english muffins

September 12, 2013 § Leave a comment


i found a recipe for these little guys on foodess.com (via pinterest) the other day, and was intrigued.

so, last night i got all suzy homemaker and made myself some english muffins. and they were very, very good. worlds better than those weird little dry hockey puck things from the supermarket. also, realizing that you have fresh english muffins and homemade chevre in your fridge waiting to be eaten makes the morning a whole lot easier. just sayin.

Yield: approximately 16 muffins

The stuff:

1 1/2c. milk
1/4 c. cold butter, cubed
1 egg, beaten
1/4 c. plain yogurt
4c. flour
1t. sugar
2 1/4t. rapid rise yeast (1 and a smidge packets)
1 1/2t. salt
cornmeal for the skillet

the how-to:

1.simmer milk over medium-high heat, stirring to keep it from burning. when it begins to simmer, remove from heat and stir in butter until melted and incorporated. set aside to cool. it is imperative that you let the temperature decrease from “scalding” to warm; otherwise you will end up scrambling your eggs in the next step, which would be bad. since i am a very impatient person, i stuck it in the freezer for a few minutes.
2.in a separate bowl, beat egg and add yogurt. once the milk has decreased in temperature to warm, stir in the egg and yogurt mixture to incorporate.
3. combine the flour, sugar, yeast and salt in your mixing bowl. with mixer on low, slowly add the milk mixture and beat to incorporate, approximately 1 minute. form dough into a loose ball, cover with saran wrap and let sit to rise in a warm place for an hour. (the dough will rise some, though not a lot).
4. tip the dough out on a floured work surface (read: your counter), and sprinkle flour on top of the dough. the flour bit is important on accounta sticky. press dough down until about 1/2 inch thick.
5. flour the top of a glass and use it to cut out circles of dough. apparently, you can also buy a 3″ english muffin/biscuit cutter to do this bit. but i must caution you that if you opt for that route and actually purchase that magical english muffin cutter, then we really just can’t be friends anymore because you are a silly, silly person. anyway, once you’ve cut a bunch of circles, gather up your scraps and continue pressing out the dough and cutting circles until you have used all of your dough. set the circles aside and let them sit for another 20 minutes for another quick chance at a rise. photo(14)
6. preheat the oven to 400 degrees. also heat a dry skillet over medium/medium high heat. sprinkle a generous amount of cornmeal into the bottom of the skillet. having done this with two skillets side-by-side, one coated and one not, i can report that this will work much, much better in a non-coated skillet. cook the circles for 3-4 minutes until golden brown. flip and do the same to the other side. once your muffins are nice and golden looking on both sides, transfer to a baking sheet. place the cookie sheet full of muffins in the oven for 7-10 minutes. they’re done when they sound hollow when tapped.


-i am told these freeze well, but cannot verify since patrick said that we “should wait to freeze them because probably i will just eat them all.” so there’s that.
-instead of cutting them in half with a knife, use a fork to poke around the center and then pry the two halves of the muffin apart. this will help to preserve the little english-muffiny nooks and crannies.
-shirtless patrick approved!


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