Move Over, Thomas! Here’s How You Can Make Homemade English Muffins.

April 22, 2015 | By | Comments (4)

If you love to bake bread but haven’t tried English muffins yet, you’re going to be amazed at how easy and delicious homemade muffins really are. And if it’s your desire to be a bread baker, English muffins are a great way to get your hands in the dough.

Start your muffins the day before by making a simple mixture of flour, water, and yeast, and then letting it sit overnight. This pasty mix (known as a poolish) adds an amazing amount of flavor to the muffins.

Use room temperature water (about 65 to 70 degrees) to get the yeast active (that is, wake up and get busy making gas). Using water that’s too cold will inhibit the yeast’s activity, and water that’s too warm will make the yeast too active, resulting in a shorter life span and less rise.

Unless you’ve made English muffins before, you may be surprised to learn that the muffins are cooked twice. First they are toasted on each side in a dry pan until golden brown, and then they go into the oven to finish baking. The hot pan sets the outsides of the muffins and adds to the crispy texture.

After baking, for optimal flavor and texture, cool muffins completely, cut in half, and pop them in the toaster until browned and crisp. Enjoy with butter and marmalade.

english muffins

Credit: Howard Shooter

English Muffins

Poolish:
6.25 ounces bread flour (about 1 1/3 cups)
3/4 cup room temperature water (65-70˚)
1/4 teaspoon instant dry yeast

Muffins:
1 1/2 cups warm water (100-110˚)
2 tablespoons butter, melted
21.4 ounces bread flour (about 4 1/2 cups)
1 tablespoon instant dry yeast
1 tablespoon brown sugar
1 1/2 teaspoons salt
Cooking spray

1. To prepare the poolish, weigh or lightly spoon 1 1/3 cups flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup water, and 1/4 teaspoon yeast in a medium bowl, stirring until almost smooth (mixture will look a little lumpy). Cover and let stand at room temperature 12 hours or up to 24 hours.

2. To prepare muffins, place poolish, 1 1/2 cups water, and butter into the bowl of a stand mixer; beat on low speed with dough hook until well combined.

3. Weigh or lightly spoon 4 1/2 cups flour into dry measuring cups; level with a knife. Add flour, 1 tablespoon yeast, sugar, and salt; beat with dough hook at low speed 3 minutes, scraping down bowl after 2 minutes. Increase speed to medium, and beat 2 minutes or until dough is smooth and elastic (dough will be sticky). Scrape dough into a large bowl coated with cooking spray. Cover and let rise in a warm place (85˚), free from drafts, 1 hour or until doubled in size.

4. Preheat oven to 475˚.

5. Scrape dough from bowl onto a lightly floured surface; fold in thirds, like a letter. Cover and let rest 15 minutes. Gently roll dough on a lightly floured surface to a 16 x 12-inch rectangle (do not deflate dough). Using a pizza wheel or sharp knife, cut dough into fourths, then cut each fourth into 4 muffins. As the dough and muffins are cut, separate them a little so the cut sides do not stick together. Cover and let rest 15 minutes.

6. Heat a large nonstick skillet or griddle over medium heat. Cook muffins 1 minute on each side or until lightly browned. Place browned muffins on baking sheets covered with parchment paper. Bake muffins at 475˚ for 8 minutes or until done (internal temperature should be 210˚). Remove from pan, and cool completely on a wire rack. To serve, cut muffins in half and toast to desired degree of doneness.

SERVES 16 (serving size: 1 muffin)

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COMMENTS

  1. Darrell

    Looking up the nutrition info of the ingredients on the web and adding them together, I come up with:

    Calories Carbs Sugar Protein Fat Sat Fat
    1 muffin 179 33g 2g 6g 2g 1g

    May 9, 2015 at 4:29 pm
  2. Barb

    I am also looking for the nutrition info, please……

    April 28, 2015 at 5:02 pm
  3. Karen Dunn

    I agree, Kim! Where is the nutritional information?

    April 27, 2015 at 4:51 pm
  4. kim

    Can you provide the nutrition information? That’s one of the reasons I like CL so much. It helps with planning.

    April 26, 2015 at 10:26 am

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