Happy Monday Folks! I hope ya’ll are doing well! I am still having a wonderful time in Sunny Florida at Blogher Food, so …. that means another wonderful guest post today by another great friend of mine.
Jelli is absolutely incredible. I found her a couple months ago and loved her story! She actually lives in Costa Rica with her beautiful family. She is an amazing mom to two little cuties and blogs over at JelliBean Journals about life, food, diy, projects, faith and has some awesome blogging tips and tricks. I am so honored to have her here today! Give her a big welcome folks!
Wow your friends with a little breakfast trivia. Here are two things most people don’t know about English muffins:
- English muffins aren’t English at all, they’re bona fide “Made in U.S.A.”
- They’re made on the stovetop. No hot oven required!
Perhaps the most surprising fact of all is how easy it is to make homemade English muffins. The simple yeast batter goes from mixing bowl to breakfast plate in under an hour- even less if you opt for the overnight rise! We’ll get to that soon. You won’t need any fancy ingredients to make these muffins at home, just a crew of hungry palattes waiting to cram ’em in!
Hi there, I’m Jelli. Krista kindly invited me over today to show you how easy it is to make homemade English muffins. Most days you can catch me whipping up sweets and wrangling my knee-high children over at Jellibean Journals. I love to eat, so naturally, I learned to cook!
Perfect English muffins have to be full of nooks and crannies. It’s a must! The English muffin recipe we’re making today is not only loaded with tons of nooks and crannies waiting to be filled with your spreads and toppings of choice (mine just so happens to be key lime curd), but it’s also a nutritious alternative to buying them from the supermarket. No added chemicals or preservatives here!
Once you’ve tried this at home, you’ll be hooked- I promise! When I stumbled upon the idea last month I made English muffins non-stop all week.
Tie on your apron, and let’s chat.
Traditional English muffins are a cousin to the British crumpet and originated in New York. They’re the perfect vehicle for jams, spreads, and for making English muffin pizzas- a perfect snack to fuel a hungry little league team this summer!
If you want your English muffins to turn out shapely and reminiscent of the store-bought variety, you’ll have to use a mold. You can choose the scoop the batter free-form or use tuna cans. Just remove both ends from the cans. I didn’t have cans around, so I borrowed a friend’s egg rings.
You’ve got two cooking options:
- We can make the batter and cook the English muffins thirty minutes later.
- Refrigerate the yeasty batter overnight, and cook the muffins in the morning.
For time and texture’s sake, I prefer the overnight version. Allowing the batter to rest longer produces a more tangy and flavorful English muffin with even more of those nooks and crannies.
Now, let’s talk about making these whole-wheat…or rather half-whole-wheat. Does that exist?
You can make these heartier and healthier by substituting whole-wheat flour for half of the all-purpose flour in the recipe. Check out the bread basket above for a pic. If you do this, be sure to add an additional half cup of water to the dough so that it’s loose and easier to work with. While I prefer the thick and crusty whole-wheat muffins, I will tell you that the dough is a pain to work with. It’s ultra-sticky and hard to smush into the molds. It also has a tendency to stick to the griddle more than the basic dough. Don’t let that keep you from experimenting though. If you’re up for the challenge, by all means try going whole-wheat!
One last thing… Although it’s probably frowned upon by English muffin purists, you can bake your muffins in the oven. I haven’t tried this, but Alton Brown made a video tutorial all about it.
Let’s get cooking!Print
- 1/2 cup powdered milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon shortening vegetable oil
- 1 1/3 cup warm water
- 2 1/4 teaspoons (1 envelope) dry yeast
- 2 cups all-purpose flour
- ~1/4 cup cornmeal or polenta for sprinklingINSTRUCTIONS (Overnight Version)
- In the morning beat the dough for 3 minutes. Cover with a towel and set aside to rest for an hour.
- Heat a griddle or a large skillet to medium and prepare your molds. If using cans, spray each can with non-stick cooking spray to prevent batter from sticking. Arrange molds on the griddle and sprinkle a pinch of cornmeal inside the mold. Use an ice cream scoop to dish out 1-2 scoops of batter into each ring. Use a couple of teaspoons to help you pull the batter from the center to fill the ring. Sprinkle a pinch of cornmeal over the top of each muffin.
- Cover the griddle with a cookie sheet or if using a skillet, put the lid on and cook 5 minutes. Flip the muffins and cook 4-5 more minutes and remove from heat. Continue with remaining batter remembering to add cornmeal with each new batch.
- To serve, split muffins by inserting a fork around the middle all the way around the muffin and pulling them apart. This is the best way to ensure maximum texture.
adapted from Alton Brown
**Note: Click here for the 1 hours start-to-finish cooking version.
Combine dry ingredients in the bowl of your mixer and mix 30 seconds to combine. Pour in oil and water and mix on medium speed for 3 minutes. Cover with plastic wrap and refrigerate overnight.
Ideas for using your English muffins:
- Whip up eggs benedict
- Put together English muffin pizza
- Make bruschetta
- Top with clotted cream and jam
- Spread with lime curd
- Create breakfast sandwiches
- Smother with pb&j
Jelli is a blogging veteran and avid baker who’s been selling sweets to feed her chocolate addiction for 5+ years. When the polka dotted apron’s hanging up, she’s a full-time mama to two tiny kidlets enjoying the crazy days of motherhood and pumping out brownie recipes from her thrice-dropped-barely-hanging-on laptop in sunny Costa Rica. Connect with her on Twitter.