A toasted English muffin is one of my favorite breakfast treats. The crispy toasted bits with butter oozing from all of the nooks and crannies make them just delicious. You will be amazed by the taste of these. Going straight from the freezer into your toaster makes them a great midweek breakfast. Be sure to transfer each batch of muffins straight into the oven after they have browned to finish baking. It can get a bit tricky keeping track of which batch is ready to come out of the oven so be sure to group them together. If you have a large electric griddle, you can cook them all at the same time which makes things a bit simpler (heat to 325 degrees).
English Muffins
A toasted English muffin is one of my favorite breakfast treats. The crispy toasted bits with butter oozing from all of the nooks and crannies make them just delicious. You will be amazed by the taste of these. Going straight from the freezer into your toaster makes them a great midweek breakfast. Be sure to transfer each batch of muffins straight into the oven after they have browned to finish baking. It can get a bit tricky keeping track of which batch is ready to come out of the oven so be sure to group them together. If you have a large electric griddle, you can cook them all at the same time which makes things a bit simpler (heat to 325 degrees).
Nutrition
Ingredients
Method
- Sprinkle a tablespoon of the farina over a parchment lined baking sheet. (You end up with”using” 2 tablespoons farina in total, but only 6 to 7 gms actually stick to the dough.
- Add a little wheat starch (about 1 tablespoon) to your work area. With a rubber spatula, gather the dough from the mixer bowl and place on top of the starched area. Gently knead the dough a few turns, incorporating the remaining starch. You should have a smooth but somewhat sticky dough.
- Divide the dough into 10 equal sized pieces (75 to 80 gm each) and cover with plastic wrap. Working one at a time, round the dough into rolls and arrange on the prepared baking sheet, spaced about 2 inches apart. To prevent the uncooked muffins from drying out cover the baking sheet with plastic wrap as you are working.
- When all of the dough balls are formed, cover with the plastic wrap and a damp kitchen towel. Place a second rimmed baking sheet (rim side up) on top of the English muffins to prevent the muffins from doming too much at the top. Let rise in a warm spot* until nearly doubled in size, about 45 minutes.
- Preheat oven to 325 degrees. Heat a 12 inch skillet over medium heat for two minutes or preheat your electric skillet to 325 degrees. . Do not grease, but sprinkle the skillet with a teaspoon of farina. Carefully place four muffins top side down (in other words the side that does not have farina on them) in the pan. Cook until the bottoms are browned beautifully, about 6 minutes, occasionally pressing (once or twice) gently on the muffin with a spatula to prevent doming.
- Flip the muffins, reduce heat to medium low and continue to cook until well browned, about 4 minutes. Transfer the muffins to a baking sheet and bake for 30 minutes.* Wipe out the remaining farina since it will start to burn, and start the next batch with a teaspoon of new farina. Repeat with remaining muffins.
- Let the muffins cool on a wire rack for 20 minutes. Split the muffins open with a fork and toast before serving. Splitting with a fork and pressing down while they are in the hot skillet develop those nooks and crannies. These muffins freeze beautifully, making them a great midweek breakfast (just split before you freeze).
Notes
TIP: * The time the muffins take to bake is a little variable from oven to oven. I recommend taking one muffin out and waiting two minutes before removing the rest. If it deflates a little, the remaining muffins need an extra 5 minutes or so in the oven.
