Homemade Recipe For English Muffins Is Finger-Licking Good
English muffins are super delicious and incredibly easy to make. Enjoy the video and try out this recipe! Next time you are having a gang over for breakfast or for any early morning meal or snack, try this amazing recipe for homemade English muffins that will have your guests raving! They are prepared with peanut butter and jelly and are guaranteed to sooth your sweet tooth. They are also a great addition to breakfast sandwiches, stuffed with eggs, bacon and cheese.
These muffins freeze well, so make lots and stick them in the freezer for anytime! This recipe makes 18 english muffins.
6 cups white flour + additional for kneading
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2 tablespoons white sugar
2 large eggs
¾ cups milk (room temperature)
¼ cup melted butter.
¼ cup corn meal
1 tablespoon butter
In a large glass bowl, add 6 cups white flour, 1 teaspoon salt, 1 (.25 ounce) package active dry yeast and 2 tablespoons white sugar. Mix together in the bowl until all ingredients are well combined. With a spoon, dig a hole in the middle of the flour mixture and add 2 well stirred eggs. Pour ¾ cups of milk at room temperature and ¼ cup melted butter over the eggs. Gently mix all ingredients together slowly, making sure to get out all of lumps and that all of the ingredients are well incorporated. This will make a nice tight dough.
On a cutting board, sprinkle white flour all over, reserving some for kneading. Roll the dough in the flour to make sure that it isn’t sticky or sticking to your hands. Once it has an elastic feeling, put it in an airtight container and let sit for an hour or so until it doubles in size. Punch dough down and knead again. Place back in container and let sit for another 30 to 60 minutes. Once dough has doubled in size again, it is ready to be separated.
On cutting board, place more flour for kneading. Over top of the flour, sprinkle cornmeal. Flatten dough on top of flour and cornmeal, spreading it out with your hands or a rolling pin until the dough is about ½ inch thick. Using a tuna can or glass, cut round shapes out of the dough. You should be able to get 18 english muffins from it. After circles have been cut out, sprinkle the tops with flour and additional corn meal.
Place dough circles on baking sheet greased with oil or topped with parchment paper. Cover baking sheet with a towel and let rise another 30 minutes until they are puffy and ready to bake.
On a hot griddle or pan, melt butter and drop several pieces of dough in pan at medium heat. Once the muffins have turned a nice golden brown, flip and cook the other side, about 10 minutes. Remove from pan and continue cooking english muffins until all the dough is gone.
Serve warm with butter, peanut butter or jelly. Enjoy!