This delicious English muffin recipe by Alton Brown is a quick and easy way to enjoy warm, fluffy, and golden-brown muffins right at home. With simple ingredients and a foolproof method, these classic muffins boast a light and airy texture, perfect for spreading with creamy butter or topping with your favorite ingredients.
Recipe Ingredients:
- 1/2 cup non-fat powdered milk
- 1 tablespoon plus 1/8 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon shortening
- 1 cup hot water
- 1 package dry yeast
- 1/3 cup warm water, about 100ºF
- 2 cups all-purpose flour, sifted
- Cornmeal, for sprinkling
How To Make English Muffins?
- Prepare the Milk Mixture: In a medium bowl, combine 120g / 1/2 cup powdered milk, 15g / 1 tablespoon of sugar, 5g / 1 teaspoon salt, 15g / 1 tablespoon shortening, and 240ml / 1 cup hot water. Stir until sugar and salt are dissolved and set aside to cool.
- Proof the Yeast: In a small bowl, combine 7g / 1 package dry yeast, 1/8 teaspoon of sugar, and 80ml / 1/3 cup warm water (38ºC / 100ºF). Let it rest until the yeast dissolves and becomes frothy.
- Mix the Dough: Add the yeast mixture to the cooled milk mixture. Gradually add 250g / 2 cups sifted all-purpose flour. Beat thoroughly with a wooden spoon until smooth. Cover and let rest in a warm spot for 30 minutes.
- Preheat the Griddle: Set an electric griddle to 150ºC / 300ºF.
- Prepare the Rings: Lightly spray 4 (3-inch) metal rings with vegetable spray and sprinkle the insides with cornmeal. Place rings on the preheated griddle.
- Cook the Muffins: Scoop batter into each ring. Cover with a baking sheet and cook for 5-6 minutes. Remove the sheet, flip the rings using tongs, cover again, and cook for another 5-6 minutes until golden brown.
- Cool and Serve: Transfer muffins to a wire rack, remove rings, and let cool. Repeat with remaining batter. Split with a fork and serve with your favorite toppings.
Recipe Tips:
- Use Warm Water for Yeast: Make sure the water is warm (around 38ºC / 100ºF) but not too hot, or it can kill the yeast. Properly activated yeast helps your muffins rise and become fluffy.
- Grease the Rings Well: Lightly coat the inside of your metal rings with vegetable spray and sprinkle with cornmeal to prevent sticking and give the muffins a classic texture.
- Cover While Cooking: When cooking the muffins on the griddle, cover them with a baking sheet. This traps heat and ensures the muffins cook evenly, giving them that perfect golden color.
- Don’t Overmix the Batter: Mix until just combined. Overmixing can make the muffins dense instead of light and airy.
- Use a Fork to Split: Always use a fork to split your muffins instead of a knife. This technique helps preserve the nooks and crannies, which are perfect for catching butter and toppings.
How To Store Leftovers?
- Refrigerate: First, let the leftover English muffins cool to room temperature. Then, store them in an airtight container or a resealable bag in the refrigerator for up to 5 days to keep them fresh.
- Freeze: Allow the muffins to cool completely, then wrap them individually in plastic wrap or place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, thaw at room temperature and toast before serving for the best texture.
Nutrition Facts
- Calories: 150
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 240mg
- Total Carbohydrate: 29g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 5g
Check out More Recipes:
Alton Brown English Muffins
Description
This delicious English muffin recipe by Alton Brown is a quick and easy way to enjoy warm, fluffy, and golden-brown muffins right at home. With simple ingredients and a foolproof method, these classic muffins boast a light and airy texture, perfect for spreading with creamy butter or topping with your favorite ingredients.
Ingredients
Instructions
- Prepare the Milk Mixture: In a medium bowl, combine 120g / 1/2 cup powdered milk, 15g / 1 tablespoon of sugar, 5g / 1 teaspoon salt, 15g / 1 tablespoon shortening, and 240ml / 1 cup hot water. Stir until sugar and salt are dissolved and set aside to cool.
- Proof the Yeast: In a small bowl, combine 7g / 1 package dry yeast, 1/8 teaspoon of sugar, and 80ml / 1/3 cup warm water (38ºC / 100ºF). Let it rest until the yeast dissolves and becomes frothy.
- Mix the Dough: Add the yeast mixture to the cooled milk mixture. Gradually add 250g / 2 cups sifted all-purpose flour. Beat thoroughly with a wooden spoon until smooth. Cover and let rest in a warm spot for 30 minutes.
- Preheat the Griddle: Set an electric griddle to 150ºC / 300ºF.
- Prepare the Rings: Lightly spray 4 (3-inch) metal rings with vegetable spray and sprinkle the insides with cornmeal. Place rings on the preheated griddle.
- Cook the Muffins: Scoop batter into each ring. Cover with a baking sheet and cook for 5-6 minutes. Remove the sheet, flip the rings using tongs, cover again, and cook for another 5-6 minutes until golden brown.
- Cool and Serve: Transfer muffins to a wire rack, remove rings, and let cool. Repeat with remaining batter. Split with a fork and serve with your favorite toppings.
Notes
- Use Warm Water for Yeast: Make sure the water is warm (around 38ºC / 100ºF) but not too hot, or it can kill the yeast. Properly activated yeast helps your muffins rise and become fluffy.
- Grease the Rings Well: Lightly coat the inside of your metal rings with vegetable spray and sprinkle with cornmeal to prevent sticking and give the muffins a classic texture.
- Cover While Cooking: When cooking the muffins on the griddle, cover them with a baking sheet. This traps heat and ensures the muffins cook evenly, giving them that perfect golden color.
- Don’t Overmix the Batter: Mix until just combined. Overmixing can make the muffins dense instead of light and airy.
- Use a Fork to Split: Always use a fork to split your muffins instead of a knife. This technique helps preserve the nooks and crannies, which are perfect for catching butter and toppings.
Alton Brown English Muffins
