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Skillet English Muffins

I’m going to be honest with you. I never thought that I could make an English muffin. I’ve always ate store bought and never believed it was done any other way. Until one day when I was in high school, a neighbor brought over homemade muffins to my family’s house and blew my tastebuds away. It was way better than store bought. I still daydream about that English muffin. When I saw this homemade English muffin recipe from the Dirty Gourmet cookbook, I was ready to try making them myself. Matt’s response to when I told him I’d have to buy bread flour (we already had regular flour in the camper): “Just get store bought English muffins, it will be easier.” To which I responded, “You don’t understand the power of a homemade English muffin. So shut up and let me do my thing.” He backed off.

Ingredients (per the cookbook, yields 8 muffins, but I’m not kidding I made 20 muffins. I think mine were smaller in size):

  • 3 cups bread flour, plus more for rolling
  • 1 tablespoon sugar
  • 1 and 1/4 teaspoons instant yeast
  • 3/4 teaspoon kosher salt
  • 2/3 cup milk
  • 2/3 cup water
  • 2 tablespoons butter
  • 2 tablespoons cornmeal
  • Cooking spray

This recipe in the book is actually titled “English Muffins with Strawberry Skillet Jam.” One day I would love to make my own jam, but this was not that day. I already had some delicious mango-peach preserves in the fridge and decided that was good enough.

I combined flour, sugar, yeast, and salt in a large bowl. Mix together.

In a medium size pot, I combined the milk, water, and butter. Heat over low heat until the butter is melted. Then, I poured the mixture into a medium bowl. Allow it to cool until it is lukewarm.

Waiting for the milk mixture to cool

Once cooled, I poured it into the large bowl of dry ingredients. I stirred until the mixture was well combined and became a soft dough. I covered the top and let it rise in a warm place for 1 hour. The dough doubled in size.

My dough after letting it rise for 1 hour

I rolled out the dough on a flour dusted surface. If you don’t have a rolling pin, the authors recommend using a wine bottle. Roll the dough so it’s 1/2 inch thick.

my lil dough baby

I then cut out my muffins using a glass, but you can use a biscuit cutter if you have one! The glass worked perfect for me.

I spent 15 minutes trying to rotate this picture, but it’s being super stubborn. You get the idea.

I sprinkled both sides of the muffins with cornmeal and covered them with a clean towel. Let them rise for 30 minutes.

Pre rise
Post rise

I greased my electric skillet and cooked the biscuits about 5 minutes on each side. You want them to be lightly browned on both sides.

lil muffins cookin’
ooooo babbbyyy

Serve warm with butter and jam!

We had so many muffins left over that I was able to make some fancy egg and sausage breakfast sandwiches for days after.

Review: These were amazing! To be honest, not as good as my neighbor’s recipe, but Matt and I were extremely pleased with them! I don’t have a lot of experience with baking bread so it was an exciting challenge. I felt very proud when they turned out beautifully. Warning: these do take a while to make. I spent the better part of the morning working on them. So you better set aside a few hours. The authors do say you can make the dough the day before and store in a cold place overnight (i.e. cooler or fridge). Next time, I plan to make the dough the day before and let it rise in the refrigerator overnight.

This is absolutely true

Thanks, Dirty Gourmet!


Published by TheHungryCamper

Traveling the US with my husband in an RV in hopes of finding a place to put down our roots. I'm completely new to RVing so join me as I learn to cook in the elements and out of my comfort zone. Some hot messes are likely, but also delicious food too. I'll also be sharing stories about our travel experiences beyond cooking.

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