English Muffins
English muffins are a round, light coloured, flat yeast-leavened bread. They are commonly consumed at breakfast, often as a part of eggs Benedict. They are characterised by a slightly chewy texture with light air pockets and slightly sour flavour. They are thought to have originated in Wales from “Bara Mean,” a yeast leavened baked cake in the 10th Century. An Englishman named Samuel B. Thomas introduced these muffins to the USA when he first opened his bakery in New York and they went feral in a flash! You can get English muffins in most grocery stores in the USA.
I love an English Muffin especially when toasted, slathered in melting butter and loads of homemade jam. You can add fruit like dried cranberries, blueberries or cherries, cinnamon, or you could go with cacao nibs and a little sugar in the batter too. Yum. We will be making these on regular rotation. They are really really good. Winning!
Try our take on these variations:
Prep Ahead Breakfast English Muffins
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 120 Grams water
- 180 Grams milk
- 2 Tablespoons raw caster sugar BUY
- 30 Grams Yeast-fresh or 2 teaspoons of dry yeast
- 400 Grams bakers or strong flour
- 1 Teaspoon pink salt flakes BUY
- 40 Grams butter melted BUY
- 1 eggs
- semolina for dusting
Do
- 1
Place water, milk, sugar and yeast into the Thermomix bowl. Heat 3 min/37/speed 2.
- 2
Add remaining ingredients and combine 6 sec/speed 6.
- 3
Knead 6 min/Interval/dough setting. Tip out into an oiled bowl and cover with cling wrap. Leave for at least 1 hour to double in size.
- 4
On a floured bench tip the dough out. It is a wet dough. Hand knead with a little more flour until it comes together.
- 5
Line a tray with a sheet of baking paper. Sprinkle semolina on the paper.
- 6
Roll out the dough to about 1cm thick. Using a circle cutter, cut out circles and place on tray. Sprinkle with more semolina. Cover and rest for 30 minutes.
- 7
Heat a pan over low-medium heat (induction #5). Sprinkle some semolina in the pan. Carefully place 3 muffins in the pan. Cover and cook for 6 minutes. Turn over, cover and cook for another 6 minutes. Wipe out pan and sprinkle more semolina on it for the next batch. Wipe condensation off the inside of the lid.
- 8
Repeat until all cooked. You must cover the pan whilst cooking as the steam from the muffins will cook the middle batter.
- 9
Serve as you wish with whatever your favourite toppings are.
