The English muffin is a staple in my house, yet they are often stale and full of additives. My husband is not much of a cook, but he is the breakfast connoisseur in our house. Honey if you are reading….you are welcome! One of his specialties is the “Egg McMuffin”, and I challenge anyone (including McDonalds) to beat his breakfast sandwich. I honestly couldn’t imagine them to be any better until we made homemade English muffins. On my quest to create the perfect English muffin, I discovered they are actually very easy to make. They freeze well and we use them for breakfast sandwiches, English muffin pizzas (Recipe link: Homemade English Muffin Margarita Pizzas), or just add butter and jam.
How to make homemade English muffins
Until recently, I had never made an English muffin and didn’t realize they are cooked on a skillet. To start, you will heat the milk, water, and sugar in a small sauce pot, until it reaches 110 degrees F. Allow to cool to “bath water temperature” to avoid killing the yeast. Add the yeast and allow the yeast to develop in the mixture for about 10 minutes. Mix the flour with the salt and add the yeast mixture to the flour along with the melted coconut oil. Knead on a floured surface for 6-7 minutes. The dough should be soft and elastic.
Form a sticky dough ball and allow to rise in a warm place. Once doubled in size, punch the dough ball and let the dough relax for a few minutes before rolling out onto a floured surface. Punch out English muffins using a cookie cutter or end of cup or can. The english muffins should be 1/2 inch thick. Place raw English muffins on a parchment lined paper and allow to rise for 10 minutes before cooking.
Heat a skillet over low/medium heat and cook each English muffin for approximately 5 minutes per side. You can use a cast iron or a non-stick skillet. Cut in half and spread tomato sauce over each English muffin half. Top with fresh mozzarella and broil for 30-60 seconds, until golden brown. Top with fresh basil and serve.
Homemade English Muffins
- 1 cup milk
- 1 cup water
- 2 tbsp sugar
- 1 package (.25oz.) active dry yeast
- 1/4 cup coconut oil
- 6 cups bread flour
- 1 tsp salt
- In a large bowl, mix the flour with the salt.
- In a small saucepan, warm the milk, water, and sugar. Cool to lukewarm (110 degrees F), whisk in the yeast, and let sit for 10 minutes. It is important the liquid is not too hot or too cold, or the yeast will not activate.
- Melt the coconut oil in the microwave. Let cool until warm, but not hot.
- Add the melted coconut oil and yeast mixture to the flour. Mix to combine and form a slightly sticky dough ball. Knead on a lightly floured surface for 6-7 minutes. Place in a large bowl greased with olive oil and cover in plastic wrap. Let rise in a warm place, until doubled in size.Tip: If a warm place is not accesible, turn on oven to 100 degrees and immediately turn off. Let the oven sit with the door open for a few minutes. Let the dough rise in the turned off oven with the door shut.
- Punch the dough and let it relax for 5 minutes. Roll or stretch out onto a lightly floured surface. Using a cup, can, or cookie cutter, cut muffins and transfer to a parchment ligned baking sheet. Let rise on baking sheet for 20 minutes.
- In a cast iron or non-stick skillet, heat each muffin on low to medium heat for approximatly 5 minutes per side.
- The coconut oil can be substituted for melted butter or vegetable oil.
- Bread flour can be substituted for all-purpose flour.
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