FOOLPROOF ENGLISH MUFFIN RECIPE | Tons of Nooks and Crannies!

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That's right, here is your unofficial guide to making foolproof English muffins at home! It only takes a few hours from start to finish, but most of that is waiting around for the dough to rise! The secret to a muffin with tons of nooks-and-crannies is a wet dough. This dough is plenty wet while still being easy enough to handle.
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HOMEMADE ENGLISH MUFFINS RECIPE
(makes 8 muffins)
Water, 145g | 2/3 Cup
Sugar, 6g | 1 tsp.
Dried Yeast, 4g | 1 tsp.
Salt, 6g | 1 tsp.
Buttermilk, 125g | about 1/2 Cup
Egg White, 40g | one white
Bread Flour, 360g | 3 Cups
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#englishmuffins #kitchenandcraft #bread #nobake

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Опубликовано:

3 июн 2019

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Комментарии : 89

@cyndurling8631 3 года назад

I just made these english muffins and I was afraid because my dough wasn't as wet as yours. They came out fantastic so you just got a new subscriber. Thanks.

@rachaelromine6024 2 года назад

Thanks sooooo much for the great recipe! I made these a couple days ago and they were amazing! They were a HUGE hit with my family. Definitely going into my baking arsenal.

@chubby112878 Год назад

I absolutely love this English muffin recipe. I’ve been making these (your recipe ) for the last few years. It’s my only go to recipe. Actually the only recipe I’ve tried that actually taste and feel like English muffins!

@highpsi11 2 года назад

Looks like a very straightforward recipe, and quick too.

@praneelgogoi7769 5 лет назад

Awesome video!

@linkster57 Год назад

Nce video and recipe. Thank you.

@xXLuckyXStarXx 5 лет назад

Beautifully done as usual! Looks delicious!

@KitchenCraftFood 5 лет назад

Thanks LS! This is a fun recipe so I hope you give it a try. Beats the heck out of store brand English muffins too 🙂.

@MonGourmet 5 лет назад

I feel it's tasty..thanks

@TheGrangie 4 года назад

You make this look like so much fun to make! Going to try. Made your focaccia yesterday....incredible!

@KitchenCraftFood 4 года назад

Yay, thank you!

@ldyluv6988 3 года назад

That looks so good!!

@KitchenCraftFood 3 года назад

Thanks so much!

@beckeebuckeye0049 4 года назад

Awesome thanks

@hueypancakes597 5 лет назад

Awesome video as usual!

@KitchenCraftFood 5 лет назад

Thanks for the love HP!

@KitchenCraftFood 5 лет назад

How do you usually prepare English muffins? Little pizzas? Toasted with butter? Comment below. Also, another video you might like is my Perfect French Omelette recipe. Check it out here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uABqM25sWMc.html

@David-we3sb 3 года назад

I cook a small breakfast sausage patty and put it on the muffin with tomatoes, onions, ketchup and mustard and have a little sausage muffing burger, so good!

@GOODNESS-sp4hm 3 года назад

Sure looks delicious and thank you for sharing!👍🙏

@KitchenCraftFood 3 года назад

Happy to. Thanks for checking out my channel!

@pulatpulet7202 5 лет назад

keep it up!

@sublimnalphish7232 5 лет назад

oh yeah, i love these muffins. can not wait to try these...what a way to serve a eggs benedict . my favorite eats.

@KitchenCraftFood 5 лет назад

Benny's are the bomb!!

@xkellyjeanx 4 года назад

Oooh WoW my mouth is leaking!!🤤😂🤣😂Can't wait to make these!!😀

@Msquared112 4 года назад

Nice touch with that dough.

@KitchenCraftFood 4 года назад

Thank you!

@spudzho 5 лет назад

Good stuff! Greetings from Estonia :)

@KitchenCraftFood 5 лет назад

Giving you a big high five from Richmond, Virginia USA 🙌. Thanks for the comment!

@lsk949 2 года назад

Can I substitute sourdough starter for the dry yeast? How much starter should I use? Thanks.

@pulatpulet7202 5 лет назад

luv ur channel

@KitchenCraftFood 5 лет назад

Thanks! Much appreciated!

@bmnguyen6961 2 года назад

I just made this too and done eating with one. 🤭Thank you 😃

@KitchenCraftFood 2 года назад

You’re welcome 😊

@ludingtonian584 5 лет назад

Thank you for this. I've been struggling with shaping my 80% hydration muffins. But yours seem to be even slacker, at about 85% hydration. I'll definitely be giving your technique a try the next time.

@KitchenCraftFood 5 лет назад

You’re very welcome! I hope it helps you. Wet doughs can be a pain in the neck!

@bradcarr1606 5 лет назад

Love the way you shoot and edit your videos mate.

@KitchenCraftFood 5 лет назад

I appreciate that. Thanks so much! Hope you stick around for future videos.

@shellg_ 5 лет назад

I was going to comment about that. You can feel the love that he puts into everything, like with a little pat to the perfectly-formed dough ball and a soft caress as he smooths the flour out onto the wooden counter top. Happy to have found your channel, and I can't wait to try these!

@KitchenCraftFood 5 лет назад

@@shellg_ Thanks! It's a lot of work, but I always give it my best! I appreciate the support!

@musicbyarwin_ 5 лет назад

I'm new here. Good video, keep it up!

@KitchenCraftFood 5 лет назад

Welcome! Thanks for the encouragement. Trying my best every day 🙂.

@whitey1234 Год назад

Is it necessary to use a mixer & dough hook?

@ImForgivenToo 2 года назад

Can the buttermilk be replaced by plain milk ? Thank you !

@chrisjones2299 5 лет назад

These look amazing :) Can you do a cinnamon raisin variety as well?

@KitchenCraftFood 5 лет назад

Chris Jones Thanks Chris! I feel confident in saying that you can use this recipe as a base and just add some raisins (maybe briefly soaked in water) and a little cinnamon. I bet the muffins would turn out pretty good!

@blackirish461 5 лет назад

Your in Richmond? I’m in Charlottesville, I would love to try these.

@KitchenCraftFood 5 лет назад

Yep! Been living in RVA for close to 18 years. Originally from Boston, MA. I make it down to C-ville frequently. Cool town. Love me some Lampo.

@etherdog 5 лет назад

Tim, I am making these as soon as I get back from Victoria, BC. Your clear directions and demonstration are real confidence builders. Cheers!

@KitchenCraftFood 5 лет назад

Glad the hear that John. Not sure if your going to use a cast iron pan or griddle, but I have a little trick if you're using the latter. Create two "zones" on the griddle, one at medium heat and the other a little lower in temp. Start the muffin at the higher heat and brown both sides, then transfer it to the lower temp zone to finish cooking. You can see me do this at 3:55. I can manage the browning of the muffin a bit better with this method.

@etherdog 5 лет назад

@@KitchenCraftFood Smart tip. I don't have a flat griddle big enough for two burners, but I can set the cast iron on medium and transfer to a single burner flat griddle set on a lower temperature. I kinda figured you had a two zone thing going there but your comment makes a lot of sense. Thanks Time!

@KitchenCraftFood 5 лет назад

@@etherdog You're very welcome and great idea on moving the pan over to a different burner 👍.

@kendjordan 2 года назад

The dough came out to dry with the measurements you gave. Granted, I'm making them during the dry season but it took another 1/4 cup of liquid to get a wet dough. Another suggestion to point out is that you should hold back a 1/2 cup of flour during the initial mix and add gradually (as needed) to get the wet dough consistency. Adding in all 3 cups of flour initially gives little room for correction.

@DMac-gh7cy 2 года назад

Did you weigh your flour and water? I'm only asking because I'm going to try this recipe out in the near future and will just add a bit more water if you did.

@anneclark1330 4 года назад

Just found you. Quarantine. Want to learn to make all kinds of breads. Question..only could find instant yeast. How is this used vs regular yeast?

@KitchenCraftFood 4 года назад

Hey! Thanks for visiting the channel. There's no need to bloom instant yeast in water. Just add it too the flour instead. Use the same measurement. That's about it.

@jenniferlawson3847 3 года назад

Thank you for the translation of grams to American measures. You have no idea how much I appreciate this!!! Tried googling it for other recipes & got multiple answers for the same measurement...very frustrating!

@KitchenCraftFood 3 года назад

Happy to help. I do this for every recipe.

@seanfrick1745 4 года назад

I (and my family) love this recipe! I did reduce the size of the muffins (12 per batch instead of 8). The problem I'm having is the muffins sticking to the parchment when I go to griddle them. I've tried oiling the parchment and that helps a bit, but still an issue. Is my dough too wet?

@KitchenCraftFood 4 года назад

Have to tried using more cornmeal? That should do the trick.

@seanfrick1745 4 года назад

@@KitchenCraftFood I have and I feel like a used it "liberally" but maybe I just need to put down more... Thanks! I really enjoy the channel!

@KitchenCraftFood 4 года назад

@@seanfrick1745 Yeah, I'd try more cornmeal before oiling the parchment or changing the dough hydration. If that doesn't work, then I'd reduce the liquids in the recipe just a bit.

@flygirlfly 7 месяцев назад

Instead of using a full sheet of parchment...I cut 4" squares and place on cookie sheet. That way, Instead of fiddling with a spatula, I pick up the square and plop the dough right onto the griddle.

@lsk949 4 года назад

Can you substitute sourdough starter for the yeast and How much?

@KitchenCraftFood 4 года назад

You can absolutely use a starter in place of commercial yeast. Try a levain with equal weights of starter, flour and water. Maybe 50g of each? I would recommend subtracting those weights from the flour and liquid measurements in the master recipe though. I'm curious to know how this turns out if you try it!

@lsk949 4 года назад

Kitchen & Craft Hello! I already made them with starter, don’t know if I figured out the correct weights, but they turned out nicely. I have a photo but don’t know if I can share in the comments? Thanks for replying. Oh yes, I add sesame seeds as well as corn meal to the outside, just yummy! 🤗

@alemachuca2663 5 лет назад

This is the kind of muffins that you can add Italian herbs? Before bake

@KitchenCraftFood 5 лет назад

Yes, it sounds like a great idea! Give it a try and let me know how the muffins turn out. Maybe fresh rosemary and thyme?

@Jeff-uy4ut 3 года назад

Thanks for sharing but what's the purpose of the egg white in this recipe?

@KitchenCraftFood 3 года назад

Egg whites strengthen the dough and provide a more open crumb.

@linearome8594 5 лет назад

Just curious , what's the point of greasing the bowl when proofing the dough ?

@KitchenCraftFood 5 лет назад

This step makes it a bit easier to remove the dough from the bowl once it's done proofing. Wetter doughs like this can still be a P.I.T.A though 🙂.

@ChristianMercadoAcevedo 3 года назад

you are legit

@KitchenCraftFood 3 года назад

Appreciated!

@perfectcutz4130 4 года назад

Do you give portions or do we have to guess how much you use?

@KitchenCraftFood 4 года назад

Description box below the video buddy.

@patriciamiller1916 2 месяца назад

Looks like you added oil...How Much please?

@0000AT 5 лет назад

Is milk necessary in there ?

@KitchenCraftFood 5 лет назад

Not absolutely necessary. Milk helps to make the dough tender and encourages browning. You could substitute water and a little bit of butter, but don't expect the exact same result as you see in the video. This should turn out a decent muffin though. Good luck!

@0000AT 5 лет назад

Kitchen & Craft Thank you

@Vincetorix 4 года назад

Someone really likes slow motion.

@KitchenCraftFood 4 года назад

Yeah, I kind of went overboard on a few videos. My last one (churros) has a good balance of slo-motion and normal speed.

@pulatpulet7202 5 лет назад

sup

@omeravital1990 5 лет назад

You don’t need to bloom the yeast before. You can just dump all the ingredients into the bowl and knead

@KitchenCraftFood 5 лет назад

I bloom just to make sure my yeast is still alive. I'd rather not go through the entire process of mixing and kneading to find out my dough won't rise 🙂.

@abdenacer7896 5 лет назад

مطلوع

@dalepres1 2 года назад

Might I suggest a spoon?

@patriciamiller1916 2 месяца назад

OOPS! That was the egg...my bad

@omeravital1990 5 лет назад

You don’t need to bloom the yeast before. You can just dump all the ingredients into the bowl and knead

@KitchenCraftFood 5 лет назад

I bloom just to make sure my yeast is still alive. I'd rather not go through the entire process of mixing and kneading to find out my dough won't rise 🙂.