If you stopped by earlier this week, you may have seen that I’ve had to adjust my weekly posting schedule due to my new work schedule. Wrapped up in this time change has been the rather sudden (and not entirely welcomed) need to wake up around 3:00 a.m. each morning to get ready for work (a complete reverse from my previous routine of working at 3:00 p.m.). So, in order to survive the eternal darkness of the early morn, I’ve found myself in dire need of a substantial, yet quick breakfast staple to really get me going. After suffering through a week of instant oatmeal (a far, unsatisfying cry from the hearty baked oatmeal I’d relied on in the past), I knew this next week had to improve. To remedy my dismal breakfast dilemma, I decided to try my hand at making one of my absolute favorite breakfast foods: the English muffin (or “toaster crumpet”)! With its origins stretching all the way back to the original Anglo-Saxons (inventors of the true crumpet – essentially an English muffin with the nooks and crannies on the outside), the modernized English muffin has long proven its worth as a staple at the breakfast table. And, with its soul- (and appetite-) satisfying nooks and crannies making perfect wells for everyone’s favorite spread, butter, or jam, the English muffin is a wonderfully universal answer to the eternal question: “What’s for breakfast?”
English Muffin Recipe
Makes 8 – 10 muffins
- 1/2 cup warm water (100 – 110 F / 37 – 43 C)
- 3/4 teaspoon active dry yeast
- 1/2 cup milk (I used soy)
- 1 1/2 Tablespoons butter (vegan substitute works perfectly, too!)
- 2 Tablespoons honey
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- Corn meal
- In a small container, combine the warm water and yeast; let sit for 10 minutes until the water is cloudy and the yeast has started to foam.
- Over medium-low heat, combine the milk, butter, and honey in a small saucepan and cook until the butter has melted. Remove the pan from the heat and let cool for 2 – 3 minutes.
- Measure 1 1/2 cups of flour into a medium sized bowl and set aside.
- Gently stir the yeast mixture into the saucepan, and pour the combined ingredients into the flour. Stir until combined.
- Add the remaining 1 cup of flour and the salt to the bowl and stir to form a rough dough. Place the dough on a floured surface and knead for 3 – 5 minutes, or until the dough is springy and lightly sticky (you may need to add some additional flour to eliminate excessive stickiness). Let the dough rest for 5 minutes.
- Line a baking sheet with parchment paper and dust with corn meal. Set aside.
- Flatten your rested dough to a thickness of about 1/2 inch / 1.5 centimeters. Using a biscuit cutter, round cookie cutter, or round implement of your choice (I used a mug), cut out your muffins and transfer them to the prepared baking sheet. Reroll the scraps and continue cutting out as many muffins as possible.
- Sprinkle corn meal over the tops of the muffins, cover with a clean towel, and let rise in a warm place for 1 hour, or until doubled in size.
- When your muffins have risen, heat a heavy skillet over medium-low heat. Dust any excess corn meal off of your muffins, and gently transfer them to the hot skillet (allow enough space in the pan so that the muffins aren’t touching). Cook for 8 – 10 minutes, or until the bottoms are well browned. Flip and cook for another 8 minutes. Transfer muffins to a wire rack to cool.
- Slice, toast, and enjoy with your favorite spread!
As always, thanks for stopping by!