Homemade English Muffins Recipe (2024)

FAQs

Do you have to use cornmeal when making English muffins? ›

Cornmeal: Is sprinkled on the bottom of the skillet before adding in the batter. This gives the english muffins their standard cornmeal top and bottom and keeps the muffins from sticking to the pan. You could also use semolina flour if you don't have cornmeal on hand.

The yeast is responsible for both the flavor and light texture of the dough. I use and recommend active dry yeast, but instant (/rapid rise) would work instead (see FAQ section). Granulated sugar. Sugar feeds the yeast, adds flavor, and helps to make the muffins turn their classic golden brown color.

The small white particles on the bottom of Thomas'^® English Muffins are farina. Farina is a cereal food, frequently described as mild-tasting, usually served warm, made from cereal grains. This is used to prevent the doughball from sticking to the oven plate and also to give the product its unique taste.

The Best Way to Store Muffins

Let them cool for no more than five-to-10 minutes in the pan, then transfer them to a wire rack to finish cooling completely. STEP TWO: Line an airtight storage container with paper towels. The paper towels will act like a “sponge,” absorbing the moisture the muffins emit as they age.

We prefer semolina flour over cornmeal for its finer texture; it allows the crunch to come from the crust of the English muffin, not the cornmeal.

Corn flour and cornmeal can be used interchangeably in recipes, but know that using one for the other will yield a slightly different result. For example, if you're making pancakes or muffins, using cornmeal in place of corn flour will give them a grittier texture.

It turns out you can't go to your local Walmart or Trader Joe's and buy the same muffins that McDonald's uses. He explained, "The English muffin that McDonald's uses is their own recipe. The manufacturers make it specifically for McDonald's because they are so big they can buy as much of that as they want."

Ideally, choose whole wheat varieties whenever possible, as they provide a higher amount of fiber than English muffins made with refined flour ( 1 , 13 ). To help maximize the nutritional value, it's best to opt for toppings that are rich in protein, fiber, vitamins, or minerals.

A firm, dry dough will not produce an airy center. Avoid using ALL whole wheat flour because you may end up with bread hockey pucks.

The English Muffins used by McDonald's are made by Fresh Start Bakeries. Brea, Calif. -based Fresh Start Bakeries has been supplying all the bread products for McDonald's since 1964, English muffins included. They have 17 plants throughout the world, and also supply Costco with their bread.

Why are there no English muffins in England? ›

Do they have English muffins in England, Ireland and the U.K.? Because English muffins are an American invention, British and Irish supermarkets refer to them as American muffins.

I think you're referring to the cornmeal found on English muffins. The cornmeal is used to prevent the muffin dough from sticking to the surface of the oven in which they are cooked. Sometimes you'll find it on the bottoms of pizzas and bagels, for the same reason.

The right amount of butter or oil, or a combination of both, is important to get a moist muffin. This fat is essential for producing a beautifully moist muffin with a tender crumb - so don't reduce the amount stated in the recipe.

English Muffins freeze very well, as long as you put them in the freezer while they are still fresh to ensure the best quality. You can keep them in their original packaging or place them in an airtight container or resealable freezer bag. You may also wrap them in plastic wrap, aluminum foil, or parchment paper.

If you're hoping to create extra moist muffins or aren't going to eat them for a while, consider using paper liners instead. Paper liners will help keep the moisture inside of the baked goods, allowing the muffins to remain fresher for longer.

Baking with Cornmeal

Cornmeal can be incorporated into a variety of pastries and baked goods to add a distinctive flavor and texture; it's the secret ingredient that brings an extra-Southern wow factor to any bread or dessert. Cornmeal can be incorporated into any dessert where you'd find flour.

Coarse wheat flour is one of the best non-corn substitutes for cornmeal. It's an all-purpose choice that can replace cornmeal in any recipe, and it provides the same cooking purpose with a similar texture. Replace cornmeal with wheat flour by weight instead of volume. It will give you the most accurate results.

While cornmeal is the traditional ingredient in cornbread, it is also used for texture and sweetness in cookies and other breads. It is also often used to dust baking surfaces for things like pizza to prevent the dough from sticking, and can also be used as a thickener for soups and chilis.