SaltyNina Beckers

English muffins

SaltyNina Beckers
English muffins

Homemade english muffins are so much easier than you think. This recipe is simple and will give you soft, chewy muffins. Of course you still need to have patience for the dough to rise, but it’s worth the waiting.

These muffins are at their best toasted with salted butter and jam. But you can have endless combinations. If you like it salty, think of avocado, (fresh) cheese, salmon, bean-spread covered with lots of fresh herbs. Sweet tooth can go for banana (or any kind of fruit) with brown sugar, quark and cinnamon.

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Ingredients (10 muffins) :

  • 360 g of All Purpose flour

  • 110 g of warm water (make sure you are NOT using hot water)

  • 110 g of warm milk (make sure you are NOT using hot milk)

  • 1 package of dry yeast (7 g)

  • 10 g of sugar

  • 5 g of salt

  • 3 tablespoons of polenta

Extra materials: Kenwood, scale, large skillet, pastry scraper


Directions:

  1. Warm your milk and water together in a saucepan or microwave. Transfer this in a big glass or measuring cup.

  2. Add your sugar and yeast and stir well. Let this rest for 5 minutes.

  3. Meanwhile weigh your flour in the kenwood and add salt.

  4. Add your wet ingredients and beat the dough until the batter is smooth (takes a few minutes).

  5. Cover the bottom of the kenwood with a bit of oil, lay your dough on top and cover again with oil (to prevent drying out).

  6. Cover the bowl with plastic foil, and let the dough rise for 2 hours in a warm place (e.g near a warm stove or in a warm oven at 30°C). It needs to double in size.

  7. If you’re ready to make the muffins make sure to flour your work surface. Use a pastry scraper to divide the dough into 10 equal pieces. Roll these to nice muffin balls.

  8. Cover a baking pan with baking paper and sprinkle the polenta on the paper. Lay each muffin on the baking paper. Cover with a clean towel and let them rise a second time (+/- 35 min).

  9. When ready to cook the muffins, warm a large skillet over medium heat. Melt a good piece of butter or oil and bake them for about 5 minutes on each side.

  10. Transfer them back to the baking pan and place them in a 180°C oven for 7-10 minutes. This way you are sure they are completely cooked.

    Allow to cool and place in plastic bags for storage. They freeze easy and toast up nicely straight from the freezer.

    You want to make your muffins vegan? Replace the milk with water, almond milk, or soy milk. Replace the butter with olive oil.