Fluffy English Muffins

Homemade soft and fluffy English muffins perfect for breakfast and brunch.


Did you know English muffins are actually American? Well, sort of. An English man by the name of Samuel Thomas (hint hint, Thomas English Muffins) immigrated to New York in 1874. By 1880 he opened his own New York bakery and began selling his Mother’s version of an English Crumpet, which was flatter, drier, had the fluffy holes on the inside instead of the outside, and split nicely in halves.

The fluffy air pockets on the inside provided “nooks and crannies” to fill with cream cheese, jam, honey butter, etc. Samuel Thomas made these well known in his little bakery which eventually turned into one of the most recognized breakfast brands and foods of all time in “Thomas English Muffins”.

Here’s to Samuel Thomas and what I believe to be one of the most underrated breakfast foods of all time! This homemade recipe lets you channel your inner Samuel Thomas and fill your home with English muffin aroma! Enjoy!

Keaton

Fluffy English Muffins

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Yield: 8 Large Muffins

Author: Keaton

Prep time: 1 H & 30 MCook time: 15 MTotal time: 1 H & 45 M

Ingredients:

• 1 1/4 cup warm water
• 1 tsp instant dry yeast
• 1 Tbsp granulated sugar
• 2 Tbsp melted butter or coconut oil
• 2 3/4 cup AP flour
• 1 tsp salt
• Cornmeal for to coating

Instructions:

How to cook Fluffy English Muffins

1. In a large bowl add the warm water, sprinkle yeast over the water, and then sprinkle the sugar over the yeast
2. Let sit until foamy
3. Add in the melted oil/butter, flour, and salt and fold in with spatula
4. Empty dough onto floured surface and knead well
5. Add flour until dough no longer sticks to counter
6. Form dough into ball and place in oiled bowl and cover and let rise for an hour
7. Line baking sheet with parchment paper/baking mat and lightly coat with cornmeal
8. Knead dough for a few times, divide into 8-10 balls and place onto baking sheet lined with parchment paper or nonstick baking mat
9. Flatten balls so that both sides are covered lightly in cornmeal
10. Cover and let rise another 20 minutes
11. Heat a coverable pan over low-medium heat and lightly grease with oil
12. Place as many muffins as space permits, cover, and let cook and rise for 10 minutes, and then turn and let other side cook for 5 minutes. Both sides should end up golden brown, looking like store made English muffins!

Created using The Recipes Generator

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