Easy English Muffins
This is an easy English muffin recipe made with pantry staples and simple methods. These muffins are chewy on the outside and soft, fluffy on the inside. They are perfect for simple jelly breads and amazing breakfast sandwiches. Start your day here!
Servings 12 English Muffins
Ingredients
- 1¼ cups water warm 110°F, it will feel warm on your wrist
- 1 Tablespoon sugar
- 1 teaspoon instant dry yeast Rapid Rise Yeast
- 2 Tablespoons oil canola, vegetable, olive, or avocado oil
- 2¾ cups flour plus some extra, about ½ cup
- 1 teaspoon salt
- 3 Tablespoons corn meal for dusting the muffins
Instructions
- Add the warm water to a medium-large bowl. Then, sprinkle the sugar over the surface of the water. Then, sprinkle the yeast over the water. Set the bowl aside for 10 minutes to let the yeast activate and foam. (If it does not foam up or get cloudy, your yeast is likely dead. It could be that it's old or the water was too hot.)
- Add the oil, salt, and flour to the activated yeast and mix until the dough forms. The dough will be sticky and soft. Transfer it to a floured surface and knead the dough for 5 minutes, adding a little flour at a time until it's no longer sticky. (Most times, I will knead it in the large bowl, adding flour while kneading the dough inside the bowl.)
- Then cover the bowl with a loose towel and let the dough rise for 1 hour or until it doubles in size.
- Once the dough has doubled, form it into muffins. Transfer it onto a floured surface and split the dough into 10-12 dough balls. Split the dough in half and half again using a spatula. Then, make three dough balls by 'strangling' the dough between your thumb and pointer finger. Roll them into a ball in your palm.
- Line a large rimmed baking sheet with parchment paper and sprinkle the cornmeal on the paper. Then place the dough balls evenly on the cornmeal. Flatten the dough until they are 3/4 inch thick. Then spray them lightly with cooking oil and sprinkle them with more cornmeal on top. Again, cover them with a loose towel and let them rise for about 20 minutes.
- Dry fry the muffins. Using a large griddle or cast-iron skillet on medium-to-low heat, spray it with cooking oil, then place muffins 1/2 inch apart. Then cover the pan and cook the muffins for 7-9 minutes until they are a deep golden brown. Check halfway through the 9 minutes so the bottom doesn't burn. If the muffins are cooking too quickly, reduce the heat.
- Flip the muffins, cover, and cook the muffins for 4-5 minutes. (Depending on the size of your pan and whether you have 10 or 12 muffins, you might have to do two or three batches. Lightly clean out the pan with a paper towel between batches.)* To check for doneness, insert a digital thermometer into the side of a muffin. A done muffin will be 200°F.Finally, cool the English muffins on a wire rack for 10-15 minutes. Then slice and enjoy!
Notes
Tasty breakfast ingredients for English muffins:
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- Eggs: Fried, Scrambled (try with a little cottage cheese), Dippy Eggs, Poached Eggs
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- Sausage Patties
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- Bacons Slices
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- Cheese Slices
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- Avocado
- Butter
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- For a little sweetness- Jelly: Strawberry, Grape, Peach
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- For some heat- Franks Red Hot hot sauce