My breakfast has stepped up a notch, and it’s surprisingly easy. English muffins are an excellent start to any day, and toppings can range from already-late-for-work (jam! butter!) to hot and filling (eggs! bacon! cheese!).
It never occurred to me that English muffins were a thing you could make. I don’t know why, it’s not like all the English muffin machines only exist in England or something. However, it’s fitting that I’m sharing this recipe now, because the person who introduced me to homemade English muffins is someone I very rarely see – my Aunt Kim – but she and my uncle were kind enough to host us when we passed through Kentucky less than a week ago.
Okay, so dough. Throw it together, knead it up, let it rise. Roll it out, cut out muffins, dust a pan with cornmeal, let them rise again.
Here’s the part that surprised me: they don’t get baked, they get cooked on the stovetop! I had to adjust the settings quite a bit from what the original recipe said. I started at medium heat for 10 minutes per side, and by the end I was in between low and medium heat at 6 minutes per side. Every stove is different, so keep an eye on things and make adjustments as needed. They puff nicely when cooking.
Let them fully cool, then insert the tines of a fork in the sides to split them – using a fork rather than a knife helps encourage the classic “nooks and crannies” in English muffins.
I totally forgot to toast these, but toast them up and then add your favorite toppings.
I was pleasantly surprised by this recipe. It does take some time – between letting the dough rise twice and cooking them 7 at a time, it’s definitely not fast. Next time I make these, I’m going to make a double batch and freeze most of them to maximize my easy breakfasts.