Imagine this: melted butter on a hot English muffin that you just took out of the oven. Incredibly delicious! Once you’ve tried homemade English muffins for breakfast, this breakfast idea can’t get out of your head, right? But don’t panic! Below we have the recipe for these incredibly delicious English muffins ready. You can prepare these yourself quickly and easily at home and then simply smear them and enjoy them all weekend long. But first a few words about this English specialty …
Long, lazy weekends can start off like this
We owe English muffins to an Englishman who called these pastries crumpets. These actually have almost nothing in common with the sweet muffins. Crumpets tend to have a hearty taste and are served with a fried egg and / or ham, for example.
In Germany, English muffins are commercially available as toast rolls, they are made from a yeast dough and then baked.
This is what an English muffin looks like
Would you like to make English muffins yourself??
Make English muffins yourself – tips and tricks
The best tip for making English muffins is this: Let the batter rise slowly! The best taste and the most rugged internal structure of the dough are associated with a long, slow rise.
First you can prepare what is known as the “starter”, which is a mini dough made from flour, water and yeast. Then let the starter sit for one to 12 hours. Only then can you mix in the remaining ingredients. If you have sourdough, use that instead of yeast for a nice, sour taste.
English muffins are eaten for breakfast
It is also advisable to let the dough rise overnight in the refrigerator. In fact, the dough can be made ready and kept in the refrigerator for up to four days. The taste just gets better and takes on a little nice acidity, even if no sourdough was used.
You can also bake English muffins directly. Just let the starter bubble and then you can mix in the rest of the dough ingredients. Let the finished dough rise until it doubles in size and then you can shape the English muffins and put them in the oven. Muffins that are made in one go have a very mild taste and a softer texture.
English muffins can be topped any way you like
If your goal is to form perfectly round English muffins then you need to use muffin rings. But this batter is stable enough that you don’t really need muffin rings. So the hand formed muffins hold their shape quite well while baking.
English muffins are then baked in the pan. Let them cook in a large pan with a little butter – cook on one side, then turn over and continue cooking on the other side. The only tricky moment here is getting the temperature right – you want it to be hot enough for the muffins to toast and brown, but not too hot. About six minutes frying time per side is enough.
Smear with butter and jam
Fresh English muffins straight from the pan are a real treat, but they stay quite good for up to a week, and you can keep your homemade toasted buns for days and enjoy them occasionally.
With sour cream and cucumber
English muffins recipe
Ingredients for 12 muffins
What do you need for the starter:
3/4 cup all-purpose flour or bread flour
1/2 cup of water
1/2 teaspoon dry yeast or fresh yeast (or 2 tbsp sourdough)
What do you need for the dough:
1 cup of milk
1 teaspoon dry yeast or fresh yeast
2 tbsp sugar
2 tbsp butter, melted
1 teaspoon salt
3 to 3 1/4 cups all-purpose flour or bread flour
Cornmeal for dusting
Butter for the pan
What else do you bring:
Measuring cup and spoon
Stand mixer (optional)
Muffin rings (optional)
- Mix the flour, water and yeast for the starter in a small bowl and stir until the batter becomes smooth.
- Cover the starter and let rise for 1 to 12 hours. The longer it rises, the better your English muffins will taste.
- Mix the milk and yeast well in a bowl or in a blender. Put the starter in the bowl and whisk with a whisk. It should get pretty frothy.
- Add sugar, butter and salt to the bowl and stir. Add 3 cups of flour and stir with a spatula until a shaggy, floury dough is formed.
- Knead the dough with a dough hook until it forms a smooth ball, about 5 to 8 minutes are enough. Alternatively, you can knead the dough by hand. If the dough is very sticky, add extra flour if necessary. The dough is ready when it forms into a smooth ball and springs back when you poke it. It feels slightly sticky to the touch, but shouldn’t stick to the shell or hands.
- Put the batter in a large, lightly oiled bowl, cover and place in the refrigerator overnight.
Let the dough rise in the refrigerator overnight
- Place the risen dough on a lightly floured work surface.
- Using a spatula, divide the dough into 12 equal pieces and roll each piece into a smooth, round ball.
- Scatter corn flour generously over a baking sheet and arrange the balls on top, a little apart. If you have muffin rings, place them around the balls.
- Sprinkle the tips of the balls with more corn flour.
- Let the muffins rise. This takes 1 1/2 to 2 hours for dough that has been refrigerated, and about 1 hour for dough at room temperature. Depending on the size of your muffin rings, the muffins may not be able to completely fill the rings – that’s fine.
- Heat a large pan over medium heat. Melt a small piece of butter – enough to simply coat the bottom of the pan.
- Cook the muffins for 5 to 6 minutes on each side until they turn golden brown on both sides.
- Let the finished muffins cool on a wire rack.
- Share and serve! Halve the English muffins horizontally with a fork, brush with butter or jam (or both) and eat.
- Add 3/4 cup of milk to get a fluffy batter.
- Instead of shaping muffins by hand, you can use the muffin rings as a cookie cutter.
- Replace the milk with water, almond milk or soy milk and the butter with olive oil. Here’s how you can make vegan English muffins.
Ready toast buns, English style
Just put butter on it and enjoy warm
Topped with peanut butter and apple pieces
Fried egg on an English muffin is a typical breakfast snack
Breakfast is the most important meal
Delicious homemade rolls
Sweet or savory? That depends on your personal taste
Baked burger with cheese
You can also make English muffins with raisins yourself