Thomas English Muffins
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.
Notes
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.