Try English breakfast muffins! Homemade English muffins breakfast is delicious and full of flavor.
I have good memories of English muffins as a kid. We used to toast them and spread butter on them for breakfast. It never occurred to me that I could actually make them myself.
I don’t often make bread, but the lure of the sweet childhood memory of English muffins was enough to send me to the kitchen.
My first attempt was tasty, but the texture was nothing like was I was looking for. They were too dense and tough. I think I used too much flour.
With some adjustments to the recipe, my second attempt provided some frankly amazing results. This is an English muffin worth dying for.
Or worth kneading and patiently waiting through rise time for, anyway.
Robb was in love, but the kids seemed a little underwhelmed by my latest creation.
(Kids never know how good they have it, do they? I mean, homemade English muffins??? C’mon!! It’s the stuff of dreams!)
That is, until I started cracking these muffins open and filling them with eggs, cheese, and ham or bacon. Then, they got interested in a big hurry. Especially my bottomless pit of a teenage son.
The easiest way to make these is in a cast iron skillet. I have a 12-inch skillet, and it easily fit 8-9 muffins. You put it on the stove and toast each side until lightly browned, then move the whole thing to the oven and bake for a few more minutes.
If you don’t have a cast iron skillet, or something that can go directly from stovetop to oven, don’t fear. You can brown them on a griddle or regular skillet, then transfer to a baking sheet to finish them up.
Either way you do it, these English muffins will be the stuff memories are made of!
Want more? Try these breakfast breads!
- 1 cup milk
- ¾ cup water
- 3 tablespoons butter
- 2½ teaspoons yeast
- 2 teaspoon sugar
- 4 cups flour
- Scald milk and butter until warm. (about 105-115F)
- Add butter, yeast, and sugar to milk mixture. Let sit about 5 minutes to allow yeast to bloom.
- Mix in flour. (I used a stand mixer for this.) This will form a soft dough, so it is easiest to use a stand mixer or bread machine to knead the dough. Knead until smooth and shiny, about 5 minutes.
- Place dough in a greased large bowl, cover, and let rise until double in size, about 1-2 hours.
- Split dough into 18-20 even pieces. Roll pieces into balls, and sit on a baking sheet lined with parchment paper. Let rise an additional 20-30 minutes.
- Sprinkle a large skillet with cornmeal, and carefully place muffins in it. Cook on the stovetop over medium high heat, until bottoms are browned. Flip muffins and brown other side.
- Move skillet to the oven (or if skillet is not oven-safe, transfer muffins to a baking sheet) and bake at 400F for 10-12 minutes.
- For best results, use a fork to spit muffins, rather than a knife to cut them.