When I was a little girl, my mom would buy Thomas’® English muffins. They weren’t something she bought all the time, so when they were in house, it was a treat.
I would always toast mine, and I would slather one side of my muffin with peanut butter and the other side with jelly. I loved the way the peanut butter would nestle down into the famous “nooks and crannies”.
Fast forward to the present. I still love English muffins. I still like to toast them, and instead of peanut butter, I slather them with butter and jelly (homemade strawberry is the best!). You won’t want or need to toast these amazing muffins. Eating them fresh and warm is the way to go!
My youngest grandson Emerson loves English muffins and strawberry jam, so I thought it would be fun to make him some!
2 ½ cups all-purpose flour (355 grams)
¼ teaspoon instant yeast
¼ teaspoon salt
2/3 cups milk (160 grams)
½ cup water (120 grams)
1 tablespoon butter
In large bowl whisk flour, yeast and salt. Set aside.
In a saucepan warm the milk, water and butter on low heat just until the butter melts. It should be between 105-110°F.
Pour almost all of the milk mixture into the flour mixture and stir with a wooden spoon. If the dough is too dry, add the remaining milk. The dough should be a little sticky and you should be able to form a shaggy ball.
Cover the bowl with plastic wrap and place in a warm area. The dough will sit for 12-18 hours (I usually start the dough the night before making them). This is the fermentation period and the reason you don’t have to knead the bread. This also gives the muffins all those “nooks and crannies”.
Place the dough on a floured surface.
Sprinkle a little flour on top. Cover with a linen towel and let rest for 10 minutes.
Roll the dough to about 3/4″ thick. Make sure to keep your rolling pin and work surface floured so the dough doesn’t stick. The dough is a little sticky.
Using a 3″ round cutter, make 6-7 circles. Place a couple of inches apart on a baking sheet lined with parchment and coated with corn meal (you can use flour if you don’t have corn meal). Cover with a towel and allow to rest for 45 minutes.
After 45 minutes the muffins will be a little puffy.
Heat a large non-stick pan over medium-medium/low heat. Gently place 3 muffins in the pan (being careful not to deflate them). Cover with a lid (this helps to steam them) and cook for 7-8 minutes. Remove the lid and turn the muffins over. Cook for another 3-4 minutes. The sides will be soft, but not sticky. Place on a cooling rack to cool.
I like to fork split my muffins.
Place on a plate and cover with a generous amount of butter and homemade strawberry jam. YUM!!!
I hope you make these delicious English muffins and if you do, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:).