A little love letter
Dear english muffins,
There’s something so satisfying about watching you puff up in the pan. Little flat rounds of dough, dusted in semolina, slowly rising into soft, golden muffins with that faintly crisp crust on both sides.
But my favorite part is what happens inside. You don’t want a knife, you want a fork, pulled apart gently so all those nooks and crannies stay intact. Then butter. Lots of it, melting into every single hole.
You’re slow Sunday mornings in the best way. Coffee, jam, an egg if I’m feeling ambitious, a whole breakfast sandwich if people are staying over. Once you’ve had English muffins made at home, the ones in plastic bags start to feel a little sad.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
English Muffins
Fluffy English muffins cooked in a pan, with nooks and crannies for butter. The dough rises, you don't have to do much. Brunch just got very homemade.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
activate the yeast
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.make the dough
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.cut the muffins
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.cook in the pan
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! :)
How do I split english muffins?
Can I freeze them?
They’re dark outside but raw inside. Help?
Do I need a round cutter?
More pieces of happiness
Tell me how it went
A little love letter
Dear english muffins,
There’s something so satisfying about watching you puff up in the pan. Little flat rounds of dough, dusted in semolina, slowly rising into soft, golden muffins with that faintly crisp crust on both sides.
But my favorite part is what happens inside. You don’t want a knife, you want a fork, pulled apart gently so all those nooks and crannies stay intact. Then butter. Lots of it, melting into every single hole.
You’re slow Sunday mornings in the best way. Coffee, jam, an egg if I’m feeling ambitious, a whole breakfast sandwich if people are staying over. Once you’ve had English muffins made at home, the ones in plastic bags start to feel a little sad.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
English Muffins
Fluffy English muffins cooked in a pan, with nooks and crannies for butter. The dough rises, you don't have to do much. Brunch just got very homemade.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
