Homemade English muffins are a lot like homemade guacamole. They are mouthwateringly delicious in comparison to the poorly created and tasteless grocery store brands. I say this lovingly, as someone who used to buy prepackaged English muffins.
Now, there are three key factors that go into a good, homemade English muffin. First, the dough, once cut into circles, should be rolled in corn meal. Second, they should be grilled in salted butter not unsalted butter (or vegetable shortening if you’re vegan). Third, use tipo 00 flour if you can. This flour is ground very finely and really makes for a nice, dense muffin that is not dry at all.
Finally, an important note: this recipe can be made with whole milk, but I made it with almond milk and it is delicious that way! Making it with almond milk also means that these English muffins are vegan! Never did I ever think that I would taste something vegan and think it was so delicious!
Also, this recipe is SUPER easy, so that’s a plus! It makes a small batch of muffins, and is doable the morning of for a great brunch or breakfast.
Grilled, Cornmeal, English Muffins
(makes 7-9 muffins)
1/2 cup almond milk or whole milk
1 tablespoon sugar
1/4 tablespoon active dry yeast
1/2 cup warm water
2 tablespoons vegetable shortening
3 cups tipo 00 flour (or AP if you don’t have this)
1 teaspoon kosher salt
cormeal for dusting
salted butter for grilling (or extra vegetable shortening for the vegans)
First, in a small saucepan, warm the milk until it begins simmering and then remove it from heat. Let it cool down just until it’s lukewarm.
Then, in a large bowl, combine the sugar with the warm water and the yeast. Let the yeast stand until the mixture becomes slightly thick and creamy (about 10-15 minutes). It will still be a little watery, don’t worry about this.
Next, melt the shortening in the microwave.
Add the milk mixture and the melted shortening into the large bowl with the yeast. Add in 1 and a half cups of flour and stir everything together.
Next, add in the remaining flour and the kosher salt. Continue to stir with a paddle or rubber spatula until the dough comes together and is smooth.
Knead the dough until it becomes soft and elastic. Then grease the bowl with a bit of the vegetable shortening and cover it. Let the dough rise for about one hour.
After the dough has risen, punch it down and role it out onto a floured work surface. You want to roll out a sheet that is about 1/2 inch thick.
Using biscuit cutters, or the rims of glasses, cut out circles. You can recycle the dough to continue creating more circles until you’ve used up all of the dough.
Next, roll the dough in some corn meal.
Next, place the muffins on a baking sheet in a warm place. Cover them and let them rise for an additional 30 minutes.
Finally, prepare a griddle with butter or shortening and grill the muffins!