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.
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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