Professional Baker Teaches You How To Make ENGLISH MUFFINS!
Chef Anna Olson demonstrates how to make her delicious English Muffins recipe and her Eggs Beneict with Avocado Hollandaise recipe! Follow along with the recipes below and you'll enjoying these breakfast classics in no time flat!
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Recipe
Makes 16 muffins
Ingredients
Starter:
2 cups (500 mL) lukewarm water
2 2/3 cups (400 g) bread flour
1 ¼ tsp (5 g) dry instant yeast
1 tsp (6 g) honey
Dough:
4 cups (600 g) bread flour
2 Tbsp (30 g) unsalted butter, at room temperature
1 ¼ cup (310 mL) lukewarm water
1cup + 2 Tbsp (300 g) starter
2 ¼ tsp (1 pkg) (8 g) instant dry yeast
1 Tbsp (15 g) salt
1 Tbsp (12 g) sugar
cornmeal, for sprinkling
Directions
1. Prepare the starter 12 to 24 hours ahead of making the dough. In a mixing bowl, stir the water, flour, yeast and honey together using a wooden spoon until blended (the mixture will be soft and stretchy). Cover (leave lots of space for the bubbles to grow) and leave on the counter to rise for a day. It will make more than you need for this recipe, but once the muffins are made, you can add more flour & water and keep the starter going – it will improve over time (and needs feeding every other day) and should be stored in the fridge after the first 2 days.
2. For the dough, place the flour in the bowl of a stand mixer fitted with the hook attachment and add the butter. Use a pastry cutter to work in the butter by hand, until pieces of butter are no longer visible.
3. Add the water, starter, yeast, salt and sugar and mix the dough on low speed until blended and continue to mix on low speed for about 5 minutes, until the dough is smooth and elastic. Place the dough in a bowl, cover the bowl with plastic wrap and let it sit on the counter for about an hour, until doubled in size.
4. Turn the dough out onto a lightly floured work surface and roll it out with a rolling pin (sprinkling with flour as needed) to just over ½-inch (12 mm) thick. Use a 3 ¼- 3 ½ -inch (8 - 8.5cm) round cookie cutter to cut out circles. Sprinkle a parchment-lined baking tray with cornmeal and place the muffins on the tray. Sprinkle the tops of the muffins with cornmeal, cover with a tea towel and let rest 20 minutes.
5. Preheat the oven to 400 F (200 C). Heat a griddle pan over medium high heat and grease lightly. Griddle the muffins (don’t overcrowd the pan – you may have to do this in batches) 2 minutes on each side, until browned. Once all the muffins are griddled, bake them for about 10 minutes, until browned a little further. Cool the muffins for at least 30 minutes before enjoying.
The muffins can be enjoyed the day they are made, or they can be toasted the next day. To serve, use a fork to split the muffin in half before toasting.
Eggs Benedict with Avocado Hollandaise
Serves 4
Ingredients
Avocado “Hollandaise:
1 ripe avocado
½ cup (125 mL) water
½ cup (125 mL) Greek Yoghurt
¼ cup (60 mL) vegetable oil
2 Tbsp (30 mL) lime juice
salt & pepper to taste
Eggs & Assembly:
4 English Muffins, split and toasted
8 slices ripe tomatoes
1 Tbsp (15 mL) white vinegar
8 eggs
2 Tbsp (15 mL) chopped fresh chives
salt & pepper
1. For the “hollandaise”, puree the avocado with the water, yoghurt, oil and lime juice in a blender on high speed until creamy and smooth. Season to taste and set aside until ready to serve (only chill if making ahead of time.)
2. Arrange the toasted English muffins (buttered, if you wish) on a baking tray lined with parchment paper and place a tomato slice on each. Hold the tray in a 300 F (150 C) oven to keep warm while preparing the eggs.
3. For the poached eggs, bring a medium saucepan filled with water to just below a simmer (you should see bubbles forming at the bottom of the pot, but not breaking the surface of the water). Add the vinegar. Break an egg, one at a time, into a small dish. Give the water a stir to create a swirling motion and then drop the egg in close to the centre of the pot – the swirling motion will help shape the poached egg nicely. You can add up to 4 eggs in one poaching session, but add them one at a time. Poach the eggs to the desired doneness (2 to 4 minutes) and lift them out with a slotted spoon and place each onto an English muffin. Put the tray back in the oven to keep warm while finishing the eggs.
4. To serve, arrange 2 muffins on each plate and spoon the avocado “hollandaise” overtop. Sprinkle the dish with chives and a little salt & pepper and serve immediately.
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Easy English Muffins - How to Make English Muffins
Learn how to make English Muffins! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy English Muffins recipe!
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
Best Ever English Muffins
Make the most delicious, soft, and chewy English Muffins with all the nooks and crannies is so simple and fun! My recipe is super-easy and utterly delicious, spread them with butter or jam or use them to make your favorite breakfast like eggs benedict, delicious!
RECIPE:
English Muffins are one of my favorite breakfasts whether they’re simply toasted and slathered with butter and jam or made into delicious breakfast sandwiches with sausage, bacon, or egg. My English muffin recipe is so easy to make and you don’t have to be a master baker to make them. They’re soft, chewy, and have so much flavor, trust me when you realize how easy they are and how much more delicious they are compared to store-bought; you’ll be making them over and over again.
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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.
The EASIEST English Muffins EVER! You’ll Think They Are Store Bought!
Today Kevin is teaching you how to make ENGLISH MUFFINS! These are so easy you will never buy them from the store again!
Recipe:
1 ¼ cup warm water
1 Tbsp. Sugar
1 Tsp. Yeast
2 Tbsp. Melted Butter or Oil
2 ¾ Cups flour (Plus a little extra)
1 tsp. Salt
Cornmeal for dusting
Mix warm water and sugar in a large bowl and sprinkle yeast
on top. Let rest, covered, for 10 minutes.
Add oil and salt to mixture and then add in the flour until it is only
slightly sticky.
Put dough on floured surface and knead for 3-4 minutes. Add flour
if necessary to stop dough from sticking to kneading surface.
Put the dough into an oiled bowl and cover with a towel until the
dough has double in size. About 1 hour.
Knead the dough a couple times and then divide into 10 equalish
balls.
Sprinkle corn meal on a piece of parchment paper and place the dough
balls on top. Flatten each ball to about 1inch tall. Cover and let rest for
20 more minutes.
Heat a frying pan on low heat and lightly oil. Place as many of the
muffins in the pan as you can and cook for about 8 minutes or until brown
on the bottom. Flip and cook another 5 minutes or until done.
Repeat with remaining dough balls.
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