United Kingdom English Muffins
Despite their name, English muffins were reportedly—somewhat ambiguously—invented by Samuel Bath Thomas, a British immigrant living in the United States at the end of the 19th century. The name differentiates these muffins from the thick muffins and buns that are more common in American cuisine. The crenulated peaks of a split English muffin are particularly iconic, and perfect for holding melted butter when toasted. These muffins are highly versatile, though they are typically consumed with breakfast.
Recipe Servings: 18
Prep Time
15 minutes
+ 1 hour 40 minutes resting
+ 1 hour 40 minutes resting
Cook Time
20 minutes
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1¾ (420 ml) cups lukewarm milk
- 2 tsp (10 ml) instant yeast
- 2 Tbsp (25 g) sugar
- 3 Tbsp (45 g) butter, room temperature
- 4½ cups (560 g) all-purpose flour
- 1½ tsp (7.5 ml) salt
- 1 large egg, lightly beaten
- Cornmeal, as needed for dusting
Directions
- Combine warm milk, sugar, and yeast in a small bowl and set aside for about 10 minutes, or until bubbles form on surface.
- Combine butter, flour, and salt in a large bowl.
- Pour in milk mixture and beaten egg.
- Knead dough to thoroughly combine; it will be wet and sticky.
- Cover bowl with a damp towel and set dough aside to rise for about 60 minutes.
- Punch down dough and move from bowl to a flat working surface dusted with flour.
- Roll dough until it is about ½-inch (2-cm) thick.
- Use a round mold or cup to cut out muffins, about 18.
- Set rounds on a piece of parchment paper sprinkled with cornmeal.
- Dust tops of muffins with cornmeal and set aside to rest for 30 minutes.
- Grease a griddle and place on the stovetop over medium heat.
- Arrange English muffins on griddle and cook for about 10 minutes on each side.
- Remove muffins from griddle and let cool before slicing and toasting.
- Serve with butter or jam, if desired.
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