English Muffins (No Knead Recipe)

by - 7:10 PM

English Muffins

Made these English Muffins for breakfast this morning. This is a "no knead" and "no oven" recipe, super easy following "Bigger Bolder Baking".

Gemma also gave great tips how to make delicious English muffins, for example, by using half wheat flour and half all-purpose flour.  I didn't use half wheat, perhaps next batch and I am pretty sure I will make them again! Today I halved them and tried the original way to savour these with margarine. They are so fresh and yummy!

Next version was with Peanut Butter that works great too! Another great tip is if I had made these during my time living in Estonia, I will probably heat up the oven and turn it off after 5 minutes. Then leave the oven door open, and hold it slightly ajar with a wooden spoon, to create a warmer kitchen environment to help the dough proof in a cold climate. I'm sure these muffins tastes great with a warm cup of beverage like coffee in the Fall or Winter seasons.

My husband had about five muffins at a go! That good. So in the ingredients I used regular milk and some butter. I think for vegan English Muffins, you can substitute with dairy-free milk and coconut oil, which I think will smell as great too! As far as I know, these can also be baked and might be different than frying them in a non-stick pan.

The other tip given by Gemma is to coat the top and bottom with fine cornmeal. This will create a crispy textured crust. I do not have cornmeal in my kitchen. There are also storage tips, but we finished the whole batch at one go! Haha, so in case you have leftovers, you can wrap them and freeze (up to eight weeks! geez) Defrost at room temperature and give it a toast and you're ready to go!

I made these muffins last night before I go to sleep, so it was only given 9 hours of fermentation. It is recommended to give it 18 hour fermentation period and leave in the fridge for three days! However, I think there might be too much alcohol smell due to the yeast and climate here in Singapore. So I guess this is sufficient. Once again, Thank you so much Gemma for sharing your recipe! 

Servings: 8 English Muffins  

2 1/2 cups (350g)  all-purpose flour 

1/4 teaspoon instant yeast 

1/4 teaspoon salt 

2/3 cups (142ml) milk 

1/2 cups (115ml) water 

1 tablespoon butter

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