English Muffins

There are some foods that I consider to be just a catalyst for other, more appealing foods.  Take french fries, for example.  I actually refer to the long fried potatoes as ketchup sticks because without the ketchup, I really see no point in eating a french fry.  I've always applied the same principle to my english muffin eating experience.  The crater filled muffin has always served as a suitable holder for my butter, jam, peanut butter, eggs or avocado but beyond that - they really didn't serve any purpose.  

It's not that there's anything inherently displeasing about english muffins, but on their own, they've never been that appealing.  Then it occurred to me that perhaps I just haven't been eating the right kind of English muffins.  I honestly don't think that I've ever tasted a made from scratch, freshly baked English muffin.   Is it possible that I could make a muffin at home that is crave worthy, all on its own? 

If anyone can turn an ordinary English muffin into an exceptional breakfast treat filled with nooks and crannies, it's America's Test Kitchen.  I'm wasn't completely convinced that making homemade English muffins would get me to put aside my jar of peanut butter, but it was certainly worth a try.  

English Muffins
2 3/4 cups bread flour
1 Tablespoon yeast
1 1/4 teaspoons salt
1 cup + 6 Tablespoons warm whole milk
2 Tablespoons honey
5 Tablespoons cornmeal
2 Tablespoons butter

Combine yeast, flour and salt.  

Whisk together warm milk and honey.

Add milk to flour mixture and stir until just combined.  

Cover with plastic wrap and let rise 1 hour. 

Sprinkle a silpat with 4 T. cornmeal. 

Use a greased 1/4 measuring cup to divide dough into 8 portions. 

Spray hands with cooking spray and shape each portion into a 2" disk.  

Place disks on baking sheet and sprinkle with 1 T. cornmeal.  

Cover loosely with plastic wrap and let rise 1 hour.  

Melt 1 T. butter in non-stick skillet.  Add 4 dough rounds and cook until browned.

Flip and cook 2 minutes longer.  Repeat with remaining butter and muffins.

Transfer to clean baking sheet and bake 10-12 minutes at 350.

Let muffins cool completely on wire rack.  

Split muffins with fork or knife.  

Toast and serve. 

Well it turns out, I really DO like plain English muffins.  As I suspected, I was eating the wrong kind of muffins all this time.  Homemade from scratch English muffins are AMAZING!  And I can eat them plain - without any toppings.  And when I do add my favorite toppings or filings, they're even more amazing.  

Ciao!

Click here for a printable version of this recipe