English Muffins
September 16, 2024 by Kimberly
Soft, fluffy, and perfectly golden – these warm homemade breakfast bites are pure comfort. Ideal for lazy mornings or a cozy brunch, they’ll instantly make you feel like a pro in the kitchen.
1 HOUR
50 MINUTES
EASY
VEGETARIAN
ENGLISH
212 PER MUFFIN
FLUFFY
BRUNCH
BREAKFAST
ALL YEAR
ABOUT THE RECIPE
There’s nothing like the feeling of biting into a soft, warm, homemade breakfast muffin, fresh from the pan. They’re golden, fluffy, and absolutely perfect for cozy mornings or a weekend brunch. Whether you’re topping them with butter, jam, or using them as the base for a breakfast sandwich, these little bites of comfort will brighten up any meal. Plus, making them from scratch is way easier than you might think – and the result? Total kitchen hero vibes.
How to serve
You can slice them open and spread them with butter or a dollop of your favorite jam. Or, level up your brunch game by turning them into breakfast sandwiches. Load them up with eggs, cheese, bacon, or avocado. Whether it’s a simple snack or a fully loaded breakfast, these muffins are ready for anything!
How to store
To keep them fresh, store your muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, just pop them in the freezer!
Hi, I'm Kimberly.
If you want to get to know me better, click here!
English Muffins
- Total Time: 1 hr + 50 min
- Yield: 12 1x
Description
Recommended Equipment
- large bowl
- spatula
- plastic wrap
- round cookie cutter
- parchment paper
- large pan
Ingredients
- 7 grams drive-active yeast
- 25 grams white sugar
- 200 milliliters full-fat cow milk
- 100 milliliters water
- 1 egg
- 40 grams butter
- 1.5 tsp salt
- 550 grams bread flour (in Germany Type 550)
- semolina
Instructions
- Stir together the yeast, warm milk, warm water, and sugar in a large bowl and let it sit for 10 minutes. The milk and water should be between 32°-36°C / 90°-97°F.
- Add the egg to the melted butter, mix well, and pour it into the bowl with the yeast mixture. Then add the flour and salt, and mix everything with a spatula until the dough is smooth and sticky. Keep kneading by hand until the dough no longer sticks to your fingers. This should take about 10 minutes. Put the dough back in the bowl and cover it with plastic wrap. Let it rest for about 45 minutes.
- Sprinkle some semolina on your work surface, place the dough on it, and flatten it to about 2-3 cm thick. Sprinkle a bit of semolina on top of the dough as well. Use a round cutter to cut out circles, place them on parchment paper, and cover them with a damp cloth to rest for 15 minutes.
- Heat a pan and once it’s warm (you should feel the heat when your hand is close to it), place the dough circles in the pan. Cook them on low heat for 5-7 minutes on each side until they are crispy and golden brown on the outside, and soft and fluffy on the inside. Keep the finished English muffins warm in a bread basket with a towel, and enjoy! 🙂
- Passive Time: 70 min
- Cook Time: 40 min
0 Kommentare