Baking English Muffins

Sportsman

Veteran Member
Home made English muffins. Dennis asked about my comment on the muffins, and after wanting some for a few days, I made a batch last weekend. Takes about an hour start-to-finish.
The Recipe I used:
-----------------
Homemade English Muffins

1 1/4 cup milk, warm
3 tbsp butter or margarine (I melt it in the milk.)
1 1/4 tsp salt
1 egg, lightly beaten ( I beat in the warmed milk and melted butter.)
4 to 4 1/2 cups flour
1 package yeast ( or equivalent loose yeast)

Place ingredients in bowl and mix together. Knead in the extra flour until it's not very sticky. Roll dough out onto cornmeal covered surface. (I just use flour because I never remember to keep cornmeal in the house.) Cut out dough into circles (whatever size you want). Cover and let rise about 20 minutes.
Heat frying pan (or griddle) to low heat. Place muffing cornmeal side down. Cook about 3-4 min each side, not too dark.

If you made the muffins too think and the center isn't cooked through you can place them on a baking sheet and put them in a just warm (200F) oven for about 10-20 min
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I didn't have the milk warm enough and the butter wasn't melted all the way this time. That made mixing a bit hard, but it worked ok. Unfortunately, the dough was too dry, and I wound up discarding about a fifth of it when I ran out of milk.

But, the muffins were great. Cooked about 3-6 minutes on each side and other than the first pan full that were a little scorched before I turned the heat down, all were better than I expected. Made about a dozen large muffins. I've used this recipe numerous times before, but this is the first time on this stove.

They didn't last a week around here though. Hot off the skillet with plenty of butter, a little jam!IMG_1436.jpg
Some pictures...
IMG_1432.jpg
IMG_1431.jpg
 

DennisD

Contributing Member
Home made English muffins. Dennis asked about my comment on the muffins, and after wanting some for a few days, I made a batch last weekend. Takes about an hour start-to-finish.
The Recipe I used:
-----------------
Homemade English Muffins

1 1/4 cup milk, warm
3 tbsp butter or margarine (I melt it in the milk.)
1 1/4 tsp salt
1 egg, lightly beaten ( I beat in the warmed milk and melted butter.)
4 to 4 1/2 cups flour
1 package yeast ( or equivalent loose yeast)

Place ingredients in bowl and mix together. Knead in the extra flour until it's not very sticky. Roll dough out onto cornmeal covered surface. (I just use flour because I never remember to keep cornmeal in the house.) Cut out dough into circles (whatever size you want). Cover and let rise about 20 minutes.
Heat frying pan (or griddle) to low heat. Place muffing cornmeal side down. Cook about 3-4 min each side, not too dark.

If you made the muffins too think and the center isn't cooked through you can place them on a baking sheet and put them in a just warm (200F) oven for about 10-20 min
-------------
I didn't have the milk warm enough and the butter wasn't melted all the way this time. That made mixing a bit hard, but it worked ok. Unfortunately, the dough was too dry, and I wound up discarding about a fifth of it when I ran out of milk.

But, the muffins were great. Cooked about 3-6 minutes on each side and other than the first pan full that were a little scorched before I turned the heat down, all were better than I expected. Made about a dozen large muffins. I've used this recipe numerous times before, but this is the first time on this stove.

They didn't last a week around here though. Hot off the skillet with plenty of butter, a little jam!View attachment 203938
Some pictures...
View attachment 203937
View attachment 203936
Those are some fine-looking muffins!
I'll have to give that recipe a try. I'll send pix when I do (unless they're too embarrassing!)
Thanks for the follow-up.
 

Sportsman

Veteran Member
Those are some fine-looking muffins!
I'll have to give that recipe a try. I'll send pix when I do (unless they're too embarrassing!)
Thanks for the follow-up.
Another good thing about these is that you cook them on a griddle or skillet and it doesn't heat up the house nearly as much as the oven.

Bad part is that if you don't eat them in 4 or 5 days, they tend to grow mold more quickly than my bread.
 

packyderms_wife

Neither here nor there.
Another good thing about these is that you cook them on a griddle or skillet and it doesn't heat up the house nearly as much as the oven.

Bad part is that if you don't eat them in 4 or 5 days, they tend to grow mold more quickly than my bread.
Put scrambled eggs, sausage patty, and a slice of american cheese in the muffin, wrap with plastic wrap, put them in a freezer bag and freeze, then you have an instant lunch, breakfast, etc.
 

packyderms_wife

Neither here nor there.
Put scrambled eggs, sausage patty, and a slice of american cheese in the muffin, wrap with plastic wrap, put them in a freezer bag and freeze, then you have an instant lunch, breakfast, etc.
Make up a batch of scrambled eggs, I scramble 8 to 10 eggs, and place into a buttered 9x9 inch baking pan and bake until done, cut into squares after it has chilled and then place on your english muffin.
 

Sportsman

Veteran Member
Make up a batch of scrambled eggs, I scramble 8 to 10 eggs, and place into a buttered 9x9 inch baking pan and bake until done, cut into squares after it has chilled and then place on your english muffin.
Never thought about the oven-cooked scrambled eggs. I'll try that.
I do like the English muffin breakfast sandwich though. We do that, just rarely have enough left over to freeze.
 

Grouchy Granny

Veteran Member
Oh yum - now I have to try this one!!!!!!!

Eggs Benedict - here I come! Think I have some Canadian Bacon in the freezer, just need to buy some Hollandaise sauce (not making that from scratch thank you very much).
 
Last edited:

packyderms_wife

Neither here nor there.
Never thought about the oven-cooked scrambled eggs. I'll try that.
I do like the English muffin breakfast sandwich though. We do that, just rarely have enough left over to freeze.
It's basically an egg frittata w/o all of the other stuff in it, you could add cheese to the scrambled eggs prior to baking, I add extra sharp cheddar and parmesan.
 
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