26 March 2015

English Muffins

English Muffins / www.delightfulrepast.com

Recipes for what we outside the UK call English muffins appeared in print as early as 1747, called simply muffins. One such recipe was in English cookery writer Hannah Glasse's The Art of Cookery

What they in the UK at one time called American muffins have become so popular in the UK that they are merely called muffins, leading to some confusion. So much so that some British cookery writers and UK brands have taken to using the term English muffin. 

Some people bake English muffins in the oven, others on a griddle. Some use crumpet/English muffin rings, others do not. Some make a dough and roll it out and cut it like biscuits, others a looser dough, bordering on a batter. My method calls for patting pieces of soft dough into 3.5-inch rounds and placing the rounds in rings. 

Why do I use the rings? Call me fussy, but I like the whole batch of whatever I'm making to look as identical as possible. Dividing the dough equally and using the rings makes that happen. And the rings make the dough rise higher, rather than spreading. 

To make 12 muffins, double all recipe ingredients except the yeast. If you'd like to make 6 one day and 6 another day, double the recipe, divide the dough and refrigerate half. When ready to cook the second half of the dough, bring it to room temperature, about 2 hours, then proceed as before.

I know I probably post (and eat!) too much bread, but I can't help myself! If you like this post, please share it on Google+, Facebook, Pinterest, Twitter and any other social media you're on. And do leave a comment below; I love hearing from you!


Homemade English Muffins / www.delightfulrepast.com

English Muffins 

(Makes 6) 

1 3/4 dip-and-sweep cups (8.75 ounces/248 grams) unbleached all-purpose flour, divided
1 3/4 teaspoons sugar
2 teaspoons instant (rapid rise) yeast
3/4 teaspoon salt
3/4 cup (6 fluid ounces/177 ml) milk
1 1/2 tablespoons (0.75 ounce/21 grams) unsalted butter
3 tablespoons cornmeal for dusting

1 tablespoon (0.5 ounce/14 grams) unsalted butter, melted and slightly cooled, for greasing rings and pan   

1 In 2-quart bowl, whisk together 1 cup flour, sugar, yeast and salt. 

2 Heat milk and butter to 120 to 130 degrees. Stir gradually into flour mixture, making a smooth batter. Beat for 3 minutes. Gradually beat in remaining 3/4 cup flour to form a soft, slightly sticky dough. Sprinkle very lightly with flour and knead gently, right in the bowl, for a minute. Cover and let rise until doubled, about 1 to 1 1/2 hours. 

3 Brush with the melted butter six 3.5-inch / 9-cm crumpet rings and (very lightly) the griddle (I use an All-Clad nonstick griddle). 

4 With greased hands, shape dough into an even log and divide into 6 equal portions (about 2.75 ounces or 78 grams). Shape into smooth balls and pat into 3.5-inch rounds. Roll in cornmeal to coat evenly. 

Note: If you like to be quite precise, as I usually do, weigh the finished dough and divide by 6. 

4 Place cornmeal-coated rounds inside rings and press dough to fit rings. Spray a rimless baking sheet with cooking spray, and place upside down over rings. Let rise about 15 to 30 minutes, until puffed and risen nearly to top of rings. Don't let them overproof. 

Note: You can make these without the rings, but the muffins will have a more irregular appearance. Buy the rings; they don't cost much.

5 Set the muffin-filled griddle over very low heat and cook the muffins slowly for about 10 minutes until browned. With tongs, remove the rings. Turn the muffins carefully and cook slowly for about 10 minutes until second side is browned and muffins are cooked through. An instant-read thermometer inserted into the center of the muffin horizontally should register 200 degrees.


English Muffins / www.delightfulrepast.com

6 Cool on wire rack. Then split with a fork, toast and serve. Splitting with a fork, rather than cutting with a knife, will preserve the nooks and crannies, the unique texture of the English muffin.  

54 comments:

Anne said...

These look good. It's a wet miserable day so maybe I should rustle up a batch.
I read somewhere (but can't remember where) that you should toast a muffin on each side, then split it open, slip a pat of butter inside, close the muffin and leave the butter to melt before eating. Apparently using a knife to cut or spread the butter makes them heavy! Who knew it could be so complicated.

Jean | DelightfulRepast.com said...

Anne, I do hope you will rustle up a batch! I'll be posting my sourdough English muffins in a few weeks (*must* have a few non-bread posts!), so if you don't have a starter going, be sure to look up my How to Make Your Own Sourdough Starter post.

Amy at love made my home said...

Yep, definitely just "muffins" here! xx

Jean | DelightfulRepast.com said...

Amy, good to know!

Thomas "Sully" Sullivan said...

English muffins, American muffins – sure, sure, but have you ever tried Irish muffins? Here’s the recipe: take one lemon meringue pie, poor Saunders hot fudge over top (one jar), add 43 maraschino cherries, lather on half pound melted marshmallows, sweeten to taste with powdered sugar, top with quart of melted butter and sprig of parsley for health nuts. There. No need to thank me.

Jean | DelightfulRepast.com said...

Ha! Sully, you might have something there. Here you are eating like a crazy child and having all this boundless energy, and I eat so carefully and have a definite lack of energy much of the time!

The Angry Tea Room said...

I have never had a "homemade" English muffin and have never known anyone who made them. They look great! ~ Sharon M

Jean | DelightfulRepast.com said...

Sharon, thank you! And last week I posted my homemade crumpets.

ImSoVintage Laura Walker said...

I bet these are delicious. The one things I haven't found since having to got gluten free is a good gluten free english muffin. xo Laura

Jean | DelightfulRepast.com said...

Laura, I didn't know you've gone gluten-free! I have loads of gluten-free recipes listed on my Recipes index page, recipes I've developed because so many of my friends have gone GF.

My Garden Diaries said...

These look amazing!!! My goodness! I would love to try these!!! Happy weekend to you!! Nicole xo

Angie Schneider said...

Jean, these English muffins turned out just perfect. Well, I think you are rather professional than fussy. sometimes standard or precise is just important.

Maureen | Orgasmic Chef said...

I love English muffins and have thought about making them. I made crumpets recently so that's a start.

Your muffins look fantastic!

Tony Grant said...

Crumpets and now muffins. Well done Jean.These look delicious.

Sandi@ Rose Chintz Cottage said...

Jean, I enjoy an English muffin now and then but I've never had a home made one. Yours look fabulous! Thank you for sharing the recipe and joining me for tea. Enjoy your day.

Blessings,
Sandi

Jean | DelightfulRepast.com said...

Nicole, thank you! I hope you *will* try them.

Jean | DelightfulRepast.com said...

Thank you, Angie. And I prefer your choice of words to 'fussy'!

Jean | DelightfulRepast.com said...

Thanks, Maureen! I posted my crumpets last week. Love them!

Jean | DelightfulRepast.com said...

Thanks, Tony! I'm a breadaholic, what can I say?!

Jean | DelightfulRepast.com said...

Sandi, thanks. I love your online tea parties! So fun!

Vee said...

I have looked and looked for a good recipe for homemade English muffins...I have found it and with such excellent directions, too. Thank you! (Yes, I did pin.)

Jean | DelightfulRepast.com said...

Thank you, Vee! Much appreciated. I hope the muffins turn out well for you. In a couple weeks I'll be posting my sourdough English muffins; you might want to try those too.

Chatty Crone said...

Oh my goodness do those look wonderful - so much better than what you can buy!

Jean | DelightfulRepast.com said...

Thanks, "CC" (actually "S")! I had a lot of fun with them!

Kristi @ Inspiration Kitchen said...

OMGosh Jean - I had *no* idea you could make English Muffins at home - but I'm loving it, because I love these for breakfast!

Jean | DelightfulRepast.com said...

Kristi, yes, you can! I wish I only liked them for breakfast - I've been eating them throughout the day! :D

Brooks said...

Oh my, my, my. Your English muffins look sensational, Jean! I've been wanting to try making these, and when I do, I'll have a better understanding and appreciation of its history. Terrific post!

Jean | DelightfulRepast.com said...

Thanks, Brooks! Hope they turn out well for you. I'll be posting my sourdough English muffins on April 9, so go to my Sourdough Starter post and get ready (takes about 2 weeks)!

Swathi Iyer said...

Looks delicious, thanks for sharing with Hearth and soul blog hop, pinning tweeting and sharing in google plus.

Jean | DelightfulRepast.com said...

Swathi, thank you! Much appreciated.

Dori P said...

These look delicious! They're one of my faves. I just might try to make my own thanks to your recipe :)

kitty@ Kitty's Kozy Kitchen said...

Hi Jean,
I have made English muffins and English muffin bread. Your muffins look wonderful! Just last week I made English muffin cinnamon raisin bread.
Enjoy your week and Happy Easter!

Jean | DelightfulRepast.com said...

Dori, thanks! Good to hear from you. I hope you will try these soon. Sounds more complicated than you'll find it.

Jean | DelightfulRepast.com said...

Kitty, thank you! Isn't English muffin bread wonderful? I'll have to check out your cinnamon raisin.

Sippity Sup said...

I like the idea of refrigerating half the dough. 12 might go to waste, but 6 I could eat in a day or two. GREG

Jean | DelightfulRepast.com said...

Thanks, Greg. If I made 12 at once, I'm afraid I'd single-handedly eat all 12 in a day or two!

Snap said...

This post made my mouth water! I'm ready for an English Muffin and a cup of tea! Happy Tea Day!

Beth @ Conversations from my House said...

I do love English Muffins. Especially when I have homemade jam or jelly to use with them.

Jean | DelightfulRepast.com said...

Snap, thank you. And Happy Tea Day to you!

Jean | DelightfulRepast.com said...

Yes, Beth, nothing like homemade jams and jellies to go with them!

Ping~Laotian Chic said...

Wow! It is high time that I make these as they are my favorite. I only get them when I go visit the States. Let see how this will go in my Bangkok kitchen. Will let you know:) Thank you for sharing this. Cheers!

Ruth W said...

Sorry to be a bit late responding to this post...life happens! I dearly love English muffins and used to make them myself too...I usually buy Thomas' now...but they aren't as good! Yummy! Thanks for linking to Tuesday Cuppa Tea!
Ruth

Jean | DelightfulRepast.com said...

PLC, thank you! Please do let me know how they turn out in your Bangkok kitchen!

Jean | DelightfulRepast.com said...

Ruth, thanks! I know we can't always get it all done; I've been known to buy Thomas' myself from time to time!

Jann Olson said...

I love an English muffin now and then. Never thought of making my own. Thanks for sharing the recipe with SYC.
hugs,
Jann

Jean | DelightfulRepast.com said...

Jann, thanks! They're really quite fun to make. Come back in 8 days for my sourdough version. I have a batch rising right now, about three hours to go.

Sarah said...

Looks wonderful! I have pinned this to try later. : ) My husband and I love English muffins.

Jean | DelightfulRepast.com said...

Sarah, thanks! I hope you and your husband like these as much as we do.

April J Harris said...

I'm sorry it's taken me so long to visit your post from the hop, Jean, it's been a really busy time! Love your recipe for English muffins - they sound really do-able and oh my goodness yours look so delicious! I agree, it's nice to have everything a uniform size so I think I will look into getting some rings :-) Thank you for sharing with us at the Hearth and Soul hop. Pinned and will tweet :-)

Jean | DelightfulRepast.com said...

April, thank you! And, yes, definitely do get the rings. They don't cost a lot and they really give the muffins a professional appearance.

Stephanie said...

Oh, I love English muffins! I have never thought of making my own, but will have to try your recipe soon :) Thank you so much for sharing with Roses of Inspiration. I hope you're able to join us again sometime soon.

Have a blessed Easter! Hugs to you!

Jean | DelightfulRepast.com said...

Stephanie, thank you! And do come back on Thursday to check out my Sourdough English Muffins!

Debi @ My Kitchen Witch said...

Lovely English Muffins and great that you mention Hannah Glasse . Also liked your crumpet post! It is amazing how easy both of these comfort treats are to make.

Jean | DelightfulRepast.com said...

Thank you, Debi! Funny, though, a lot of cooks would never believe us when we tell them how easy it is!

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