Don’s Homemade English Muffins are SO much better than store-bought. Warm, right from the oven. Oh goodness!
Don’s Homemade English Muffins are delicious with marmalade.
Don’s Homemade English Muffins
Although this is Don’s Homemade English Muffins recipe, I have mostly taken over the baking and he seldom makes them anymore.
These are deliciously crusty English muffins that can be used for Eggs Benedict, eaten with butter and jam or used to make small sandwiches. Don found the basic recipe years ago in Joy of Cooking.
Don’s Homemade English Muffins are good for breakfast, lunch or supper.
Over the years Don experimented until he was satisfied that this is the best English Muffin recipe ever! We make them a few times per year and usually make several batches during the Christmas season because we give them as gifts to our friends and relatives. Our grandson Brennan loves them and always asks us to bring him some.
Don’s Homemade English Muffins are amazing topped with peanut butter, fresh from the oven.
Eat the English Muffins immediately or freeze for later. Do not store on top of the refrigerator. Since they are fresh and have no preservatives, they mold quickly in a warm kitchen.
What You Need
You will need a rolling pin, biscuit cutter, measuring spoons and cups and a good sized mixing bowl, along with standard baking sheets (cookie sheets) for this recipe.
Don’s English Muffins Recipe
Don's Homemade English Muffins
Oh, the smell of fresh baked Homemade English Muffins. And they taste even better. Split with a fork and toast or broil.
Ingredients
- 2 cups hot water (not too hot or you will kill the yeast)
- 1 cup scalded milk - cooled
- 1/4 cup honey
- 2 teaspoons salt
- 3 packages yeast (about 7 1/2 teaspoons)
- 8 cups flour - divided
- 1 stick unsalted butter (1/2 cup)
- cornmeal for dusting
Instructions
- Dissolve the yeast in hot water for 10 minutes.
- Add the milk, honey and salt.
- Mix in half the flour. At this point you’ll have a bowl of sticky dough.
- Cover and let raise until it’s doubled in size.
Melt the butter; let it cool to the touch and mix it into the dough.
- Begin adding the rest of the flour and stop when you have ball that sticks together.
- Don’t add too much flour because the muffins will be too dry.
- Roll out the dough on a floured board or surface.
Cut out 3-inch rounds.
- Place the rounds on cookie sheets dusted with cornmeal, cover with a cloth and let them raise until doubled in size.
Now you have a choice.
Option 1: Just leave them on the cookie sheets and bake in a 350F degree oven for 15-20 minutes or until golden brown.
- Turn the pan around halfway through the baking time.
Option 2: You can butter a griddle and fry them to a golden brown.
- Let cool on racks or brown paper.
- Split with a fork and toast or broil them to eat.
https://recipeideashop.com/homemade-english-muffins/
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Don’s Homemade English Muffins Nutrition Label. Each serving is one muffin (no toppings).
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