Tuesday, September 15, 2015

Homemade English Muffins

Good morning! How was your weekend? Mine was great for so many little reasons, one of which was that for the first time since April it was cool enough to open the windows. No pollen, no humidity, no heat and no air conditioning, just a cool breeze wafting through the house. I guess it really is the little things in life that make you happy.

Fall is not here yet but it feels  like it is coming fast and for me that means lots of comfort food; pastas, soups and of course breads. This week I decided to try to make something I have never made before, English Muffins.  Oh my goodness they were so good. Crusty on the outside and soft on the inside with the customary nooks and crannies that are essential when slathering with butter and jam. 

The recipe is super easy but does take an hour to rise so if you want to make them for a weekend breakfast you might have to get up early. Otherwise make a batch, pop them into the freezer and you can have them whenever you want. 

English Muffins
Recipe from Food Network Magazine Oct 2015

41/2 cups bread flour, more for kneading
3 tablespoons sugar
1 1/4 oz. packet of yeast(21/4 teaspoons)
2 teaspoons salt
1 large egg
13/4 cups while milk
2 tablespoons coconut oil, plus more for the bowl
Coarse Corn meal


Whisk the flour, sugar, yeast and salt in the bowl of a stand mixer. Add the egg but do not stir it in yet.

Heat the milk and the coconut oil in a small sauce pan until an instant read thermometer reads 110". Do not have the milk hotter than 110" otherwise you will kill the yeast.

Pour the milk mixture into the bowl with the flour, do not pour directly on the egg because you do not want the egg to cook.

Using the dough hook, mix on medium speed until the dough comes together and starts to pull away from the bowl. About 3-4 minutes. Be sure to scrape down the sides of the mixer.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 3-4 minutes. Shape into a ball and place into a large bowl rubber with coconut oil, ruby the top of the bread dough with coconut oil as well. Cover with plastic wrap and let rise for 1-2 hrs.

I usually turn on my oven to 350 and set the time for 1 minute. Then I place the bowl of dough in their to rise.

To form the muffins:

Sprinkle two baking sheets with corn meal and set aside. After the dough rises, punch it down and divide into 16 pieces. Roll each piece into a ball and then flatten into a 3" disc. Place the discs on a baking sheet.

Cook the muffins:

Heat a 12" cast iron skillet over medium heat. Coat the skillet with cooking spray and sprinkle with corm meal. Working in batches, cook the muffins until golden brown on each side. About 5-9 minutes on each side. If they start to dome, then flatten with a spatuala. Let the muffins cool completely and then split open nd serve with butter and jam.

Tip: To check for doneness, the the internal temperature of the muffin. It should be at least 200. If not, finish in a 350" oven for 10 minutes.

I have eaten these muffins every morning or with eggs, cheese and Canadian bacon. Seriously, they are the perfect way to start your day. 

What did you do this weekend? Did you have any adventures? Did you make anything scrumptious? Did you read a good book or see a good movie? Whatever you did I hope that you enjoyed it!

Have a wonderful week!

Linking to:
Katherines Corner
Rooted in Thyme


  1. I bet the home made are 100% better than Bay's Muffins. Maybe if I find a light weight
    iron fry pan I'll try it. Can't lift the big cast iron. Great post. yvonne

  2. Elizabeth I love great English Muffins and have needed a great recipe, thank you!

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