Homemade English Muffins

  • Serves: Makes about 18 3-inch muffins
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  • Comments: 16

Variation: Sourdough English Muffins



These are nice and crunchy(when toasted) on the outside, and chewy in the center, with lots of nooks and crannies for the butter. :^) My recipe is mixed using at chemical leavener at the end to ensure a bubbly interior producing the wonderful nooks and crannies always associated with them; it's a technique I adapted from both Michael Ruhlman and Peter Reinhart. The dough is more like a thick sticky batter; it can be spooned onto a cornmeal dusted griddle, either free form, which this is the perfect recipe for. You can optionally, place the batter into English Muffin (Crumpet) rings, forming the perfect shape. (You can fashion 3-inch rings out of foil.) Don't let the lack of crumpet rings stop you from making these; you can also use the rims of quart-size canning jars. The cornmeal keeps them from sticking to the hot griddle and also adds the textured bottom. Toasting the finished English muffins began apparently because leftover ones became dry and tough and it was done to make them more palatable.
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