How to Make English Muffins | Perfect Homemade McMuffins | Recipe
Making your own McMuffins is easier than you might think. As I will demonstrate in this video. They are the perfect treat and way better than the ones you buy. Plus, you can fill them with your favourite fillings.
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Principles of Baking
The Steps of Baking
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Homemade English Muffins are SO much better than storebought
You won't believe just how much better these English Muffins are than storebought. So darn moist and chewy, almost crumpet-like on the inside. Tons of nooks and crannies to soak up all the butter and jam. Makes for the perfect breakfast sandwich. Forget about Egg McMuffins! Make this recipe for yourself and level up your breakfast game.
English Muffins
Ingredients
- 325mL water, room temperature
- 167g (3/4 cup) Greek yogurt, room temperature
- 40g (3 tbsp) oil
- 3/4 tsp (3g) instant yeast (sub: 1 tsp active dry yeast)
- 560g (4 cups) AP flour
- 1 1/2 tsp (10g) fine sea salt
- 28g (2 tbsp) sugar
- 2-3 cups cornmeal, for dusting (sub coarse semolina)
Make Dough
1. In a large mixing bowl, stir together water and Greek yogurt. It’s okay if some lumps remain. Add in oil and instant yeast, followed by flour. Finally, add salt and sugar on top of the flour.
2. Use a spatula to stir the dough together until it has mostly come together then switch to hands. Lightly knead together until no dry flour remains. Work out any hard lumps of dry flour. The dough will still be pretty rough at this point.
3. Cover and rest 30 minutes.
Stretch & Fold (x3)
1. Perform “Stretch & Fold #1”: use wet hands to grab one side of the dough from against the bowl and stretch the dough up gently until it resists pulling but doesn’t tear. Fold the stretched dough over the rest of the dough. Rotate the bowl 90 degrees and repeat 3 more times going all the way around the bowl. Cover and rest 30 minutes.
2. Repeat the previous step two more times, totalling 3 sets of “Stretch & Folds” over 90 minutes. The dough should become smooth and stretchy.
3. After the last set of folds, cover and rest for 1 hour at room temperature. Then, place in the fridge.
Cold Proof
1. Rest dough in fridge for 10 hours minimum, up to 48 hours.
Shape & Second Proof
1. When ready to cook English Muffins, prepare a half sheet pan by generously dusting with cornmeal. Take rested dough out of the fridge. From this point, work quickly to shape the muffins because cold dough is less sticky and easier to work with.
2. Scrape dough onto the counter and divide into 12 equal portions.
3. Using damp hands to prevent sticking, shape each portion of dough by patting out, turning over, pinching together, turning over again, and rolling with cupped hands into a smooth ball. Place dough balls onto cornmeal lined tray (in a 3x4 grid), leaving 2” between each dough ball.
4. Dust cornmeal over the tops of all the dough balls. Cover tightly with plastic wrap or a damp kitchen towel. Proof in a warm place for 1.5-2 hours, until the dough balls are puffed up and about doubled in size.
Cook Muffins
1. Pre-heat a 12” non-stick skillet over medium-low heat for 3 minutes.
2. Cook 4 muffins at a time. Transfer dough balls to the skillet with 2 spatulas, using the cornmeal to prevent dough sticking to the spatulas. Once the dough is in the pan, give each dough ball a few firm smacks with a spatula to slightly flatten out.
3. Cover with a lid and cook until the bottoms are lightly golden, about 6 minutes. Halfway through, remove the lid and gently rotate the muffins with hands or spatulas for even cooking. Replace the lid and keep cooking.
4. When the bottoms are lightly golden, use spatulas to flip over each muffin. Once flipped, give each a few more smacks with a spatula.
5. Keep cooking, with lid off, until the other side is also lightly golden, about 6 minutes, rotating half way.
6. When both sides are evenly golden brown and the muffins have been in the skillet for ~12 minutes total, check for doneness by taking internal temperature which should be at least 200F (93C). Transfer to a wire rack to cool then move on to the next batch.
7. Let muffins cool for at least 15 minutes on the tray. Then, split in half by poking all the way around the circumference of a muffin with a fork, then pulling the two perforated halves apart. Toast until crispy and spread with lots of butter. Enjoy!
- Leftover muffins should be split in half, then put back together, sealed tightly, and frozen. When ready to eat, pull out frozen muffin and divide the two halves. Cook in a toaster until golden and crisp, which may take slightly longer than usual. They’ll taste as good as if they were fresh!
Chapters
00:00 Intro
00:55 Recipe Begins - Make Dough
02:17 Proof + Stretch & Fold
03:19 Cold Proof
03:34 Shape & Second Proof
05:18 Cook Muffins
07:34 Split & Toast & Enjoy
08:09 Breakfast Sandwiches Baby!
09:24 Outro
Easy Sourdough English Muffin Recipe | No Ring Cutter | Sourdough Discard Recipe
I'll show you how to make the easiest and most delicious sourdough english muffins! Did you know that some store bought sourdough english muffins use vinegar to get the right flavor?!! I was shocked when I learned that and decided to make my own. Mine are thick and fluffy and I’ll show you how I get the perfect nooks and crannies! Many english muffin recipes use ring cutters but I don’t like dealing with dough scraps so I’ll show you how I make mine without them. I'm making the vegan version of these in the video but will give you recipe options for the non-vegan version.
Recipe (yields 8 large english muffins)
500g bread flour (approximately 3 cups + 2 Tbs)
2 tsp himalayan pink salt
1 Tbs white sugar or honey
3 Tbs grapeseed oil (any vegetable oil is fine, or substitute with melted butter!)
2 Tbs unfed starter from fridge
1 ¼ cup room temperature water
¼ cup of fine cornmeal + 1 Tbs flour for dusting
Optional additional grapeseed oil for pan
Other videos you might like:
How I made my starter from scratch with no discard:
Insanely easy way I make sourdough bread:
How I maintain my starter with no discard:
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- Cosori 12-in-1 toaster oven:
- Cast iron pan with lid:
- 9X13 inch pan with lid that I'm using for the final proof:
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SOURDOUGH | EASY BAKING | EASY COOKING | HOMEMADE FOOD | FOOD FROM SCRATCH | DIY | RECIPE | BREAD | HOW TO MAKE
#englishmuffins #sourdough #sourdoughenglishmuffins #englishmuffinrecipe #easybread #breadrecipe #easybreadrecipe #homemadebread #nokneadbread #sourdoughbread #bread #starter #sourdoughstarter #baking #cooking #diy #homemade #homemadefood #homestead #easy #easyrecipe #easycooking #easybaking #fromscratch #recipe #recipes #recipes_easy #howto #food #vegan #veganbread
BEST Sourdough English Muffins! | Perfect Homemade Sourdough English Muffin Recipe
✨These are the best sourdough English muffins! They have the perfect texture: nice and light with a bit of chew! They're full of nooks and crannies, and have a bit of tang from the sourdough. My method utilized a unique way of transferring the muffins to the griddle to reduce hassle and de-puffing of the muffins!
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✨INGREDIENTS:
1 cup active sourdough starter (240 grams)
1 cup warm water (no more than 110° F) (240 grams)
1 tsp honey (5 grams)
2 ½ cups bread flour (365 grams)
2 tbsp salted butter, melted and cooled
1 ½ tsp unrefined sea salt (5 grams)
cornmeal, for dusting the parchment paper
TIME STAMPS:
0:00 Intro
0:11 Mix the Dough
0:56 First Rise
1:10 Prep Baking Sheet
1:55 Shaping
2:25 Second Rise
2:49 Cook/Bake
3:48 Serving
4:46 Outro
Jennifer Garner's Pretend Cooking Show - Episode 3: Huckleberry English Muffins
DESCRIPTION:
Pretend Cooking Show, Episode 2: Huckleberry English Muffins by Zoe Nathan. #icrackmyselfup #pretendcookingshow #notaprettybaker
Get her very delicious cookbook here:
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Huckleberry English Muffins recipe:
3 cups buttermilk
2 tbsp active dry yeast
3 tbsp unsalted butter (room temp)
3 tbsp honey
6 cups bread flour
1/4 cup sugar
4 1/2 tsp kosher salt
1 cup cornmeal
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1. Warm 1 1/2 cups (355ml) of the buttermilk in a small saucepan, but do not boil. Place the remaining 1 1/2 cups (355ml) cold buttermilk in the bowl of a stand mixer with the yeast and whisk by hand to combine. Add the warm buttermilk to the cold buttermilk mixture and whisk to blend. Add the butter, honey, bread flour, sugar, and salt and mix on low speed with the dough hook attachment for about 1 minute, until the dough comes together. Increase the speed to medium-high and work the dough for about 2 minutes until smooth.
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2. Transfer the dough to a greased bowl, cover with plastic wrap, and refrigerate for 1 hour.
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3. Sprinkle 1/2 cup (80g) of the cornmeal on a clean work surface and dump the dough out onto it. Sprinkle another 1/4 cup (40g) of the cornmeal on top of the dough and flatten it into a disk with 1 inch (2.5cm) thickness.
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4. Sprinkle the last 1/4 cup (40g) of the cornmeal onto a sheet pan. With a 3 inch (7.5cm) round cutter, cut the English muffins from the dough. Cut them as closely as possible, minimizing the amount of scraps, as you cannot combine and reroll this dough.
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5. Arrange the English muffins, 1 inch (2.5cm) apart, on the sheet pan. Allow the dough to rise for 1 hour at room temperature. Or refrigerate overnight and allow to rise for 1 hour in the morning.
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6. As the English muffins near readiness, preheat your oven to 350F (180C) degrees. When the oven is hot, heat an ungreased griddle or large cast-iron pan over medium-high heat. Jen tip: 275F (135C) for the temperature of your griddle!
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7. Drop the English muffins onto the griddle and cook for about 1 minute on each side, until golden brown.
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8. Return the English muffins to the sheet pan and immediately bake for 8 to 10 minutes, until they feel light when lifted from the pan. If working in batches, bake each batch as it comes off the griddle.
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These keep, tightly wrapped, at room temperature, for up to 3 days; or frozen, for up to 1 month. Enjoy!
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Song: Scrapping and Yelling by Mark Mothersbaugh
DATE: 13, January 2018.
Homemade English Muffins
These five-ingredient, no-knead English Muffins are the BEST English Muffins of all! I'm talking about nook-and-cranny nirvana, baby. I love the muffins split and toasted for sandwiches, hamburgers, and more. Thanks for watching!
Printable recipe:
Presto Electric Skillet
Ingredients for 8-9 English Muffins
1 cup warm (105-110°F) water
1/2 cup warm (105-110°F) milk
2 1/4 teaspoons (one envelope) active dry yeast
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt dissolved in 3 tablespoons warm water