekend brunch of Eggs Benedict.
Man oh man am I sick of this hay fever! I think we’re almost up to three weeks of it now and I am so sick of being constantly unwell. I’m having trouble sleeping and I’m so tired and everything is just a little bit harder when you’re tired and grumpy. Apart from making dinner, I haven’t done any cooking or baking for two weeks. I had all these grand plans for blog posts and now I’m so far behind schedule. Sometimes life chucks a spanner in the works and you just have to deal with it. C’est la vie, right? Luckily for you, I made these babies before my life was ruined by hay fever. Maybe I’m being a bit dramatic. My life isn’t ruined and I think (touch wood) that the hay fever may slowly be finishing up it’s residence in my body. I just get a bit dramatic when I’m this tired! And pretend this sentence is some witty segue into homemade English muffins! Seriously though, these English muffins are actually suuuuuper easy. You just need a little bit of time for the yeast to do it’s thing, so I wouldn’t say they’re quick to make, but don’t confuse time with difficulty here. Increased time does not mean increased difficulty. If I’m honest, I’m still a little bit scared of yeast. My two attempts at hot cross buns earlier this year weren’t incredible, so I thought I was cursed, but I can safely say, I’m back on board the yeast train after making these muffins. I think because they don’t need to be super airy and light, you don’t need to be as scared of the yeast. They’re cooked on the stove in less than 10 minutes and have the perfect denseness that an English muffin should have. Enjoy it toasted with some butter and jam, or step it up a notch with some Eggs Benedict. You can also use them to make bacon and egg muffins or sausage and egg muffins. We’re going through a bacon and egg muffin faze in our house at the moment. Slathered with tomato sauce, there’s nothing better on a Saturday morning!
Homemade English Muffins
Prep Time: 1 hour 50 minutes
Cooking Time: 10 minutes
2¼ cups strong white/bread flour
1 (7g) sachet fast action dried yeast
½ tsp salt
1 tbsp caster sugar
15g butter, softened
1 egg, lightly beaten
¾ cup milk
Olive oil, for greasing
2 tbsp cornmeal or semolina, for dusting
- In a large bowl, combine flour, yeast, salt, caster sugar, softened butter, beaten egg and milk, using a wooden spoon to bring the ingredients together into a rough dough. Use your hands to knead a few times to bring together, then turn out onto a lightly floured surface and knead for about 10 minutes, until smooth and stretchy.
- Grease a large bowl with olive oil, and place dough into the bowl. Cover with cling film and set aside until dough has doubled in size, about 1 hour.
- Lightly flour your surface, then sprinkle 1 tbsp of cornmeal on top. Set dough on top, and use a rolling pin to roll out to a thickness of about 2-3cm. Use an 8.8cm round cookie cutter, to cut dough into muffins. Set muffins onto a large baking tray, re-rolling the scraps of dough as necessary. Sprinkle remaining cornmeal on top, cover the tray with cling film and set aside for 30 minutes.
- Heat a large frying pan or hot plate over low heat and add muffins (you may need to do the muffins in two batches). Cook muffins for 5 minutes, until the bottom has browned and sides are starting to firm up. Flip muffins over and cook for another 5 minutes, until browned and sides are firm to touch. Remove from heat. Allow to cool for 10-15 minutes, before halving, toasting and serving. Alternatively, allow to cool completely, then freeze in ziploc bags.
Recipe adapted from BBC.