English Muffins really did originate in the United States. Seriously! In 1874, Samuel Bath Thomas emigrated from Plymouth, England, to New York and started making thinner, pre-cut crumpets while he worked in a bakery. By 1926, Thomas trademarked the name “English muffin” for his interpretation of the actual English crumpet. In England and Ireland, they’re called, you guessed it, “American muffins”.

Here are various recipes to make an English muffin, but Thomas’ original recipe is a closely guarded secret. According to the company that still bears his name, only seven people know how to make an English muffin with his method.

American English Muffins

English muffins have been an American breakfast favorite for over a century. Whether you spread butter and jelly on them, the Brunch favorite Eggs Benedict, or a delicious egg-and-bacon sandwich, this soft and crunchy bread is sure to brighten the morning. English muffins are tasty, low in fat and and have several health benefits. And they're easy to make.

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Course: Bread, Breakfast, Brunch

Cuisine: American, American Mid-Atlantic

Prep Time: 10

Cook Time: 20

Proofing: 17

Total Time: 17 30

Servings:

Author: My Hungry Traveler

Equipment

Large bowl
12-inch cast-iron skillet
Wire baking rack

Ingredients

2 cups Bread Flour
1 `cup Whole wheat flour
1 tbsp Kosher salt
1¼ tsp Instant dry yeast (1¼ tsp = 1 packet)
1½ cup Whole milk (Sub: 2%), cold
¼ cup Honey
1 large Egg white (cold)
1 cup Cornmeal
2 tbsp Unsalted butter

US Customary – Metric

Instructions

Make Dough – Combine flours, salt, and yeast together in a large bowl. With a flexible spatula, stir in honey, milk, and egg white until smooth, about 5 minutes. Turn oven light on to warm oven. Cover bowl and leave in oven to double, 4-5 hours.
Second Rise – Thickly cover a rimmed baking sheet with cornmeal. With a large spoon, dollop out 12 2⅔-once (75g) portions of dough. Approximately round is good enough. Sprinle tops with loose cornmeal from the tray. Cover with plastic wrap, and refrigerate for at least 12 hours and up to 42 hours.
Cook – Warm a cast iron skillet over medium-low heat. When it's hot, assd half the butter and 6 muffins. Griddle for 8 minutes on one side until the bottoms are golden brown. Flip muffins and cook about another 8 minutes. Transfer to a wire rack to cool. Repeat.
Serve – Split muffin in half by working your thumbs around the edges to pull them open a little at a time. This will give you their trademark nooks & crannies.
Toast before serving. Leftover muffins will last in an airtight container for a week or in the freezer for a few months.