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Easy English Muffins

4

214 min

Easy English Muffins

Easy English Muffins Photo 1

Time

214 min

Serving

6 persons

Calories

256

Rating

4.00★ (39)

Cuisine

Author: Victoria Buriak
This English muffin was inspired by one served at the Model Bakery, in Napa, CA. Theirs are fried in clarified butter. I didn't actually use their recipe, since I wanted to experiment with a simpler, faster method; but if it makes you feel any better, I did cook them in clarified butter.

Ingredients

  • ½ teaspoons active dry yeast: 1 piece (divided)
  • all-purpose flour: 2 cups (divided, plus more for rolling)
  • warm water: 0.75 cup (divided)
  • vegetable oil: 2 tsp
  • kosher salt: 1 tsp
  • egg white: 1 piece
  • cornmeal: 2 Tbsp (or as needed)
  • clarified butter (ghee): 0.25 cup

Metric Conversion

Stages of cooking

Easy English Muffins Photo 21
Easy English Muffins Photo 32
Easy English Muffins Photo 43
Easy English Muffins Photo 5 4
  1. Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
    Easy English Muffins Photo 2
  2. Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
    Easy English Muffins Photo 3
  3. Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
    Easy English Muffins Photo 4
  4. Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.
    Easy English Muffins Photo 5

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