English Muffins Recipe

This English Muffins Recipe is a classic and fluffy bake, which is made with milk and plain flour. It’s the perfect breakfast recipe, ready in about 2 hours and 45 minutes.

English Muffins Ingredients

• 300ml milk, plus extra if needed
• 1 x 7g sachet of dried yeast
• 25g white caster sugar
• 50g shortening or lard
• 425g plain flour, plus extra for dusting
• optional: 20g polenta for dusting
• unsalted butter, for serving

How To Make English Muffins

1. Activate the yeast: Gently warm the milk in a pan until it’s lukewarm (about 37°C/98°F). Stir in the yeast and sugar until dissolved. Let the mixture sit for a few minutes until it becomes creamy and starts to froth.
2. Mix and knead the dough: Melt the shortening or lard. In a large bowl, mix the frothed yeast mixture, flour, melted shortening, and a pinch of sea salt to form a soft dough. Knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.
3. First proof: Transfer the dough to a greased bowl, cover with clingfilm, and set aside in a warm place for 1 hour, or until it has doubled in size.
4. Shape the muffins: Knock back the risen dough and roll it out on a lightly floured surface to about 2cm thick. Use a round cutter (5cm to 8cm) to cut out the muffins.
5. Second proof: Sprinkle a piece of baking parchment with flour or polenta. Place the muffins on the paper, sprinkle with a little more flour or polenta, cover with a tea towel, and leave in a warm place for 45 minutes to 1 hour to rise again.
6. Cook the muffins: Preheat your oven to 170ºC/gas 3. Heat a heavy, non-stick pan over a medium heat. Cook the muffins in batches for a few minutes on each side until browned. Reduce the heat to low and cook for another 10 minutes, turning occasionally.
7. Finish in the oven: Transfer the muffins to a baking tray and bake for 5 minutes to ensure they are cooked through. Cool on a wire rack before splitting open.

Recipe Tips

• How do I get the classic nooks and crannies? The secret is to split the muffin open with a fork, not a knife. This preserves the airy texture inside.
• Why aren’t my muffins rising? Ensure your milk is only lukewarm when you add the yeast; if it’s too hot, it will kill the yeast. Also, make sure you are proving the dough in a consistently warm, draft-free spot.
• Can I use butter instead of lard or shortening? Yes, you can substitute an equal amount of unsalted butter. Lard or shortening will give a slightly softer texture, but butter will add a richer flavor.
• What is the purpose of the polenta? The polenta (or cornmeal) is traditional. It adds a lovely bit of texture to the outside of the muffin and helps prevent it from sticking to the pan.

What To Serve With English Muffins

English muffins are incredibly versatile and form the base for many classic breakfast dishes:

• Toasted and spread with butter and jam or marmalade
• As the base for Eggs Benedict or Eggs Florentine
• Used to make breakfast sandwiches with egg, cheese, and sausage or bacon
• Topped with melted cheese and grilled

How To Store English Muffins

• Room Temperature: Store cooled English muffins in an airtight bag or container at room temperature for up to 4 days. They toast beautifully from room temperature.
• Freeze: These freeze exceptionally well. Let them cool completely, then place them in a freezer-safe bag. They will keep for up to 3 months. Toast them directly from the freezer.

English Muffins Nutrition Facts

• Calories: 210 kcal
• Carbohydrates: 35g
• Protein: 6g
• Fat: 5g
• Sodium: 180mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Jamie Oliver Dairy-Free Apple Muffins Recipe
• Jamie Oliver Blueberry And Banana Muffins
• Jamie Oliver Raspberry And White Chocolate Muffins