Homemade English muffin recipes are a little different to make because they’re traditionally cooked on the stovetop rather than baked. While you can bake these muffins, they definitely taste better when they’re fried on the stovetop.

One of the most important steps in this fun-to-bake recipe is when you scald the milk. This means that you heat it until it’s really warm, but not quite boiling.  The scalding process aids in the dough staying moist and kills off the protein that’s in milk. This helps the gluten to remain unbroken which makes the dissolving process of the sugar and yeast better. This, therefore, makes the muffins fluffier.

A traditional English muffins recipe calls for the dough to rest in the refrigerator overnight. But this is a quicker way to make them. If you do allow the dough to rest in the refrigerator overnight it will make the very wet and sticky dough easier to handle.

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English Muffins

Course Breakfast

Ingredients

• 2 cups Milk warmed
• 2 tsp Dry yeast
• 3 tbsp Extra virgin olive oil
• 2 tsp Table salt
• 5 cups All-purpose of your choice

Instructions

• Heat milk to a warm temperature. You want it to be very warm, but not boiling. Then, add the yeast and stir it through.
• Next, add the honey, oil and salt, stirring between additions.
• Gradually add the flour, beating well. Add additional flour if needed.
• Turn dough out and knead for 5 to 10 minutes.
• Place the dough into an oiled bowl. Cover the dough and allow it to rise in a warm place for approximately 1 hour.
• Punch the dough down and roll it out to approximately ½cm. Use a cutter to make circles (7½cm in diameter).
• Place the circles of dough onto greased trays. Cover them and let them sit for ½hr.
• Set the frying pan on a low to moderate heat. Cook in an ungreased (non-stick) pan for 10 to 15 minutes on each side.
• You can also cook the muffins in the oven. Pre-heat at 170°c for a conventional oven, and 190°c for a fan-forced oven. Cook for 20 to 25 minutes.
• Toast before serving.

Tips & Swaps

Don’t refrigerate the dough for more than 12 hours. It will result in English muffins that are flat and dense (so not really English muffins at all!).

Consider dusting the muffins with cornmeal or polenta before frying them, to avoid them from sticking. When you are frying the muffins, move them around the pan for a more even cook.

Finally, for extra flavor, we choose Cobram Estate Classic Extra Virgin Olive Oil, 750ml. There’s so much more flavor in the extra virgin olive oil, and it’s healthier than other oils too.

And there you have it! The best, tastiest homemade English muffins recipe to be enjoyed for any meal.

If you need to troubleshoot any of the steps, take a look at these 9 tips for baking homemade bread.

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