I am an English Muffin hoarder. Isn’t that crazy? I don’t know how it happens but at any given time there are at least 3 packages of English Muffins in my freezer. Sometimes when I look there are up to 5 packages of English Muffins in my freezer. I think it can only be because I refuse to pay the regular price of $4.29 per pack so when my store has a buy one get one free sale I always buy them. Sometimes they even have a buy one get two free sale! We often eat English Muffins for breakfast so it’s a hard deal to pass up.
One of my goals for this year was to make homemade English muffins. They looked easy enough and I figured if I made my own I wouldn’t have to hoard them anymore and that means I could have some of the room back from my freezer. I’ve made the English Muffin bread before and I really liked it so I knew I’d like the homemade muffins as well.
Making these muffins wasn’t like making other yeast breads. The dough is really sticky and hard to handle because the amount of liquid in the dough. Another change from making other breads in that these muffins aren’t baked. Can you believe that? They are actually cooked on the stove top. I was very skeptical of this because I didn’t see how the muffins would rise but they did.
A skillet or griddle is sprinkled with cornmeal and then the English muffins are placed in the pan. They are cooked at low heat for 10-15 minutes per side. The muffins get their traditional golden brown exterior and the inside is filled with the classic nooks and crannies. They are totally awesome! My husband and I really enjoyed the muffins and I’ll definitely be making them in the future.
This recipe makes 16 muffins which is a lot for 2 people to eat. We found that they stayed fresh for about 4 days. I ended up wrapping the extras in plastic wrap and then placing them in a freezer bag. I froze them and they have been just fine to defrost on the counter and enjoy.
- 1¾ c. milk
- 3 T. butter, softened
- 2 t. salt
- 1 T. sugar
- 1 egg, lightly beaten
- 4½ c. flour
- 2 T. semolina or cornmeal
- Combine all of the ingredients except the semolina or cornmeal in a large bowl. Mix until a wet dough forms.
- Place the dough in the bowl of a stand mixer and using the flat paddle, beat the dough for 5 minutes.
- Scrape the sticky dough into a ball and place in a bowl. Cover with a towel and allow to rise for 2 hours.
- Prepare a griddle or skillet for cooking. Sprinkle the pan with cornmeal or semolina.
- Gently press down the dough and divide it into 16 pieces. Shape each piece into a 3 inch round disc.
- Place the dough discs onto the cold griddle or cold skillet. Cover and let them rise for 20 minutes.
- Turn the heat to low and cook the English muffins for 10-15 minutes per side or until the bottoms are golden brown and the interior is cooked through. The inside of the muffins should cook to at least 175 degrees.
- Remove the muffins from the griddle or skillet and let them cool before serving.
- Cut the English Muffins with a fork instead of a knife to see more nooks and crannies.