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English Muffins

Posted By Vardhini On May 8, 2012 @ 12:01 am In Baking,Bread,Breakfast,Continental,Eggless,Gallery,Healthy Recipes,Kid Friendly | 17 Comments

Time for the Gourmet Seven and for this month we have chosen ‘English breakfast”. The first thing that popped in my head on hearing the theme were these muffins. I have had them for breakfast a couple of times and would not have not thought about making them if not for blogging. So I started looking out for recipes and was wondering how the muffins get that nice brown color. The way these muffins are made surely surprised me and I enjoyed the whole process. OK, so are you wondering how they are made. Well the cooking starts off on the stove and ends in the oven. I was doing happy dances when I flipped the first muffin and saw the lovely brown color.

Now, I do have to work a little on getting perfectly smooth rounds and I am sure that will come with some practice. Again, the bread loving family was immensely pleased with the muffins and they were a super hit. Recipe is from browneyedbaker.

English Muffins | Cooks Joy

My son had his muffins with some cream cheese.

English Muffins | Cooks Joy


  • 2 1/4 bread flour (substitute with all purpose flour)
  • 1/2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 1/4 tsp instant yeast (Refer to “My Notes” below if using active dry yeast)
  • 1 tbsp butter or shortening at room temperature
  • 3/4 cup to 1 cup milk or buttermilk at room temperature
  • Cornmeal for dusting

My Notes

  1. If using active dry yeast, proof it first with some warm water and sugar and then add to flour. Refer to pav bread. Since we are adding sugar to proof up the yeast, skip the sugar in the first step.
  2. If needed checkout the buttermilk substitute here.
  3. I did not have a thermometer setting to measure the griddle temperature. I just heated it up until a splash of water sizzled in the griddle.
  4. Cook on the griddle until both the sides have a nice brown color. If flipped early, they will fall apart and if too long they would turn black. So, keep an eye. I had to cook for exactly 5 minutes on each side.
  5. While the pieces are cooking, the remaining uncooked pieces need to be covered to avoid drying.
  6. The muffins need to be transferred directly from the griddle to the oven for the center to cook. Again, keep an eye.



Take bread flour, sugar, salt and yeast in a bowl. Mix.


Add butter. Mix.


Add milk or buttermilk.


Form a dough. It will be sticky.


Knead for about 10 minutes forming a smooth ball. Cover and place in a warm place to double.


Dough has doubled up. It takes roughly 1 to 1.5 hours. Punch it down and divide into 6 balls.


Line a baking sheet with parchment paper. Lightly spray oil and dust with cornmeal. Place balls over it and lightly spray oil and dust them with cornmeal. Cover and allow to rise again.


After about 1 to 1.5 hours the balls have doubled up in size. Time to start cooking.


Heat a griddle and the oven to 350F. Keep oven rack in the middle shelf. Brush griddle with oil and gently transfer the balls to the griddle. They will flatten and puff up. Cook for about 5 – 8 minutes.


Flip over and cook for another 5 – 8 minutes. Love that nice brown color on them.


Transfer them immediately to a sheet pan and place in oven and bake for about 5 – 8 minutes.


Out of the oven. The center is cooked and the muffins are done. Repeat process for remaining pieces.

Soft on the inside, the muffins were very tasty.

English Muffins | Cooks Joy


Check out the other gourmet seven members here. Anamika, Anusha, Kaveri, Radhika, Sangee and Veena.

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