English Muffins

I had never considered making English Muffins until I came across this article  in a recent Listener  magazine  .  These are the very muffins enjoyed by the family of Marion Maddox who happens to be the wife of  one of my heroes, the brilliant food historian  Michael Symons .

The dough is made the night before, rises overnight, is shaped the next morning and left to rise for a second time (while you shower), cooked on the griddle.............and the result......warm fresh muffins for breakfast.

The dough is quite sticky.

The finished muffin - very nice  eaten as is or toasted as in top picture.

Recipe for English Muffins

2 teaspoons dried yeast granules
1/2 teaspoon sugar
250ml warm water
125ml warm milk
350g high grade flour
100g standard flour
1 teaspoon salt
rice flour or fine cornmeal

Put the yeast and sugar in a small bowl with half the warm water. Stir and set aside for a few minutes, then add the remaining water and the milk.
Put the flour and salt in a large bowl and use your hand to mix in the yeast, water and milk mixture. Knead the mixture which will be sticky, thoroughly in the bowl (or use the dough hook of an electric mixer).
Cover the bowl with a damp tea towel and set aside to rise until more than doubled in bulk. Although this may take only a couple of hours, the dough can be allowed to rise overnight. Deflate the dough by pulling it away from the sides of the bowl. Lift it out of the bowl and divide into 8 pieces.
Drop each piece on to a tray liberally dusted with rice flour or fine cornmeal and roll them over until well coated.
Form each piece into a thick disc.
Place the disks on a baking tray and place another tray on top.
Leave to rest and rise 20 minutes, then remove top tray.
Place a  cast iron griddle or large frying pan over low heat.
When only moderately hot place four of the muffins on it and cook for about ten minutes until light beige on the bottom.
Turn the muffins over and cook the second side for a similar length of time.
Wrap the cooked muffins in a dry tea towel while you cook the remaining four.
Pull apart and eat while still warm.
For toasting pull the muffins apart and toast on both sides.

Comments

[Melissa]

Hey Barb! I'm looking forward to trying this recipe out! Your finished result looks fantastic. Certainly different than mine, I think that overnight ferment is the ticket!
(I see you like a little butter on your muffin like I do!)
Thanks for the post!

[kevin]

Barbara,

I used to make English muffins two or three times a year, but haven't in a long time.

I also found a long cool fermentation worked best. I should make them again -- perhaps with my sour-dough starter.

[Barbara]

Melissa - do let me know how yours turn out.

Kevin - Perhaps you could share your sour dough muffins recipe on your blog some day.

[shuna]

English Muffins are my obsessive love affair. I look at them here and sigh. I have been working on them for years but I may branch out and make your recipe, it looks a little easier than mine (to do at home, that is.) Is "high grade flour" what we Americans call "bread flour"?
I have only made mine in restaurant kitchens so I like the idea of doing something while I am showering. Yesterday I made a pie this way and it was very relaxing.

[Barbara]

Hi Shuna - Yes, high grade flour is probably what you call bread flour. You must try these as they are so easy to make and so good to eat.

[Sam]

Ummm - i was thinking only last weekend I would love to make some english muffins
thank you for sharing the recipe.
When I next have a spare minute I am going to try it.

[Barbara]

Good luck Sam. I shall look forward to your post.

[Rainey]

Yes. English muffins (are these what are called "crumpets" in the UK?) are easy enough and incredibly satisfying to make.

I use semolina flour as the barrier to sticking instead of cornmeal. It's very fine, does the job well and toasts up nicely. It's what I use to separate pizza dough or freeform bread dough from the peel as well.

Starting your day with the smell of warm yeast dough in the air is my idea of heaven! A pretty teacup works exceedingly well too. ;>

[Barbara]

Rainey - Crumpets are a different thing where you cook one side only. I have not tried making them. Perhaps you could share the recipe if you have one.

[Rainey]

Well, keeping in mind you're asking the yutz who didn't even know exactly what they were, I've got this link for you. http://kingarthurflour.com/contentmgr/showdetails.php/id/47564 This is an excellent baking resource I use all the time. They explain the difference between crumpets and English muffins. And, tho, it was one of their recipes I used for my English muffins, it was a different, one that could hold it's shape.

Hey, Barbara, I left you a PM at C&Z hoping you could confirm your snail mail addie so I could send off a package with confidence. Could you just make sure I didn't make any errors or leave any critical little thing out? Merci bien.

[Oliver]

Hi Barbara!
Thank you for sharing your English Muffins recipe and saving our upcoming Sunday brunch - We'll have friends over and this will be a perfect alternative to the usual Brötchen (bread rolls) we get a the local bakery.

[Barbara]

Oliver - I hope you will post the results...and one of your fabulous photos.

[Becks & Posh]

in case you didn't notice
your muffins were gaining popularity on Becks & Posh today.
I think you have quite a few takers :)

[Bethany]

This is the BEST recipe I have ever had the pleasure of using--I was craving english muffins this past weekend, and being snowed and iced in, I couldn't get to the store. A while back I had made some from a recipe in a lavish cookbook--it took two days and the muffins didn't turn out nearly as nice as the ones I made this weekend did! Thank you so much! I have some really good enriched bread recipes (tomato herb cheese, etc) and a nice amish pretzel recipe if anyone is interested... Happy baking (and eating).

[Astrid]

Hi these look great, I definitely plan to try them. Just a question: you actually weigh the dough down with a second pan, that doesn't prevent it from rising?

[Greg]

Can you use skim milk in this recipe? How would it have to be modified to accommodate skim milk? How about multigrain flour instead of white?

[barbara]

I guess you would need to experiment. Maybe try only half multigrain flour and half white flour. Skim milk should be alright.

[Deanna]

Do you leave them just on the counter overnight or in the fridge? I am very much looking forward to trying these!

[barbara]

Deanna - just leave them on the counter overnight.

[Anali]

I just saw found your blog and saw this recipe from the Washington Post Article. Thanks! I'm going to try it!

[barbara]

Anali - I hope you enjoy them.

[Anali]

I made them and I did! I just did a post about it if you would like to see it.

[Ari (Baking and Books)]

Those muffins look divine! I can imagine biting into the thin crust and fluffy interior, with the butter just melting on top. Thank you for sharing this recipe, it's already on my to do list.

[joanna]

Wonderful; just wonderful. I had a package of Thomas's English Muffins in the fridge for 6+ months and they developed no mould which I found disturbing. So the search was on for a good recipe which you have provided. Thanks so much!

[msue]

Barbara,

I am going to make your English muffins for tomorrow's breakfast. I have a few questions for you (if you see this in time):

1) Can part of the proofing occur in the fridge? On your site you mentioned that it is OK to leave it out on the counter overnight, but I am concerned that we'll wake to find a doughy blob spilling over the counter and onto the floor.

2) Will these hold their shape (during the cooking process) without muffin rings? Since you didn't mention rings, I assume it will work without them. On the other hand, I could always make some temporary rings with aluminum foil.

3) I wonder if it would work just as well to make the recipe up to the point of dividing the dough into 8 pieces and dusting them with flour. The next morning you could continue with the recipe by forming the pieces into flat disks and letting them rise under a baking tray for 20 minutes. Would that work? It seems like it would go faster in the morning that way.

[msue]

Barbara,

I am going to make your English muffins for tomorrow's breakfast. I have a few questions for you (if you see this in time):

1) Can part of the proofing occur in the fridge? On your site you mentioned that it is OK to leave it out on the counter overnight, but I am concerned that we'll wake to find a doughy blob spilling over the counter and onto the floor.

2) Will these hold their shape (during the cooking process) without muffin rings? Since you didn't mention rings, I assume it will work without them. On the other hand, I could always make some temporary rings with aluminum foil.

3) I wonder if it would work just as well to make the recipe up to the point of dividing the dough into 8 pieces and dusting them with flour. The next morning you could continue with the recipe by forming the pieces into flat disks and letting them rise under a baking tray for 20 minutes. Would that work? It seems like it would go faster in the morning that way.

[cath]

Barbara, I LOVE YOU! I was just looking for a recipe and here it is!!!! Can't wait to make these for tomorrow morning...

[Jim Reese]

Wow never thought I would find a recipe for english muffins I love them will try and let you now
thanks
jim