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Don’t worry! You can start these the night before and come out looking like a hero. Perfect for eggs benedict, breakfast sandwiches or just with delicious butter and jam.
It’s homemade breads like these that make me feel like a true Hobbit. Nice crispy bread and some simple ingredients. Nothing better!
The muffins have really do split in half with your hands, no knife needed! Lots of lovely nooks and crannies.
Muffins taste best when toasted. They can be frozen to store for months, I recommend splitting them in half before freezing, for convenience.
English Muffins
Servings: 15 muffins
Ingredients
- 1 ½ cup lukewarm milk
- 2 tbsp sugar
- 2 ¼ tsp instant yeast
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tbsp butter softened
- 1 egg
- 1 tsp salt
- Cornmeal for dusting
- Non stick oil spray
Instructions
- Combine all ingredients in a mixer using the dough hook. Beat for 4 – 6 minutes on medium until dough comes together. Dough should be smooth.
- Grease a large container and place the dough ball in it. Cover with a top or plastic wrap and let rise for an hour or overnight. Should double in size.
- Cover a baking sheet with parchment paper and cover with cornmeal.
- If the dough was in the refrigerator overnight, let it come to room temperature. Punch dough down and split into 15 balls, place on the cornmeal covered sheet and gently flatten the tops. Each muffin should be about 3” wide and 1 ¼” tall. Cover the muffins for 20 minutes to let them puff up a bit.
- Spray griddle with oil and sprinkle with cornmeal. Place muffins on griddle cooking at low heat 8 – 14 minutes each side until golden brown and fully cooked on the inside, internal temperature should be around 200 degrees F.
- Let muffins cool before eating, split and toast when ready to use!
- Store in a container for a few days or freeze them.
