English Muffin-MUFFINS

I encourage you to make these English muffin muffins for yourself. They're not hard to make and the payoff is 100% worth the little effort they take.  Plus, these freeze like a dream, so make a bunch and give them as gifts!!!

*Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

For the past several years, I've been making the best-tasting English muffin bread I've ever had, and have even given them as gifts. 

The English muffin bread has always been a huge hit with my family, and they've even made it onto our annual Christmas brunch table where they are now a proud part of the traditional meal.

This year, I thought I'd mix things up just a wee bit and instead of baking them in loaf pans, I thought I'd bake them in muffin tins.

Why not, right?

After all, they're called muffins for a reason, so maybe it's about time they looked like them. 🙂

ENGLISH MUFFIN-MUFFINS      {PRINT THIS RECIPE}

1 package active dry yeast (2 ¼ teaspoons)
1 tablespoon granulated sugar
½ cup warm water (110-115 degrees)
2-½ cups all-purpose flour (plus more if it's humid out)  I needed an additional 3 tablespoons
2 teaspoons salt
1 cup warm milk, scalded and cooled
¼ teaspoon baking soda dissolved in 1 tablespoon warm water.
2 tablespoons melted butter
cornmeal for dusting the tins

-In a small bowl, combine the warm water, yeast, and sugar. Stir to dissolve the yeast.
-Let stand until the yeast is foamy (about 10 minutes).
-In a large bowl, whisk the flour and salt. *You can use a stand mixer for this also*
-Using a wooden spoon (or the dough hook), gradually add the warm milk and the yeast mixture, alternating each, in increments into the flour and salt.
-Beat well making sure all the flour is completely incorporated and the mixture is loose and sticky. (This dough is not to be firm and pliable, it's more like the consistency of a heavy pancake batter. If it is too loose, however, add a few more tablespoons of flour).
-Cover the dough with plastic wrap and allow it to rise in a warm place for about 1-½ hours, until doubled in bulk.
-After the dough has risen, stir it down with a wooden spoon.
-Dissolve the baking soda in the warm water and add it to the dough.
-Mix the dissolved soda thoroughly into the dough, beating well to incorporate.
-Brush the muffin tins with the melted butter and dust each tin with a slight bit of cornmeal.
-Using a scoop or large spoon, fill each prepared tin with the English muffin batter to approximately ¾'s full. 
-Sprinkle the tops of each muffin with a little more cornmeal.
-Allow the muffins to rise again in a warm place for approximately 1 hour.
-Preheat the oven to 375 degrees and bake your muffins for about 20-25 minutes or until they are nicely golden brown.
-Remove to a cooling rack and allow to cool completely. OR eat a few warm out of the oven...Well, somebody has to taste test them, right???

And now for the big payoff...YUMMY!!!!! I'll bet you can't eat just one 🙂