Homemade English Muffins
Delicious and nutritious english muffins that you make yourself at home. No more chemicals, preservatives or artificial additives. I know so many of you are saying, “Oh but store bought is so much easier”. Your right, it is so much easier. But we’re talking about eating healthier and store bought is not a healthier option.
HOW TO SERVE HOMEMADE ENGLISH MUFFINS
Butter and jam is the most obvious topping for these muffins, but they also work incredibly well with all sorts of other accompaniments. Try them:
- Topped with your favourite tofu scramble
- Used as a base for a vegan eggs benny
- Turned into mini pizzas for the kiddos
- Used instead of bread for sandwiches or as an alternative to burger buns
- Toast and top with your favourite toast toppings (avocado, grilled tomatoes, mushrooms etc).
What the heck is fork splitting? Well, if you want maximum nooks and crannies for superior butter catching, use a fork to split your muffins rather than using a knife. You take your fork and insert it from the side and go all the way around the muffin. Then carefully pull the top and bottom apart forming some nice nooks and crannies to catch all that delicious vegan butter with.
LET ME KNOW WHAT YOU THINK!
I am sure you will love these Homemade English Muffins, but it’s always great to hear from you so leave your feedback below in the comments or share your pics on Instagram. I am @michaelsholistichealing. It’s always best to use the hashtag #michaelsholistichealing as well as tagging me in case I miss the notification.
- 2 3/4 cups unbleached white flour can substitute half for wheat
- 1/2 tsp salt
- 2 tsp sugar
- 2 tsp yeast - fast acting
- 1 1/2 tsp baking soda
- 2 tbs coconut oil - measure in liquid form
- 3/4 cups warm water - plus 1 tbs
If you have a stand mixer with a dough hook, add all ingredients to the bowl and mix for around 7 - 10 minutes until the dough is smooth and elastic.
Once it forms a ball, give it a poke and check it's not too sticky. If it is add a tablespoon of flour at time, giving it a chance to mix in between additions, until it is just very slightly tacky to touch.
If you do not have a stand mixer, add all of the dry ingredients to a large bowl. Pour in the water and liquid (but room temperature) oil then stir briefly to combine and absorb the dry flour.
Turn out onto a lightly floured surface and knead for at least 10 minutes until the dough is completely smooth and elastic. If after a few minutes of kneading it feels sticky, add a tablespoon of flour at a time, kneading in between additions. It should be slightly tacky but not sticky.
When kneaded properly, if you put your hands either side of the ball of dough and squeeze inwards, it should bounce back slowly when you let go.
Once the dough is kneaded adequately and is smooth and elastic, place in a lightly oiled bowl and cover. Use a bowl cover, damp clean dish towel or cling wrap. Leave in a draft free area until it has doubled in size (around 1 hour although this will vary depending on how warm the environment is). You will get the best flavour by not rushing it so I advise just leaving it on the kitchen counter and not moving it somewhere really warm to speed it up.
Line a large baking sheet with parchment paper and sprinkle it with cornmeal or flour if you don't have cornmeal.
Once the dough has doubled in size, turn it out onto a lightly floured surface and roll it out with a rolling pin until it is about 1 inch thick. Make sure it is even all over.
Use a cookie cutter (about 3 inches in diameter is good) to cut rounds and place them on the prepared baking sheet. If you don't have a cookie cutter use the top of a glass or a mason jar lid. Be sure to cut carefully and get as many as you can out of the first batch of rolled dough because the muffins from the first batch are always slightly better than those made with the remaining dough.
When you have cut as many as you can, ball up the remaining dough as gently as you can and re-roll it then cut out the remaining muffins.
Sprinkle the tops of the muffins with more cornmeal (or flour) then cover and leave again until almost doubled in size. It won't take as long this time. Usually about 30 - 40 minutes.
If you have a griddle, heat it to a medium heat. If you don’t have a griddle you can use a heavy frying pan or skillet instead.
When the griddle is to temperature, or when your skillet is preheated, place as many muffins as will fit comfortably (with sufficient room to turn them easily), VERY gently on the griddle. It’s important to be as gentle as possible because you don’t want to knock any of the air out of them.
Cook for 10 minutes then VERY gently turn them over and cook for 10 minutes more. Remove and place on a cooling rack.