The classic Crumpet has been adopted as “The English Muffin” in the US and Canada, where we enjoy them for breakfast, spread with rich, creamery butter, jams or cream cheese for a wonderful start to the day. Exceptional!

Basic English Muffins

Basic English Muffins
 
Author:
Recipe type: Breads and Rolls
Serves: 24
Ingredients
  • Yeast Flour Mixture:
  • 2 Cups all-purpose flour
  • 2 Tablespoon sugar
  • 2 teaspoon salt
  • 1 envelope active dry yeast
  • Liquid Mixture:
  • 1 3/4 Cups milk
  • 1/4 Cup water
  • 1 Tablespoon butter
  • Remaining Ingredients:
  • 1 egg
  • 4 Cups all purpose flour, divided
  • 1/2 Cup cornmeal
Instructions
  1. (Note: Over here, and in England, these are just called 'muffins', and are the ones in the song about the Muffin Man who lives in Drury Lane. They did actually sell them door-to-door every morning in London until the turn of the century or thereabouts.)
  2. Yeast-flour Mixture: In large bowl of mixer stir together 2 Cups flour, the sugar, salt and dry yeast; set aside.
  3. Liquid Mixture: Heat milk, water and butter until very warm (120 to 130 degrees F). Add gradually to yeast-flour mixture and beat at medium speed 2 minutes. Add egg and 1 Cup flour; beat at high speed 2 minutes. Stir in just enough remaining flour to make a soft dough.
  4. Knead on lightly floured surface until smooth and elastic, adding more remaining flour if dough is sticky.
  5. Cover with plastic wrap and let rise in warm, draft-free place until double, about one hour.
  6. Punch down. Cover and let rise again until double, about 45 minutes. Punch down.
  7. On lightly floured surface roll out 1/2 inch thick.
  8. With a 3 1/4 inch round cutter, cut out muffins. Sprinkle cookie sheets lightly with cornmeal. Add muffins, about 1 inch apart. Sprinkle with additional cornmeal. Cover; let rise until double, about 45 minutes.
  9. Heat lightly greased griddle or heavy skillet. With wide spatula carefully remove muffins (do not compress or puncture or they will collapse) to griddle.
  10. Bake over very low heat 8 to 10 minutes on each side until light brown. (Muffins should sound hollow when tapped) Cool on racks. To serve, split with fork tines; toast.
Notes
VARIATIONS - ONION: Add 1 envelope onion soup mix and 3 Tablespoons nonfat dry milk to yeast-flour mixture and decrease salt to 1 teaspoon. Increase butter to 2 Tablespoons. Substitute 1 3/4 Cups water for the milk in liquid mixture (total 2 Cups water).

To serve, insert a fork in the side, pull the top and bottom slightly apart, and toast in a toaster or toaster-oven. Serve with soft butter, jam or preserves or cream cheese.

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