Homemade English Muffins

You know I love a good english muffin. Before I was always satisfied with the ones from a package. But when I found out it was fairly easy to make a batch I was hooked. I mean seriously what is better than something homemade and fresh. Especially being able to say "yeah, I did that!"

But before we get into the details of the recipe lets talk about something we didn't know about this yummy bake good.

Here is something that surprised me, the english muffin is actually not exactly from England. This food was invented in the United States to be more exact New York. So why is it an english muffin instead of like a New York muffin. Well it was invented by an British immigrant, Samuel Bath Thomas, hence the english muffin part. But the idea was from just making thinner pre-cut crumpets working in a bakery. They're actually called english muffins to differentiate between them and the regular american muffin. I guess the rest is history for the english muffin. Funny how simple things were when they were invented back then.

Another thing you'll want to know about english muffins is that they are not baked, they are griddle. this is an important thing to know when going to make them. Be prepared to griddle them, or even throw them in a frying pan to get them done.

Its an easy process that just takes a little time. Starting by activating yeast with water, sugar or honey, and yeast for about 5-10 minutes. Then you can simply add the other ingredients, I use a stand mixer with the dough hook. But you could just use a mixing bowl and mixing fork/hands. Simply use any way that works best for you.

I then like to transfer the dough into a oiled bowl to let it rise. Cover it and let it rise in a warm place for about an hour or if your oven has a proof setting you can use that too. Our current oven does not have that setting but you can cheat by preheating your oven to 200 degrees Fahrenheit shut it off. Put the bowl with the dough in there to rise with the oven door cracked open. This will speed up the rising process if you don't want to wait as long.

After the dough rises you then take it and roll it out. I like to roll it to about a half to three quarters inch thickness. The dough should feel nice, light, and fluffy. Usually its very easy to roll out. Once you roll it out you can take anything round like a biscuit cutter, cookie cutter, or even a glass. Cut out the circles for the english muffins.

After you have cut out the circles they will need to rise for about an additional 30 minute or until you are ready to grill them. I like to place them on a lines baking sheet to let them rise for easy clean up. I find it fun to just watch them poof up!

Once they have risen to your liking its time to griddle them. This can be done on a griddle or if not just a frying pan. I like to use a little bit of oil or spray so there is no sticking. The key is to do it on low and slow. Don't rush perfection and don't mess with them much as they cook. Just let them go and try to flip just once. You want to try not to deflate them and let them remain light and fluffy. You'll find your own grove with it don't get discouraged!

After that there you go homemade english muffins! You will never want a store bought one again. You can eat them warm with butter and jelly. Make them ahead and toast them. Make a yummy english muffin sandwich, anything of your liking. They will keep longer in the refrigerator or cool place. You can even freeze them and bring them out when you are ready! The possibilities are endless and yummy! Just enjoy your homemade english muffins and brag that you made them yourself!

English Muffin Ingredients

• 1 cup warm water

• 2 1/2 teaspoons yeast

• 1 tablespoon white granulated sugar can substitute with honey

• 1 large egg

• 2 3/4 tablespoons melted butter cooled

• pinch of salt or 1 teaspoon

• 3 1/3 cups all purpose flour

English Muffin Steps

1. Combine water, yeast, and sugar. Let the yeast activate for about 5-10 minutes or until its gotten frothy.

2. Add in the rest of the ingredients. Be careful not to cook the egg with the melted butter. make sure butter is slightly cooled.

3. Mix all the ingredients well until you get a dough.

4. Transfer the dough into a oiled bowl and let rise for about an hour, or until it has doubled.

5. Once it has risen. Take the dough and roll it out to about 1/2 to 3/4 inch thickness.

6. Cut out circles with biscuit cutter, cookie cutter, or round glass.

7. let them rise again for about 30 minutes or until desired thickness.

8. Once they rise griddle them or put them in a frying pan. Cook them low and slow. Flipping only once.

9. Serve warm with butter or how you would an english muffin.

10. Enjoy!