Prep Time:
Yield:
Category:
Method:
Cuisine:Description
An easy Homemade English Muffin Recipe that has everything you want in your morning breakfast. They’re light, fluffy and so delicious!
Scale
Ingredients
- 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)
Instructions
- 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.
Notes
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.
Keywords: english muffin recipe, english muffins recipe, english muffins carbs, homemade english muffins, how to make english muffins, recipe for english muffin, how to make an english muffin, how to make english muffin
