7 Ingredients English Muffins: A Breakfast Classic That Never Gets Old

Unleash the Crispy, Fluffy Delight of English Muffins, your perfect breakfast partner!

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You’ve probably had an English muffin before, whether it was toasted with butter for breakfast or used as bread for a breakfast sandwich. But have you ever wondered about the history of this beloved baked good? English muffins have been around since the 18th century and have since become a staple in many households.

The process of making English muffins involves a unique technique of cooking the dough on a griddle instead of baking it in an oven. This gives the muffins their signature nooks and crannies, perfect for holding onto butter and jam. Making your own English muffins at home can be a fun and rewarding experience, and allows you to customize the flavor and texture to your liking. With the right ingredients and a little bit of patience, you can enjoy freshly made English muffins anytime you want.

History of English Muffins

If you’re a fan of English muffins, you might be curious about their history. The first known use of the term “English muffin” was in 1894, according to its trademark filing. However, the history of English muffins goes back even further than that.

In the late 1800s, Samuel Bath Thomas, a British immigrant to the United States, developed his own version of what he later trademarked as the English muffin. Thomas found work in a New York City bakery and whipped up what he dubbed a toaster crumpet, which eventually became the English muffin we know and loves today.

Interestingly, English muffins are not actually English in origin. They were invented in the United States and only later exported to the United Kingdom. Today, English muffins are a popular breakfast food around the world, enjoyed toasted and topped with butter, jam, or other spreads.

English muffins have also undergone some changes over the years. For example, Foster’s Sourdough English muffins were a popular brand of English muffins originally from San Francisco. They were a signature menu item at Foster’s restaurants from the 1940s to the 1970s and continued to be produced as a packaged brand until 2008.

In summary, English muffins have a fascinating history that spans more than a century. From their humble beginnings as toaster crumpets to their status as a beloved breakfast food, English muffins have come a long way. Whether you enjoy them plain or topped with your favorite spread, there’s no denying the appeal of these delicious baked goods.

7 Ingredients English Muffins

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• Author: EsmeSalon
• Prep Time: 20 minutes
• Proof Time: 75 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 – 10 servings depending on size 1x
• Category: Breakfast
• Method: Easy

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Ingredients

Units USM Scale 1x2x3x

• 2 1/2 cups Flour
• 2 Tablespoon Sugar
• 1/4 Teaspoon Instant Yeast
• 2/3 cups Milk
• 1 Tablespoon Butter
• 1/4 Teaspoon Salt
• 1/2 cup Water
• Semolina (for dusting)

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Instructions

1. Heat the water, milk, and butter till lukewarm.
2. Combine the flour, yeast, salt, and sugar in a bowl.
3. Add the wet ingredients to the dry ingredients and mix till it forms a dough.
4. It will be sticky so turn the dough out onto a lightly floured surface and bring it together until it is smooth and soft.
5. Place in a lightly oiled bowl and cover.
6. Allow it to rise for an hour.
7. Roll out the dough (about 3cm in height) and cut it into circles.
8. Place on a baking pan sheet that is lightly dusted with semolina.
9. Cover and allow it to rise further for 15 minutes.
10. Heat a dry nonstick pan to medium heat, and cook the muffins on either side for 3-5 minutes until puffy and browned.
11. Allow cooling.
12. Slice in half, add your fillings, and enjoy!!

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Notes

Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes -Saffas Daily Recipes

Nutrition

• Serving Size: 1
• Calories: 184
• Sugar: 4.3 g
• Sodium: 82.9 mg
• Fat: 1.9 g
• Carbohydrates: 35.9 g
• Fiber: 1.2 g
• Protein: 5.1 g
• Cholesterol: 4.2 mg

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