English Muffin Resep

English Muffin Resep – Whether you’re a beginner or a seasoned baker, this is the English muffin recipe you need to create the softest, fluffiest English muffins ever. You’ll be surprised how easy these yeast-based muffins are to make, plus they’re ready in about two hours!

If you’ve been following this blog for a while, you know that my absolute favorite breakfast is the classic English Muffin Breakfast Sandwich. I’ve shared my Pork Breakfast Sausage Patty recipe and today is the day I’m excited to share this Homemade English Muffin Recipe with you.

English Muffin Resep

I am so excited to share this recipe with you today! This is the final part of a trilogy of breakfast recipes I developed in honor of the breakfast sandwich. You may also recognize these golden beauties from another breakfast classic; Eggs Benedict. In fact, when I’m at brunch (and there’s no breakfast sandwich available), I ONLY order the Eggs Benny if it’s on an English Muffin.

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Who knew homemade English muffins were so easy to make? I certainly don’t. Now that I know, I always have something on hand in the freezer. This recipe makes some of the best English muffins I’ve ever had, and trust me, there’s no substitute for fresh and homemade. Once you make them, you’ll never go store bought again!

These muffins have a signature crispy, chewy golden exterior and a famously light and airy interior. When you open them, insert a fork into the center of the muffin. Pull it open and you’ll see the familiar nooks and crannies of English muffins.

These empty honeycomb spaces are where all the melted butter and jam (or honey) collects… are you drooling yet?

You obviously know what an English muffin is or you wouldn’t have read this far! They are generally small round yeast-leavened flatbreads that are baked on a plate. The muffins, not to be confused with American-style sweet quick bread muffins, are meant to be cut open and then eaten with butter and jam. They are perfect as part of an English breakfast or with tea.

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I’m willing to bet you have most, if not all, of these ingredients on hand in your pantry/fridge right now. So really… you COULD make these English Muffins right now! Just think: In the time it takes me to write and edit this post, I could eat another batch of freshly baked English muffins!

Any kind of milk works for this recipe, in fact you can even use water. I always make 1% milk fat with milk.

Although I have seen other English muffin recipes with vegetable oil, I prefer to make mine with softened unsalted butter. Because…or is better! You can also use salted butter, just be aware of how much salt you add to the dough. Reduce if necessary.

The sugar gives these muffins a light but not overly sweet flavor profile. It also makes it easier to achieve that nice golden brown outer crust that everyone loves. Replace sugar with honey if desired. I personally like my honey on my toasted English muffin!

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Flour is the basis of every dough recipe. This recipe contains only unbleached all-purpose flour. However, feel free to substitute 1/2 to 1 cup of AP flour with whole wheat flour. You can also use bread flour for this recipe.

Cornmeal is an important addition to English muffins. Come to think of it, I haven’t seen one without it. Are you? When you make this recipe, you will notice that the dough is quite sticky when you shape it. Dusting the muffin with cornmeal makes it easier to transfer the batter to the plate.

Last but certainly not least… Instant yeast has a lower moisture content and is ground more finely than active dry yeast. It works faster and doesn’t need to be “fixed” in liquid like active dry yeast.

Start by heating the milk (on the stovetop or in the microwave) until it reaches between 120 F and 130 F. Don’t let it get above 140 F. That’s the temperature at which the yeast starts to die, and we need that yeast well. and active!

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Next, add the warmed milk, yeast, melted butter, egg, salt, sugar and flour to the bowl of a stand mixer fitted with a paddle attachment. Mix the dough on low speed until it comes together, then increase the speed by one speed. Knead the dough on low-medium speed until it forms a ball and pulls away from the sides of the bowl.

Scrape down the sides of the bowl and shape the dough into a ball. Cover the bowl with plastic wrap or beeswax wrap and place in a draft-free location. I use the oven with the heat left on or I use the test setting.

Either way works. Be sure to tell everyone in the house that the dough is rising in the oven. Trust me, accidentally turning on the oven with dough in it can have disastrous consequences!

Let the dough rise until almost doubled in size (about an hour). When it has tried, remove it from the bowl and divide it into eight equal parts. Sprinkle a plate with 1/4 to 1/2 cup of cornmeal.

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Roll each part of the dough into a ball with your hands and then flatten it on a plate covered with cornmeal. Push it down until it’s in the shape of an English muffin, making sure the two flat sides are lightly coated with cornmeal. Place the muffin on a baking sheet covered with baking paper.

To bake the muffins, lightly oil an electric griddle or baking pan and heat on the lowest setting. Bake the muffins on low heat for 7-15 minutes on each side. Remember, you want a nice golden exterior and a fully cooked fluffy interior.

If you find that the muffins are browning too quickly (leaving the insides raw), you can stop baking them in a 350 F oven for about ten minutes. They are fine, don’t worry!

Just like my homemade pork breakfast sausage patties, this English muffin recipe is perfect to make before a meal. While most people think breakfast sandwiches are best for breakfast…I love them so much that sometimes I eat them for a quick lunch.

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If you want to freeze these English Muffins, I recommend letting them cool to room temperature and then placing them in a ziplock bag. Alternatively, they fit nicely around a used bread bag. Place the muffins in the bag, twist the end and place the bag over the muffins a second time so they are “double bagged”.

Freeze only for 1-2 months, any longer and they start to dry out. Defrost in the microwave for 30 seconds, then loosen the muffin with a fork. Toast a muffin, then spread butter and jam or make a breakfast sandwich.

If you make this English Muffin recipe, be sure to leave a comment and/or rate this recipe! Be sure to follow me on Facebook and Pinterest to see my latest recipes. Also, if you make this recipe, tag me on Instagram, I’d love to see what you make! Thank you so much for reading my blog.

*I use the oven in “block mode” or keep the interior light on. Just make sure everyone knows that the dough will set in the oven.

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**If you find that the muffins have cooked too quickly (but are still raw on the inside), bake them in a 350F oven for about ten minutes.

Amount Per Serving: Calories: 400 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 39mg Sodium: 406mg Carbohydrates: 72g Fiber: 3g Sugar: 6g Protein: 12g

Nutritional calculations are provided by Nutritionix and are estimates only. For special diets or medical concerns, use your preferred calculator.

Share a picture of your dish on Instagram or Facebook and tag @ (or #) in your post or story! Rate this recipe and leave a review to share your experience with others! Sweet and delicious like a dessert, but so healthy you can eat it for breakfast! Author: Nimetz, Alexandra; Holcomb, Rachel; Starr, Emeline; Stanley, Jason (2009-01-07). The Healthy College Cookbook (p. 30). Workman Publishing. Kindle edition.

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1. Heat a non-stick pan over medium heat. Beat egg, milk and vanilla in a shallow bowl.

2. Cut the English muffins in half. Dip each muffin half into the egg mixture, roll to coat

3 Remove the muffins from the pan and place them on plates. Fill them with fruit and yogurt. Enjoy!

English Muffins 1 egg 1/2 cup rice milk 1 teaspoon vanilla 2 whole wheat English muffins 1 sliced ​​banana 4 sliced ​​strawberries 8 ounces fat-free yogurt 1. Heat a nonstick skillet over medium heat. Beat egg, milk and vanilla in a shallow bowl. 2. Cut the English muffins in half. Dip each muffin half into the egg mixture, turn to coat both sides and place the muffins in the pan. Cook for 2 minutes on each side until golden. 3 Remove the muffins from the pan and place them on plates. Fill them out

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