All the nooks and crannies you love made right at home with my Homemade English Muffins recipe!


Hi Bold Bakers!

I’m so excited to introduce you the yet another no-knead bread recipe! Similar to making sourdough, this too is a fermented dough. You get an amazing crust, flavor, and bubbly texture, BUT you don’t need a starter! The result is a dough that is perfect for making into many breads — including ENGLISH MUFFINS!

If you thought English Muffins involve a lot of technique and baking experience, watch and learn as I show you how easy it can be!

What Gives English Muffins Their “Nooks and Crannies?”

English Muffins are all about the big pockets of air, that create the “nooks and crannies” inside the bread. If you’re like me you love loading yours up with butter, as it just seeps right into those nooks, making for the most comforting breakfast. In this recipe what creates these pockets of air are the bubbles formed during fermentation.

The longer you leave your dough before baking, the more bubbles you will create an even better flavor.

How Do You Store English Muffins?

After you make these from scratch, you will not feel the same about buying them at the store! I like to cover and store them at room temp for 3-4 days. Even better, make a big batch and freeze for them up to 8 weeks, so you always have them for breakfast and brunch!

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Why Is My Dough So Sticky?

No bag of flour is the same from country to country or even town to town. Which means, your flour can absorb liquid differently to my flour. So, when making ANY bread doughs you always need to hold back liquid until you get the consistency that I show you.

This is a sticky dough, but it should not be really wet. Watch the video for a visual reference of the dough.

Is an English Muffin a Muffin or Bread?

Ok, so these are bread, not a muffin. They were originally called “English” muffins to distinguish them from the sweeter cupcake-like muffins that originated in the United States.

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Tips and Tricks to making Homemade English Muffins:

  • Use 1/2 whole wheat flour and 1/2 all-purpose flour for whole wheat English muffins
  • If you live in a cold climate and are worried your dough might not proof, heat your oven then turn it off and leave the door open to warm up your kitchen and create a warmer environment for proofing
  • Use dairy-free milk and coconut oil instead of butter for vegan English Muffins
  • You can bake these in the oven, but you’ll get a different result
  • These cannot be made in the microwave
  • Coat the bottom and top of your English Muffins in fine cornmeal before cooking off for a crispy textured crust
  • Wrap them up and freeze for up to 8 weeks. Defrost at room temperature, toast up and enjoy!
  • After the 18 hour fermentation period you can put your dough in the fridge for up to 3 days

Try My Other Breads!

Don’t forget to follow Bigger Bolder Baking on Pinterest!

 

Homemade English Muffins Recipe

All the nooks and crannies you love made right at home with my Homemade English Muffins recipe!

  • 2 1/2 cups (12 1/2/355g) all-purpose flour
  • 1/4 teaspoon instant yeast
  • 1/4 teaspoon salt
  • 2/3 cups (5floz/142ml) milk
  • 1/2 cups (4floz/115ml) water
  • 1 tablespoon butter
  1. In a medium bowl, add the flour, yeast, and salt. Mix briefly.
  2. In a separate jug, add the milk, water, and butter. Pop it into the microwave for 15-30 seconds or until it’s lukewarm and the butter has melted. Take care not to let it get too hot.
  3. Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky. (NOTE: See video about holding back liquid until you get the right consistency of dough).

  4. Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours) 

  5. The next morning, the dough will have doubled in size. Turn it out onto a floured surface.  Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.

  6. After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly over an inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)

  7. Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another a baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.

  8. Cover the muffins with plastic wrap and a tea towel and let it rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little. Proceed to cook!

Cooking the English Muffins:

  1. Heat a large nonstick frying pan over a steady, medium to medium-low heat.

  2. Using a flat spatula, carefully move over the English muffins onto to a non stick frying pan and cover with a lid.

  3. Leave at least a 2 inches between each muffin. It makes 8-10 muffins so you will probably need to cook them off in two batches. Take extra care when moving your muffins to avoid compressing the dough and knocking out the bubbles.

  4. Cook on this side for about 6-7 minutes. The steam created with the lid on will help the muffins rise and cook through fully.

  5. Flip over and cook on the other side for another 3-4 minutes. 

  6. Set the muffins aside to cool down before eating them fresh. These muffins also toast up really well. 

  7. Store for 4 days at room temperature or freeze for up to 8 weeks. 

See video about holding back liquid until you get the right consistency of dough.

The post No-Knead Homemade English Muffins (No Oven Needed) appeared first on Gemma’s Bigger Bolder Baking.