I have posted a recipe for English Muffins before. Those muffins were a little more bread like. Many English Muffins are more spongy. I prefer these softer muffins for eggs Benedict but they are awesome with butter and jam too. The spongy texture means butter soaks right through them! These muffins are meant to be toasted to get crusty on the outside.
I started by putting half the flour into the mixing bowl of my stand mixer. I added the sugar, quick rise yeast and salt to the flour and mixed.
I put the butter in the water and heated in the microwave until the water was very warm, between 120 and 130 F. The butter might not be totally melted but that is OK.
I added the water and butter to the flour mixture and mixed on medium for 2 minutes. I scraped the bowl down and added the rest of the flour and mixed for one minute. It shouldn’t be a dough but a thick batter.
I covered the bowl with a tea towel and let it sit for 20 minutes in a warm spot. A few minutes before the batter was finished resting, I preheated my electric fry pan to 350 F with six English Muffin rings in it.
You can get English Muffin rings in kitchen shops or you can cut the top and bottom out of tuna cans.
I sprayed the pan and the inside of the rings with baking spray.
I divided the dough evenly between the rings and put the lid on the fry pan and cooked the muffins for five minutes.
Remove the rings and flip the muffins. Cover the pan and cook for 5 minutes on the other side. You are looking for an internal temperature of about 205 F.
Take the muffins off the pan and let them cool.
When you want to serve them, toast them until there are a few charred spots and the surface is crisp. They will not brown up like a slice of toasted bread. You will note there are lots of large bubbles and butter melts right into the muffin.
These are so good. They have a great chewy texture that craves butter and jelly. If used for eggs Benedict, the sauce and yolk soak into the muffin in a heavenly way. You should try these.
The Old Fat Guy
Here is a video I made of this cook.
- 340 ml (1 1/3 cup) flour
- 10 ml (2 tsp) sugar
- 8 ml (1 1/2 tsp) quick rise yeast
- 3 ml (1/2 tsp) salt
- 250 ml (1 cup) water
- 15 ml (1 tbsp) butter
- Put 1/2 of the flour in a mixing bowl. Add the sugar, quick rise yeast and salt. Mix.
- Put the water and butter in a microwave safe container and microwave until quite warm, between 120 and 130 F.
- Add the water to the flour mixture and beat for 2 minute.
- Add the remaining flour and mix for 1 minute to make a thick batter.
- Cover the bowl with a dry towel and let sit in a warm place for 20 minutes.
- Preheat an electric frying pan to 250 F or one over medium heat. Put six English muffin rings or tuna cans with the top and bottom removed in the fry pan. Spray the inside of the rings with baking spray.
- Divide the batter among the rings, cover the fry pan and cook for 5 minutes.
- Remove the rings and flip the muffins. Cook for 5 more minutes.
- The internal temperature should be around 205 F.
- Let cool.
- When you want to serve them, toast until there are a few browned spots. The muffins will not darken like regular toast.