Samuel Bath Thomas, a British immigrant living in New York City in the 1880s, is credited with creating the English Muffin. The classic English Crumpet, famed for its tiny holes that are perfect for soaking up spreads and butter, inspired Thomas’ invention of the ‘toaster crumpet’.
An English Muffin is a tiny, circular flatbread usually buttered, toasted, and cut in half. They can be topped with fruit jam, honey, eggs, sausage patties, or cheese, and are typically eaten for breakfast. Samuel Bath Thomas, a British immigrant living in New York City in the 1880s, is credited with creating the English Muffin. The classic English Crumpet, famed for its tiny holes that are perfect for soaking up spreads and butter, inspired Thomas’ invention of the ‘toaster crumpet’.
Muffins can be stored refrigerated for up to five days or at room temperature for up to two days in an airtight container. English Muffins can be frozen for up to three months after being covered in plastic wrap. In the morning, reheat after thawing in the fridge. Here’s how you can make English Muffins at home.
• 330 gm all-purpose flour
• 2¼ tsp instant yeast
• 1 tsp salt
• 2 tbsp sugar
• 180 ml milk
• 120 ml water
• 3 tbsp butter
• 1 large egg
• In a bowl, combine the milk, water, and sugar. Whisk until combined
• Reheat in the microwave to 110°F. Add the yeast and stir again, 5-7 mins should pass before a frothy head appears.
• The flour and salt should be combined in the bowl of your mixer and whisked while the yeast is waking up.
• Next, fit the paddle attachment to the mixer.
• The milk mixture should be combined with the egg and melted butter before being slowly added to the flour mixture while mixing on low speed.
• The dough should be elastic and smooth after about 7 mins of mixing at medium-high speed.
• Place in a sizable, greased bowl and wrap with plastic. Allow expansion by two times in a warm area (about an hour).
• The dough can also be chilled overnight. In that case, when you’re ready to use it, reheat it for an hour.
• Transfer the dough to a floured surface, carefully pat it down, and then roll it out to a thickness of just under an inch.
• Sprinkle cornmeal or semolina on two baking pans that have been lined with parchment paper.
• Cut your muffins using a 3-inch round cutter, and then use a spatula or your hands to carefully transfer them to the lined baking pans.
• Until the dough is consumed, reroll the scraps and keep cutting.
• Place in a warm area, cover loosely with plastic and allow to rise for about 30 mins.
• Set a sizable skillet over incredibly low heat. Sprinkle cornmeal or semolina on the surface once you can feel the surface heating up while putting your palm a few inches over it, then carefully place three to four muffins on the pan.
• Cook for 5-6 mins with a cover on. Once gently flipped, cook for an additional 5-6 mins.
• Remove the used cornmeal from the pan, then sprinkle fresh cornmeal on top before cooking the remaining muffins.
• Enjoy it hot. It’s best to make a test muffin if you've never made these to get a feel for it.