Lately, I haven’t had time to eat breakfast at home before running off to work. I work so early (6 AM) that I’d rather use any extra minutes for sleep than sitting and eating a bowl of cereal. Once in a while I’ll stop at Starbucks, but that’s definitely too expensive to try and do every day. So, I often try to make some breakfast treats that I can just grab and go.
In the past I’ve made muffins and scones among other delicious things. This week, I decided to make english muffins. I love toasted and buttered english muffins in the morning. And, our kitchen at work has a few toasters, so I just stored some butter in the fridge and toast my muffins there!
This muffin recipe was perfect. I followed another reviewer’s suggestion and used bread flour and increase the second rise time for 1 hour. Next time, I’m also going to be a little more careful about handling the dough, as I want a few more nooks and crannies on the inside of the muffins.
Don’t be afraid if after the second rise the muffins are not that high. They will rise more once you get them on the griddle. Yes, I said “griddle”. These muffins are not baked in the oven (which will be great for the summer!) and instead are cooked on the stove-top. I used my electric griddle which was perfect for making a bunch at one time. Others use regular nonstick or cast-iron skillets.
To cut the muffins into perfectly round shapes, use a biscuit cutter, empty tuna can, or a round glass. I used one of my round glasses, but next time will use something that gives a little larger muffin.
English Muffins
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package instant (rapid rise) dry yeast
1 cup warm water (120 – 130 degrees F)
1/4 cup melted shortening
5-6 cups bread flour (or all-purpose)
1 teaspoon salt
Warm the milk in a small saucepan until it bubbles on sides (just scalding, not boiling), then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a stand mixer with paddle attachment, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead with dough hook until dough is just formed. (Do not over-knead.) Place in greased bowl, cover, and let rise.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1 hour.
Heat greased griddle. Cook muffins on griddle about 10-15 minutes on each side. Start on a lower heat setting and work way up to a medium setting. (300˚up to 350˚ if using electric griddle) Allow to cool on rack and place in plastic bags for storage. To use, split and toast. Great with butter, or cream cheese and jam.
Adapted from AllRecipes
Amy says
March 24, 2009 at 5:39 PMI’ve been wanting to make english muffins, thanks!
culinarycory says
March 24, 2009 at 6:33 PMI’m so used to getting english muffins from the store. I’ve never thought about actually making them from scratch. Plus, I didn’t know you baked muffins on a griddle. Great post.
mom says
March 24, 2009 at 8:43 PMNikki, you are amazing. Every recipe you add astonishes me. What a cook you have become! Now you need to teach your mother 🙂 Love you…
Rachel says
March 25, 2009 at 5:38 AMI can’t wait to try this recipe! I have made another English Muffin recipe, but it wasn’t so successful! 😉
ingrid says
March 25, 2009 at 1:53 PMWow, your own english muffins?! That’s awesome and so ambitious! They look great!
You’re right “baking” them on the griddle saves on electricity by not heating up your oven which would make the A/C run more. (In FL the A/C is on 24-7 almost 365)
~ingrid
Debbie says
March 26, 2009 at 9:15 AMWhat a great idea. They look wonderful. I love English muffins!
Melissa says
March 26, 2009 at 2:42 PMI have to be to work at 6am too! Isn’t it awful?!
I will keep this recipe in mind next time I need breakfast ideas.
NAOmni says
March 26, 2009 at 7:34 PMThat last pictures is awesome!
NAOmni
Rachelle @ "Mommy? I'm Hungry!" says
March 29, 2009 at 12:40 AMI saw Alton Brown make some on his show, and he mentioned the tuna cans too. SO I saved some cans, and then realized we had no way to cut the bottoms out! How would one do that?? So I scratched the idea of homemade English Muffins, unless I could buy some rings. So you don’t cook the muffins IN the round tin?
Hmm, I may try this recipe! Thanks.
Pennies on a Platter says
March 29, 2009 at 6:56 AMHi Rachelle! No, you do not cook the muffins in the round tin. I haven’t review Alton’s recipe, so I’m not sure how he cooks his, but for this recipe you just cut the rounds out like you’re using a cookie cutter. Again, haven’t used the tuna can method myself, but I’m wondering if you even need to cut out the bottom if you are only using it for a biscuit cutter. Just use the can opener to cut out the top…make your favorite tuna salad and clean out the can…then you have your cutter. 🙂 Hope this helps!
Maria says
March 29, 2009 at 11:42 AMLove these! They look perfect. I can’t wait to try them.
Hayley says
March 29, 2009 at 7:01 PMYour English muffins are so big and fluffy. Thanks for sharing!
Shawnda says
April 3, 2009 at 10:43 AMThanks for sharing the recipe! These turned out fab. I made these last night and used AP flour, reducing to about 4 1/3 cup. I handled the dough as little as possible and then let them rise on my non-stick grill pan so I didn’t have to move them around. The interior texture was absolutely gorgeous!
chasingblue says
August 7, 2009 at 9:41 PMThey look awesome!
I”m going to make these for breakfast!
Von says
November 21, 2009 at 2:10 AMThese look great! I’ve always found bread cooked on stovetop really interesting- it makes it seem so much easier!
Kelsy says
March 18, 2014 at 8:30 PMI have made these countless times, I love them so much more than store bought! I find that store bought always seemed too stiff/stale to me and these are perfect! The only ones I will eat!
Nikki says
March 18, 2014 at 8:54 PMThanks, Kelsy! I agree about the store-bought seeming stale! 🙂