I am a fatalist, which means I believe in fate. There are too many things in this world that seem like coincidences but were totally intended by the universe. Case in point: on more than one occasion, I have decided to make something with the intent of searching for a recipe and before I can even open Google, up pops a recipe a blogging friend has posted on Facebook or Instagram! The very thing I had decided I would make! Coincidence? I think not, it’s fate!
That is my story of the English Muffins. I was walking back from getting a mani-pedi in our hood, thinking about the upcoming weekend visit with our dear friends from Wisconsin/Arizona (they have two homes) and I realized that I didn’t have a breakfast planned for one of the days and I remember wanting to try baking English Muffins, so on my walk home, I decided that I would bake English Muffins!
Upon my return, I sat down at my kitchen desk to catch up on Facebook and low and behold, dear Lorraine has reposted her recipe for…wait for it…English Muffins! That is fate! I was destined to bake English Muffins that afternoon.
Home Made English Muffins
Makes 6-8 English Muffins.
Please click here for the original recipe.
Please click here to print this recipe.
Ingredients:
- 200 mL (7 oz) milk
- 5 g (1 tsp) sugar
- 3 g (1 tsp) instant dry yeast
- 20 g (1 oz) butter
- 320 g (2 1/2 cups) AP unbleached flour
- 2 g (1/2 tsp) salt
- 2 g (1/2 tsp) baking powder
- 1 small egg
- cornmeal for dusting
Directions:
- Heat the milk to 37° C (100° F), sprinkle in the sugar and yeast and mix well. Allow to proof for 10 minutes or until frothy.
- Melt the butter and set aside to cool a bit. Add the butter to the milky yeast (once proofed) stir in the egg and mix well and set aside.
- Mix the flour, salt and baking powder together in the large bowl of your stand mixer, add the liquid all at once and beat/knead for about 10 minutes or until smooth and silky.
- Lightly cover with oil and set aside in a draft free spot for about 1 hour.
- Preheat the oven to 325° F (160° C).
- On a lightly floured board, turn out the dough and roll out to about 1 cm (1/2 inch) thickness. Cut 8-10 cm (3 1/4″ to 4″) rounds. Dust with cornmeal (brush off any excess) and cook over a low heat in a cast iron frying pan for about 3 minutes each side (do not oil). Finish baking in the preheated oven 20-25 minutes or until the internal temperature is 199° F (93° C). Allow to cool slightly, and then separate each into two using a fork to maximize the nooks and crannies!

The top one is perfect!
Notes:
- If you cannot get small eggs, then take 1 large egg and whisk it to incorporate both yolk and whites, weigh it and divide by 2. Use half in this recipe and save the other half for something else.
- In hindsight, my English Muffins pictured puffed up way too tall, so I have modified the instruction to roll out to half of the original thickness. Plus you should get a few more that way.

Like Lorraine, I like a little English Muffin with my butter.