Thomas English Muffins
Calories: 237.3kcal|Fat: 5.3g|Carbohydrates: 39.2g|Protein: 7.3g
| 1 hour
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Wake up to the aroma of freshly baked breakfast treats like the iconic Thomas English Muffins – crispy on the outside and irresistibly fluffy on the inside.
Thomas English Muffins are more than a breakfast staple; they’re a delightful tradition. Picture a golden-brown exterior giving way to an airy, nooks-and-crannies-filled interior. These muffins are a canvas for your favorite spreads, from melted butter to jam or even a hearty breakfast sandwich.
Why You’ll Like It
Get ready to fall in love with making your own Thomas English Muffins.
Versatile: You can swap all-purpose flour for gluten-free flour, and use dairy-free butter, milk, and aquafaba instead of eggs. This means everyone can enjoy these gems.
Simple Ingredients: The recipe combines simple, everyday ingredients like milk, butter, eggs, and flour.
Distinctive Flavor: The addition of white vinegar, molasses, and baking soda is a secret to achieving that distinctive English muffin flavour
Tips
- Use a warm room for yeast activation, ensuring a perfect rise.
- Be gentle while mixing the dough to retain those beloved nooks and crannies.
- Allow the muffins to cool slightly before splitting them open with a fork for that classic texture.
What You Need
- All-Purpose Flour or Gluten-Free Cup4Cup: Use all-purpose flour for a traditional texture or substitute with gluten-free cup4cup flour. Both options have a neutral taste, ensuring they won’t alter the flavour of your favoruite recipes.
- Milk: Full-fat milk Provides richness and moisture, essential for a soft crumb. A dairy-free like Soy Milk is a good alternative that still offers a creamy texture.
- White Vinegar: Acts as an acid to react with baking soda, helping the dough rise and become light and airy.
- Molasses: Adds a subtle sweetness and depth of flavour, enhancing the overall taste of the muffins.
Butter or Olive Oil: Butter is the traditional choice for richness. Light olive oil is a plant-based healthier alternative that won’t alter much the taste. Use 2 1/4 tablespoons of olive oil to replace 3 tablespoons of butter.
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Seasoning: Salt balances the flavours and enhances the overall taste while the sugar adds a touch of sweetness and aids in browning during cooking.
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Large Eggs: Essential for binding the ingredients together and contributing to the muffins’ structure and richness.
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Leavening Agents:
- Instant Yeast: Ensures a good rise, making the muffins light and fluffy.
- Baking Soda: Works with vinegar to further aid in the leavening process.
- Optional Add-Ins: Raisins, cranberries, and nuts add extra flavour and texture to the muffins.
Saving Freshly Baked English Muffins For Later
- Room Temperature: Store fresh-baked English muffins in an airtight container at room temperature for 1-2 days.
- Refrigerate: Avoid refrigeration to prevent drying.
- Freeze: For longer storage, freeze individually wrapped muffins in a resealable bag for up to 3 months.
- Thawing: Thaw at room temperature or refrigerate overnight, then reheat by toasting or baking.
Serving English Muffins
Enjoy these homemade Thomas English Muffins toasted to perfection.
- Top with your favorite spreads, whether it’s creamy butter, sweet jam, or even a savory avocado smash.
- Eat as a breakfast sandwich by adding eggs, bacon, and cheese for a complete and satisfying meal.
- Serve these muffins warm, and let their delightful taste and aroma set the tone for a wonderful day ahead.
Health Info
- Calories: 237.3kcal
- Sugar: 3.6g
- Sodium: 386.5mg
- Fat: 5.3g
- Carbohydrates: 39.2g
- Fiber: 1.3g
- Protein: 7.3g
More Yeast Bread:
More Muffins:
English Muffins Recipe
Fat: 5.3g|Carbohydrates: 39.2g|Protein: 7.3g
Description
Wake up to the aroma of freshly baked breakfast treats like the iconic Thomas English Muffins – crispy on the outside and irresistibly fluffy on the inside.
Ingredients
- 2 cups (500ml) milk
- 1 tsp white vinegar
- 1 tsp molasses
- 3 tbsp butter
- 1 tbsp sugar
- 1½ tsp salt
- 2 large eggs
- 1 tsp baking soda
- 2¼ tsp yeast instant or active dry
- 4 cups (560 g) all-purpose flour or gluten-free cup4cup flour
Instructions
- In a saucepan, warm the milk, vinegar, molasses, and butter just until the butter starts to melt. Do not overheat, especially if using non-dairy milk.
- In a mixing bowl, combine salt, sugar, eggs (or aquafaba), baking soda, and yeast. Add the warm milk mixture to the bowl.
- If using active dry yeast, wait 5 minutes for it to proof. If using instant yeast, observe it for bubbling.
- Add the gluten-free flour to the mixture. If using a stand mixer, use a paddle attachment for gluten-free flour and a dough hook for regular flour. Knead for 8-12 minutes if kneading by hand or using the dough hook.
- Flour a surface and roll out the dough to about 1/2 inch thickness.
- Cut out circles using a lid jar or similar object.
- Let the circles rise for 20 minutes.
- Heat a heavy pan on medium to medium-high heat.
- Cook the muffins on the pan for about 4-6 minutes on each side, until they are browned and cooked through.
- Preheat the oven to 325°F (165°C).
- Transfer the cooked muffins to the preheated oven for about 10-15 minutes to further dry them out.
- Once cooled, use a fork to split the muffins and enjoy them with your preferred toppings.
Recipe Notes:
- Serving: Toasted with spreads like butter, jam, or avocado. Breakfast sandwiches with eggs, bacon, and cheese. Serve warm for the best flavour and aroma
- Storing: Keep in an airtight container for 1-2 days. Freeze and individually wrap for up to 3 months. Thaw at room temperature or overnight in the fridge; reheat
- Flour: All-purpose or gluten-free cup4cup for a neutral taste.
- Key Ingredients: Full-fat or soy milk, vinegar & molasses.
- Butter: Butter or 2 1/4 tablespoons light olive oil (for 3 tbsp butter).
- Seasoning: Salt & Sugar.
- Eggs: Large eggs.
- Leavening: Instant yeast and baking soda.
- Optional: Add-ins like raisins, cranberries, or nuts.
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Salt isn’t listed in the ingredients yet you say to add it in the directions…how much?
Thank you for letting me know. You should put 1 1/2 teaspoon salt. Let me know if you have any other problem! And enjoy 🙂