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English Muffins

by Chef Megan Joy on February 20, 2013

Have you ever considered the idea of making your own english muffins? I have to admit, I’d never even thought about it until I saw a recipe in my Breakfasts & Brunches cookbook by The Culinary Institute of America.

Sometimes I forget about english muffins. Then during a stroll down the bread aisle, I will remember how good they taste, toasted and spread with butter and jam. When split open with a fork, their interior is deep and craggy, and delightfully spongy.

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Let’s not overlook what made them famous either. Eggs Benedict. Imagine this classic breakfast indulgence with a homemade english muffin. Just throwing that out there, in case it’s a sleepy weekend day…

English muffin dough is just like any other soft yeast dough, except it is a bit more sticky, so don’t think you messed up the recipe. Just make sure to lightly flour your hands and work surface when handling the dough.

Cheers to breakfast!

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How to make this high altitude adjusted recipe:
English Muffins
Adapted from Breakfasts & Brunches by The Culinary Institude of America

5.0 from 1 reviews
English Muffins
Recipe type: High Altitude Baking
 
Ingredients
  • 1⅛ teaspoons dry yeast
  • 1 cup warm water (110-115 F)
  • 2 cups all-purpose flour
  • 1 tablespoon soft butter
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ cup cornmeal, or as needed
  • Oil, as needed
Instructions
  1. Place the yeast and water in a bowl and stir to dissolve.
  2. Let the yeast proof until foamy, about 5 minutes.
  3. Add the flour, butter, sugar, and salt and mix until well-blended.
  4. Continue kneading the dough until smooth, about 5 minutes.
  5. Shape the dough in a ball and place it in a lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 20-30 minutes.
  6. Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface.
  7. Divide the dough into 12 equal pieces. Shape into rounds and place on a sheet pan that has been heavily dusted with cornmeal.
  8. Turn each muffin over to coat both sides with cornmeal.
  9. Let the muffins rest for 5-10 minutes. They will continue to rise during this time.
  10. Preheat a griddle or skillet over medium heat and brush lightly with oil.
  11. Cook the english muffins until lightly brown on the bottom, about 5 minutes.
  12. Turn the muffins over and cook until golden brown, another 5 minutes.
  13. Split the english muffins by pulling them apart with a fork. Toast just before serving.
  14. muffins.

Note: This recipe was adjusted for high altitude baking. To make at sea level, increase the yeast to 1 1/2 teaspoons. The dough will take longer to rise; the first rise will take about 1-2 hours, or until doubled. After shaping, the muffins will need about 30 minutes to double in size, again, before cooking.

{ 1 comment… read it below or add one }

Margaret Dehmer October 21, 2013 at 5:11 pm

These English muffins were so easy to make. I live at 9000 ft and only needed to add a little extra flour to make the dough manageable. My husband and I were so bummed when Thomas’s English Muffins stopped making the sandwich size muffins that we liked for burgers. Now we can make our own. I used the recipe and made 6 large muffins. Thanks Megan.

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