English Muffins Recipe for Slow Skillet Cooking
English muffins rise as soft rounds and cook on a skillet rather than in muffin tins.
English muffins rise as soft rounds and cook on a skillet rather than in muffin tins. Their flat faces brown against the pan while the middle stays tender enough to split and toast. Let the shaped rounds proof before cooking and use a moderate heat so they bake through without scorching. A fork split helps preserve the craggy interior. Combine flour, yeast, sugar and salt; add milk, water and oil and knead until smooth. Cover and let rise 60 to 90 minutes until doubled. Roll to 2 cm thick, cut 8 rounds and dust both sides lightly with rye flour. Rest covered 25 minutes until puffy. Cook in a heavy skillet over low-medium heat 7 to 9 minutes per side until deeply golden and fully baked at the center; cool, split and toast.
Recipe card
English Muffins Recipe for Slow Skillet Cooking
Equipment: Heavy skillet, 8 cm cutter, rolling pin
Ingredients
Instructions
Mix
Combine flour, yeast, sugar and salt; add milk, water and oil and knead until smooth.
Rise
Cover and let rise 60 to 90 minutes until doubled.
Shape
Roll to 2 cm thick, cut 8 rounds and dust both sides lightly with rye flour.
Proof
Rest covered 25 minutes until puffy.
Cook
Cook in a heavy skillet over low-medium heat 7 to 9 minutes per side until deeply golden and fully baked at the center; cool, split and toast.
How to tell when it is ready
Both sides browned and center springy, no damp dough.
Tips
- Shape even 2 cm rounds.
- Dust lightly so they do not stick.
- Use moderate pan heat.
- Cook the centers completely.
Troubleshooting
- If outside darkens early, lower the pan heat.
- If center is gummy, cook longer covered over low heat.
Substitutions
- Use all-purpose flour instead of bread flour for a softer muffin.
- Use a neutral oil matching the recipe measurement.
Variations
- Dust with fine cornmeal instead of rye flour.
- Make smaller rounds, shortening skillet time.
Serving suggestions
- Split and toast with butter.
- Spread with fruit jam.
- Top with a cooked egg.
- Use for a savoury breakfast sandwich.
Make ahead
Prepare the measured ingredients in advance. Airtight 2 days or freeze split muffins; toast to reheat.
Storage
Airtight 2 days or freeze split muffins; toast to reheat.
Food safety
Cook the center thoroughly before splitting and storing.
Frequently asked questions
Are these baked in muffin tins?
No. They rise and cook as individual rounds on a skillet.
How should I store skillet english muffins?
Airtight 2 days or freeze split muffins; toast to reheat.
Split and toast with butter. Airtight 2 days or freeze split muffins; toast to reheat.
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