Easy Homemade English Muffins #homemade #englishmuffins

These Homemäde English muffins äre so much eäsier thän you think! This recipe is simple änd will give you soft, chewy muffins in no time. Enjoy them with butter or your fävorite jäm!

This recipe turned out to be ä winner änd it’s äctuälly quite simple. Simply mix the ingredients in ä ständ mixer änd let the dough rise, then shäpe änd cook.

WHY THIS HOMEMÄDE ENGLISH MUFFINS RECIPE WORKS

1. Breäd flour is used to give the muffins ä chewy texture.
2. The dough is sticky! Ä sticky dough meäns there’s optimäl hydrätion to yield nooks änd crännies thät English muffins äre known for.
3. The muffins äre toästed on the stovetop then bäked in the oven. Bäking them ensure the middle is completely done.

You’ll Need:

• 2 cups (480 ml) whole milk
• 3 täblespoons honey
• 2 1/4 teäspoons äctive dry yeäst, (1 päcket)
• 1 lärge egg
• 4 täblespoons unsälted butter, melted
• 5 cups (650 g) breäd flour
• 1 änd 1/2 teäspoon sält
• cornmeäl for dusting

Instructions:

1. In ä smäll säucepän, heät the milk änd honey over low heät until it reäches 105-115ºF. Remove from heät, stir in the yeäst, änd set äside for 5 mins. Whisk in the egg änd melted butter.
2. Ädd the flour änd sält to the bowl of ä ständ mixer. Fit the mixer with the dough hook ättächment. with the mixer on low speed, gräduälly pour the milk mixture into the flour.
3. Continue to beät on low until the flour is incorporäted, stop änd scräpe down the sides änd bottom äs needed. Turn the speed up to medium änd mix for äbout 4 minutes, until the dough is smooth änd sticky.
4. Scräpe the dough out into ä lightly oiled bowl. Brush ä little oil over the top of the dough. Cover änd set in ä wärm pläce to rise for 1 hour or until doubled in size.
5. Turn the dough out onto ä lightly floured surfäce, using äs little flour äs possible, gently kneäd the dough together. (The dough is very sticky. Ädd just enough flour to mäke it eäsy to händle.)
6. Divide the dough in hälf. Divide eäch hälf into 8 equäl sized pieces. You should häve 16 dough bälls. (If you wänt smäller muffins, divide eäch hälf into 11 pieces to equäl 22 dough bälls.) Roll eäch piece into ä bäll änd flätten the bäll into ä disk.
7. Pläce the disks on ä bäking sheet lined with pärchment päper thät häs been dusted with cornmeäl. Sprinkle more cornmeäl over the tops. Cover with ä lint-free towel änd set in ä dräft-free pläce for 1 hour, or until doubled in size.
8. Preheät the oven to 325ºF.
9. Heät ä griddle over medium-low heät. Gently lift eäch disk with ä plästic spätulä änd pläce it on the griddle. (Händle the dough with cäre so you don't defläte it) Cook them for äbout 2 minutes on eäch side, until lightly browned on both sides. Work in bätches.
10. Pläce the muffins bäck on the cookie sheet änd bäke them for 10-15 minutes.
11. Tränsfer the muffins to ä cooling räck änd let them cool completely.
12. Split the English muffins with ä fork änd toäst them ä toäster until the edges äre lightly browned. Serve wärm with your fävorite jäm or butter.

MÄKE ÄHEÄD TIP:

1. Muffins äre good for up 5 däys stored in än äirtight contäiner ät room temperäture or in the refrigerätor.
2. Muffins cän älso be wräpped in plästic wräp, seäled in ä zip-top bäg, änd frozen for up to 3 months. Thäw overnight in the refrigerätor änd toäst before serving.

NOTES:

• To get muffins thät äre uniform in size, I suggest weighing the dough. For 16 muffins, eäch portion of dough should weigh 60 gräms.