ENGLISH MUFFIN CASSEROLE RECIPES

Name: Classic English Muffins
Prep time: 20 min
Total time: 11 h
Yield: 15
Cuisine: American
Ingredients: 3 1/2 c. bread flour; 2 tsp. granulated sugar; 2 tsp. kosher salt; 1 1/2 c. lukewarm milk; 1 (0.25-oz.) envelope instant yeast; 3 tbsp. butter, softened; 1 large egg, beaten; Cooking spray; Coarse cornmeal

BEST ENGLISH MUFFIN RECIPE - HOW TO MAKE ENGLISH MUFFINS

Best English Muffin Recipe - How To Make English Muffins image

English Muffins start with an overnight rise so that they are ready to bake in the morning. They have all the nooks and crannies and ready for lots of butter and jam.

Provided by Makinze Gore

Categories nut-free brunch breakfast brunch

Total Time 11 hours

Prep Time 20 minutes

Cook Time 0S

Yield 15

Number Of Ingredients 9

Ingredients

3 1/2 c. bread flour
2 tsp. granulated sugar
2 tsp. kosher salt
1 1/2 c. lukewarm milk
1 (0.25-oz.) envelope instant yeast
3 tbsp. butter, softened
1 large egg, beaten
Cooking spray
Coarse cornmeal

Steps:

In the bowl of a stand mixer fitted with the dough hook, add flour, sugar, and salt. In a small bowl or measuring cup, whisk together milk and yeast. Add milk mixture, butter, and egg to dry ingredients. Mix on medium high speed until dough forms a ball and is shiny and elastic, 15 minutes. Dough will still be slightly sticky. Grease a large bowl with cooking spray and scrape dough into bowl. Cover and refrigerate overnight or at least 8 hours. Remove dough from fridge and let sit at room temp for 1 hour. Preheat oven to 350°. Line two large baking sheets with parchment and spread a thin layer of cornmeal on top. Lightly flour a work surface and divide dough into 15 equal pieces. Pinch seams together and using a cupped hand, roll each piece on counter to create a smooth ball and place on prepared baking sheets. Top each ball with a little cornmeal. Loosely cover and let sit at room temperature for 45 minutes. Heat a medium skillet, preferably cast iron, over low heat. Lightly press each ball down to flatten to 1" thick. Working in batches of 3 to 4 at a time, cook until bottom is golden, about 7 minutes. Flip and press dough down again. Cook another 5 to 7 minutes or until golden. Repeat with remaining dough. Place muffins back on a large baking sheet and bake until cooked through, 10 minutes. Use a fork to cut open muffins and serve warm.

FAMOUS DAVE'S CORN MUFFIN RECIPE | TOP SECRET RECIPES

Famous Dave's Corn Muffin Recipe | Top Secret Recipes image

Each entree at this popular barbecue joint is served with one of these delicious, freshly baked corn muffins that I believe is the best I've ever had. They're cakey and perfectly sweet with just the right amount of cornmeal. Some of the secrets to making great corn muffins like these are found in restaurant founder Dave Anderson's cookbook. His recipe for corn muffins includes a small box of yellow cake mix and the addition of stone ground cornmeal. However, I found that the cake mix made the muffins taste too much like yellow cake, so I opted for a completely scratch recipe with elements borrowed from my clone recipe for Duncan Hines Yellow Cake Mix. And since stone ground cornmeal is difficult to find, we can run regular cornmeal through a food processor for 5 minutes to pulverize many of the granules to powder. After baking 120 muffins over several days and making a few other adjustments to the cookbook recipe, I can now share with you this original Top Secret Recipe that will produce a dozen corn muffins that taste just like the restaurant version. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 35 minutes0S

Prep Time 17 minutes30S

Cook Time 17 minutes30S

Number Of Ingredients 13

Ingredients

Nutrition Facts : Calories 270 calories

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