It’s English Muffin Week at Alaska from Scratch! Every post this week will feature the ever-popular household bread, beginning with a tried and true from scratch recipe for basic English Muffins.
I’ve tried a few homemade English muffin recipes since moving to Alaska and I’m pleased to announce after months of experimentation that I’ve landed on one that is good enough (nay, great enough) to share with all of you, full of all those airy nooks and crannies we all hope for. If you take a gander at the dough (pictured above) you can spy many large air bubbles. That’s exactly what you need to achieve perfect, classic English muffins.
The trick is to take that sticky, loose, airy dough and dust it enough on both sides with flour and cornmeal to just be able to work with it. Pat it out very lightly so as not to lose all of the all of the nook and cranny magic. No kneading at all. Cut them with a biscuit cutter and place them directly into a hot skillet.
Then, just watch the wonder of it all as the muffins puff up beautifully and turn crisp and golden on both sides. Give them a quick finish in a 400 degree oven to make sure they’re cooked through and then split them with a fork…
The appearance and texture of these muffins is just like store-bought, but they taste even better, with that fresh, homemade bread taste you can’t buy. Toast them well until they’re golden and crisp then get some butter melting into those little crannies pronto. Jam or honey optional. Stay tuned all week for even more ways to use your homemade English Muffins.