English Muffins made by none other than YOU. That’s right – making your own from scratch is easier than you might think, which means you definitely need to give them a go. Do it!
I am not going to lie – fall baking is consuming my life right now. The weekend weather felt incredibly fall-like. Of course I didn’t dare to set a foot outside my door, but decided to bake up a storm in my kitchen instead. And it felt so good. I am back in my element wanting to make everything from scratch and putting my own spin on things.
On Saturday morning I woke up bright and early to get started on Homemade English Muffins. This was my very first attempt, you guys.
Ever since coming back from our travels, I’ve been wanting to try my hand at breakfast sandwiches. Complete with sausage, cheese, and egg. And when it comes to breakfast sandwiches I am all about English muffins. I’m sorry, but nothing else compares. They perfectly fit into your hand, have the right shape, and deliver on texture, chewiness and all-around goodness. Now that I know how to make my own, I am upping my carb game in the mornings.
Don’t mind if I do!
As soon as these came out of the oven, I just had to cut one open, slather it with butter and my favorite blueberry jam. Is there anything better than freshly baked bread? This simple breakfast treat was the best one I’d had in quite a while. Until the breakfast sandwich that started all this came along…
And since these muffins freeze beautifully, I can’t wait to try my hand at Eggs Benedict this coming weekend. Too bad it’s only Monday today. But let’s keep dreaming, shall we?
Making homemade English muffins is something you might want to reserve for the weekend or a day off from work. There’s a bit of work and waiting time involved, but nothing too difficult. And like I mentioned above, the muffins freeze really well, which means you’ll benefit from your baking extravaganza all week long.
And believe me when I tell you that you will definitely taste the difference between store-bought and this homemade version. They’re so, so worth it!
I hope these go on your must-make list this for this coming weekend. That way we can bond over all things carbs together!
Wishing you all a beautiful Monday. Xoxo.
- 4 1/2 cups bread flour
- 3 tablespoons granulated sugar
- 1 1/4 oz package instant yeast (2 1/4 teaspoons)
- 2 teaspoons salt
- 1 3/4 cups whole milk
- 2 1/2 tablespoons canola oil
- 1 large egg
- 1. In the bowl of your stand mixer, whisk together flour, sugar, yeast and salt.
- 2. In a small saucepan, heat milk and oil until it reaches 110-115 degrees F.
- 3. Pour wet into the dry ingredients and give it a quick stir. Add egg and stir to incorporate. Place bowl onto your stand mixer and using the dough hook, mix on medium speed until dough starts to pull away from sides, about 3 to 4 minutes. Dough should be slightly sticky.
- 4. Place dough onto a lightly floured surface and using your hands, knead until smooth and elastic, about another 3 to 4 minutes.
- Spray a clean, large bowl with nonstick spray, place dough inside and cover with clear wrap. Let rise in a warm place until double in size, 1 to 1 1/2 hours.
- 5. Sprinkle cornmeal onto two baking sheets.
- Punch down dough, and remove from the bowl. Divide into 16 equal pieces. Roll each piece into a smooth ball and then flatten into a disk, about 3 inch in diameter. Place on the prepared baking sheet.
- 6. Heat a large cast-iron skillet over medium-low heat. Spray with nonstick spray and sprinkle with cornmeal. Place 4 muffins at a time into the skillet and cook on both sides until golden brown, about 2-3 minutes per side. Return to the baking sheet. Once all muffins have been cooked, place into a 350 degree oven (that's been preheated) and bake for 10 minutes. Remove muffins and enjoy while still warm or freeze for later.