Quick and Easy English Muffin Recipe | Simple and Delish by Canan
Quick and Easy English Muffin Recipe. No yeast English muffins are delicious and very easy to make. CLICK HERE TO SUBSCRIBE:
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Ingredients:
1 cup all purpose
1 cup low fat yogurt
1 teaspon salt
2 teaspoon baking powder
Corn meal for dusting
Instructions:
1- In a lager mixing bowl combine flour, salt and baking powder mix well.
2- Add the yogurt mixture to the flour mixture. Using a spoon, or your hands, mix until the dough should be soft, but not sticky.
3-Transfer the dough to a lightly floured surface and form into a ball. If the dough is too sticky to work with, add in a little more flour.
4-Divide dough into 4 equal portion. Roll each portion into a ball and press slightly to form a muffin
5- Place the muffin dough balls onto surface that has been dusted cornmeal.
6- Preheat the pan and carefully transfer each dough into the pan. Cook at medium low heat for 4-5 minutes or until lightly browned on both sides.
7-Transfer the muffins to a cooling rack and let them cool completely.
Enjoy!
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ENGLISH MUFFIN Recipe -- How to Bake BREAD Without an Oven
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English Muffins - adapted from Peter Reinhart's
2 1/4 C. all-purpose flour
1/2 T. sugar
3/4 t. salt
1 1/4 t. instant yeast
1 T. butter
3/4-1 C. instant buttermilk, 4 T. buttermilk powder + 1 C. water
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English Muffins | Basics with Babish
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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
English Muffins | Recipe for Super Fluffy English Muffins
Tried to find English muffins in the store recently and couldn't so I decided to make my own. This recipe will give you super thick and fluffy English muffins that are perfect for breakfast and brunch. If you haven't ever made your own at home, take the extra time and try it out. The difference in flavour versus the store bought English muffins in ridiculous. The light bubbly interior and crispy polenta laden crust is perfect for eggs Benedict, jam, clotted cream and whatever else you want to slather on them for breakfast or lunch.
Recipe:
7 g instant yeast
170 ml cold milk
15 g sugar
6 g salt
300 g bread flour
20 g butter (for bow)
Mixture of 50% flour 50% polenta for dusting (about 1/2 cup or 125 ml)
Polenta for lining pan and top of muffins.
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