Prep Time: 20 mins Resting Time: 20 mins Cook Time: 20 mins
Total: 1 hr Yields: 12
Discover the magic of creating your very own Thomas English Muffins right at home. Imagine the delight of waking up to the aroma of freshly baked muffins, crispy on the outside and irresistibly fluffy on the inside. With a touch of warmth and a dash of love, you can savor the goodness of these iconic breakfast treats made with care.
What are the Thomas English Muffins?
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 does this recipe work?
Get ready to fall in love with making your own Thomas English Muffins.
- Simple Ingredients: The recipe brings together 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 flavor.
- Versatile: You can swap the all-purpose flour for gluten-free flour, use dairy-free butter and milk, and aquafaba instead of eggs. This means everyone can enjoy these gems.
Thomas English Muffins Recipe
Ingredients
- All-purpose flour – 4 cups (560 g) all-purpose flour
- Milk – 2 cups (500 ml) milk
- White vinegar – 1 teaspoon white vinegar
- Molasses – 1 teaspoon molasses
- Butter – 3 tablespoons butter
- Sugar – 1 tablespoon sugar
- Salt – 1 1/2 teaspoon salt
- Eggs – 2 large eggs
- Baking soda – 1 teaspoon baking soda
- Yeast – 2 1/4 teaspoons yeast (instant or active dry)
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, 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.
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.
Variations
- Customize your muffins with add-ins like raisins, dried cranberries, or chopped nuts.
- Experiment with different types of flour for unique flavors and textures.
How to serve the 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.
You might like more…
MORE YEAST BREAD RECIPES:
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- Raspberry and Apple Muffins Mary Berry
- Mary Berry Blueberry Muffins
- Mary Berry Banana Muffins with Chocolate Chips
- Tim Hortons Pumpkin Spice Muffins
Thomas English Muffins
Ingredients
- 2 cups 500ml of milk
- 1 teaspoon of white vinegar
- 1 teaspoon of molasses
- 3 tablespoons of butter
- 1 tablespoon of sugar
- 1 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon of baking soda
- 2 1/4 teaspoons of yeast instant or active dry
- 4 cups 560 g of gluten-free cup-for-cup 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.
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 🙂