English muffins are a traditional baked product originating from the United Kingdom, specifically England. Their history dates back to the 19th century, when they became popular as a light and fluffy roll, ideal for breakfast or a snack. In different Latin American countries, they can be found under different names or adaptations, but they are generally known as "English muffins" due to their origin. In Mexico and some Central American countries, they are simply called "muffins," although it is important not to confuse them with the sweet muffins typical of the American style. In Argentina and Uruguay, this type of roll is often associated with the English tradition that influences part of their cuisine.
These muffins are characterized by their soft texture and by being cooked on the stovetop instead of being baked, which gives them a slightly crispy crust and an airy interior, ideal for splitting in half and toasting. They are perfect to accompany with butter, jams, or to prepare breakfasts like eggs benedict.
How to prepare English muffins
Ingredients: Yeast, Salt, Milk, Egg, Sugar, Flour, Yellow Cornmeal, Butter.
Since they are cooked on the stovetop, it is not necessary to preheat the oven.
Activate the yeast in 1/2 cup of warm milk with the sugar.
Scald 1 cup of milk, melt the butter in it, and let it cool to a warm temperature.
Add the salt and the lightly beaten egg to the milk and butter mixture.
Pour the yeast sponge into a large bowl and mix with the milk, butter, and egg mixture.
Add the flour little by little, mixing well.
Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary.
Knead until elastic and shiny.
Then place the dough in a large bowl greased with butter, cover with a cloth, and let it rest for at least 1 hour, until it doubles in size.
Meanwhile, pour the cornmeal onto a plate and set aside.
Take the dough out onto the work surface and knead again for a couple of minutes.
Roll out with a rolling pin to a thickness of about 1/3 inch and, using a glass or large cutter, cut out circles.
Place these on the plate with the cornmeal, press lightly, and turn to coat the other side with cornmeal.
Place on a baking sheet and cover with a cloth.
Let rest for approximately 20 to 30 minutes or until doubled in size.
Place a skillet over medium heat and, when hot, grease with a little melted butter, reduce the heat, and place 5 to 6 muffins in the skillet.
Cook for approximately 5 minutes per side, or until lightly golden brown.
Cool on a wire rack.
Toast after they are completely cool and just before serving.
