English Muffins

You won’t believe how easy these English muffins are to make—and trust me, they blow the store-bought ones out of the water. I seriously cannot believe it’s taken me THIS LONG to make them! Whether you’re piling on the jam or going full savoury with eggs and bacon, these muffins are about to become your new obsession. As a bonus, make a batch and keep them in your freezer for on-demand deliciousness or meal prep.

INGREDIENTS

Makes 12-15 standard sized muffins

10g instant yeast (2 tsp)
40g caster sugar
180g full cream milk, room temp
400g bread flour
1 tsp fine sea salt
110g lukewarm water
50g unsalted butter, melted and slightly cooled
1 egg, room temp
Semolina for dusting (a few handfuls)

METHOD

In a measuring jug, combine the yeast, sugar, and milk. Set aside.

Combine the flour and salt in a stand mixer bowl. Make a well in the centre and pour the milk and yeast mixture, followed by the egg, warm water, and slightly cooled melted butter.

Using the dough hook, mix on low until the ingredients are combined, then increase the speed to medium (speed 4-6) and knead for 10-12 minutes until the super smooth dough pulls away form the side of the bowl. It is a very soft and sticky dough, so resist the urge to add any extra flour!

Once the dough comes together, turn it out onto a lightly floured bench and gently bring it into a ball with your hands. Lightly oil the bowl you were mixing in, place the dough inside, and cover with plastic wrap or a damp tea towel and set aside in a warm place to prove until it has doubled in size (1.5-2 hours, depending on the temperature).

Once dough has proved, prepare a large tray by sprinkling with a generous handful of semolina. Gently remove your dough and place on a lightly floured surface. Use your hands to gently spread it out til approx 2-3cm thick (the shape doesn’t matter so much).

Use a round cutter (approx 6cm diameter) to punch out muffins. (You will get about 12-15 from this batch. Gently press the dough back together into a mass and keep punching out til you’ve run out!)

Gently pick them up and place on the baking tray, sprinkling with more semolina to prevent sticking. Cover with plastic wrap or a damp tea towel and set aside in a warm place again until they are very light and puffy (almost jiggly), about 20-30 mins.

Place a non stick pan over a low heat for at least 4-5 minutes. Gently pick up the muffin and plop down into the pan, being careful not to deflate. Fry on each side for 5-6 minutes until golden brown and fluffy in the middle. Remove to a wire rack to cool.

Best enjoyed warm or toasted. Keeps well in an airtight container for 3-4 days, or will freeze beautifully.