Classic english muffins are one of those breads that are a tradition. They are used in so many recipes, meals and dishes. They are just as classic as a milk bread, brioche bread or a scone. Now, if you don’t exactly know what these breads are, we explain it here.Jump to Recipe
English muffins (according to google) originated in the USA and were invented by an immigrant that lived there. In fact, they could also be called “hot muffins” or “breakfast muffins”. It is usually dusted with cornmeal.
these breads are used most of the time for making breakfast sandwiches, which in fact lots of food chains sell. They put an egg, ham, and some other things inside. Also, traditionally, these are used for making eggs benedict. They are so good!
Plus, you can also eat it in many different ways, not just for savory sandwiches or for eggs benedict. They are actually great with just some butter and jam or marmalade. I like them a lot with some strawberry jam, but any flavor of jam would taste just as amazing. Now, the way to eat these, either for something savory or sweet is to cut them in half lenghtwise, to then fill them with whatever you want or spread something on top.
There is simply nothing better than a homemade bread, it is just amazing, at least for me. I love cooking and baking because I just forget about everything else, I just “flow” sort of, and then I ask myself “What was I thinking about while cooking? and my answer is always “about nothing”, I was just focused in baking or cooking.
If you like this recipe, you have to go see our classic scones, which are perfect, just as these english muffins to have fo breakfast or for an amazing brunch.
- 1 C whole milk
- 2 1/2 tbsp white sugar
- 2 tsp active dry yeast
- 1/2 C buttermilk
- 3 3/4 C all purpouse flour
- 1 1/2 tsp salt
- 2 tbsp unsalted butter
- 2 tbsp shortening
- Yellow cornmeal needed amount
- In a bowl, place the whole milk, sugar and yeast and stir. Let it sit for 15 minutes until the yeast activates. Once activated, add in the buttermilk and mix until it is all fully integrated.
- In a different bowl place the flour and salt. Add the yeast mixture and mix with a wooden spoon until a dough forms.
- Place this dough on a clean and floured working surface and knead for 10 minutes until you get a really soft dough. Incorporate the butter and shortening and keep on kneading for another 10 min. until the dough becomes elastic and even softer (this whole process can also be done in a standing mixer with the dough hook attached).
- Make a ball with the dough, coat it with some vegetable oil to then place it in a bowl and cover it with plastic wrap or a kitchen towel. Let it rise for 2 hours until it doubles its size.
- Once that happened, place it on the clean a floured working surface and cut it into 10 same size pieces. Make a small ball with each piece and the roll each one out using a rolling pin or your hands, just to flatten them to be 1/2 inch (1cm). Place each shaped english muffin on a baking sheet previously greased and floured with some yellow cornmeal and cover them with a kitchen towel for them to rest for 1 hour, until they double their size.
- Preheat the oven to 400° F (204° C) and, when there are 20 minutes left for the resting hour to be completed, heat to medium heat a big pan. Once the pan is hot, place 6 muffins and let them turn golden cooking them for 5 minutes each side.
- Repeat the previous step until all the muffins turn golden brown, place them on the same baking sheets and bake them at 400° F (204° C) for 10 minutes until they are fully cooked.
- Let them cool down before eating. When cutting them open is important to do it with a fork and not a knife, so that they stay fluffy.