Let’s face it. We have all had mornings where getting out of the door on time can be a challenge. On those sorts of mornings, a homemade breakfast seems out of the question. Instead, we settle on something from the freezer or perhaps the drive-through. Sure… that stuff may be served hot, but how good does it actually taste?
English muffins are a classic breakfast food. They can be toasted and slathered with butter and jam or even cream cheese. These muffins pair well with just about anything. But if you have time to linger over the table, serve them as the foundation for Eggs Benedict… a personal weekend favorite.
Instead of reaching for a bag of muffins, try making them at home. Fresh English muffins are easier to make than you think. Their flavor is certainly unlike anything you ever took out of a grocery package.
The recipe listed is modified from the one printed in my 1938 edition of the Modern Home Cook Book by Grace E. Denison. (Cooking instructions were not detailed enough in the original recipe.)
English Breakfast Muffins
- 1 tbsp. butter
- 1 1/2 C. milk
- 1/2 C. lukewarm water
- 1 pkg. of yeast
- 3 C. flour
- 1 tsp. salt
Mix the flour and salt in a large bowl. In a small container, bloom the yeast in warm water. Add the butter to the yeast/water mixture. After 5 minutes, pour the yeast/water/butter mixture into the flour. Also pour in the milk. Stir to combine. The resulting dough will be quick sticky. Allow the dough to rise for 30 minutes.
Heat a griddle on the stove (or you can use an electric skillet). If using cast iron, go with a low stove top setting to prevent burning. Grease the griddle with a little butter. Next, use muffin rings or tuna cans with both the top and bottom removed. Grease the inside of the rings (or cans) with butter then place on the griddle. Fill approximately halfway up the sides of the rings. (An ice cream scoop works well.) Place a domed lid over the top of the rings (this will help steam the top of the muffin). Cook the muffins for approximately 5 minutes (can lift one up with a spatula to check for a golden brown color). Turn the rings over using the spatula or a pair of tongs. NOTE: the batter should have risen to the top of the rings while cooking. Cook for another 5 minutes or until golden brown.
Remove the muffins from the griddle and repeat the process until the batter is gone. This recipe makes approximately 9 English muffins when using 3 7/8″ rings (just happens to be the size I have on hand so these are large English muffins).
For the classic experience, use a fork to split open the muffin. If you prefer a cleaner look, simply use a knife instead.
These muffins toast up nicely. The flavor and the texture will remind you why homemade is better and just may convert you into making your own English muffins. They really are easier to make than you think!