Homemade English Muffins
Makes 10 English Muffins
Macros: 166 Cal, Fat 3g, Carbs 29g, Fibre 1g, Protein 4g
1 1/4 cups warm water -it will feel warm on your wrist
1 Tbsp Sugar (12.5g)
1 tsp instant dry yeast
2 Tbsp oil (canola, vegetable or neutral olive oil) melted butter is fine too
2 3/4 cups all purpose flour or bread flour (344g) plus up to 1/4 cup extra
1 tsp salt (add extra pinch if using kosher salt)
cornmeal for dusting (2-3 Tbsp)
Make yeast mixture: in medium-large bowl, add warm water. Sprinkle sugar over surface. Then sprinkle yeast over surface. Set aside for 10 minutes. It will foam and cloud up.
Make dough: Add oil, salt and flour to bowl. Mix with rubber spatula or wooden spoon until combined. Transfer to a floured surface. Dough will be soft and sticky. Knead dough for 5 minutes, adding just enough flour, at bit at a time, until you no longer have sticky dough. Typically adding about 3-4 Tbsp.
Let dough rise: spray inside of a med-large bowl with oil. Transfer dough into bowl. Cover loosely and let if rise for about 1 hour until it doubles in size. Tip: to speed up the rise, I turn my oven to warm, open the oven door a few inches and place the bowl at the edge of stove top to get warmth from oven. Dough will double in 30-50 mins.
Form dough into muffins: once risen, transfer dough to a floured surface. Knead a couple times. divide dough into 10 equal pieces. Roll pieces lightly between hands to make balls. Sprinkle 1 Tbsp cornmeal onto sheet pan lines with parchment paper. place dough balls on top of cornmeal and flatten into discs with the ball of one hand to 3/4 inch thick. Lightly spray top of discs ad sprinkle cornmeal to top of discs. Loosely cover with kitchen towel to let puff up for 20 minutes.
Dry Fry Muffins: heat large frying pan, griddle or cast iron skillets to med-low heat and spray with oil. Transfer as many muffins that will fit in pan leaving 1/2 inch between them. You may have to do 2 batches or use a second pan. Cover pan and cook muffins for 9 minutes until light golden brown and toasted. Flip to second side, then cover and cook for another 5 minutes until golden and toasted.
Check for doneness: If muffins are not browning enough, increase heat to medium the last couple minutes. If browning too quickly, lower heat or finish cooking in 350F oven for 5-10 minutes. An instant thermometer slid into the side of a muffin will read 200F.
Repeat with remaining muffins if you are cooking them in 2 batches. Cool for 10-15 minutes on wire rack before eating.
No instant yeast: use 1 1/4 tsp active dry yeast instead
Store muffins, once fully cooked, at room temperature for several days in a sealed bag or air-tight container. Freeze up to 3 months.
Tip: once cooled, split the muffins into halves with a fork before freezing them, then pop the frozen halves into the toaster. (no need to defrost)