Homemade English Muffins

This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.

It’s June Dairy Month and to celebrate, Safeway is giving back to local schools in 2020 by donating $1,000 to the school of your choice located in Arizona, New Mexico, Utah, Nevada, and Texas. They will be donating $50,000 total! For more details on this wonderful promotion, read below.

And did you know another great way to celebrate June Dairy Month is with butter?! Butter makes this world a better place, let’s be honest.

One of my most favorite breakfast indulgences of all time is a toasted English muffin with a generous smear of butter and some scrambled eggs. This is truly my perfect breakfast!

The Lucerne spreadable butter has been my go-to for years now. I always have a container in my fridge because it’s perfect for spreading on toast and English muffins! I hate trying to spread chilled sticks of butter on my toast and don’t always have time to wait for it to soften so the spreadable butter is a great option!

I bought all of my ingredients at my local Albertsons, but you can also participate in the promotion at Albertsons Companies family of stores, including Vons in Arizona, New Mexico, Utah, Nevada and Texas. I used the Albertsons app to place my grocery order and picked it up. It was so easy and saves me so much time!

Making homemade English muffins has been on my baking to-do list for a while and this seemed like the perfect time to give them a go! I do not consider myself a bread maker, but these were really quite simple. The biggest thing to keep in mind is the time, most of which is just letting the dough sit. I did some research before making these because the first question I wondered is how does one achieve all those signature nooks and crannies that make the English muffin so perfect?! There seems to be two important parts: 1. a slow rise and 2. As little kneading as possible!

Start the dough the morning before you want to eat them. You’ll mix up the dough, let it rise for a good 6-8 hours and then at night, form the dough into muffin shapes and stick them back into the fridge overnight. In the morning, you’ll let the dough come to room temperature and then it’s time to cook them! Here’s the other thing that makes English muffins more unique: No oven is required to bake them. You will cook them right on your stove in a big skillet or griddle pan!

Break the cooked English muffins in half, toast, and spread on that spreadable Lucerne butter for an indulgent and comforting breakfast! These also freeze wonderfully or will stay good in the fridge for up to a week.

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Yield: 12 muffins

Homemade English Muffins

Prep Time 20 minutes

Cook Time 7 minutes

Additional Time 12 hours

Total Time 12 hours 27 minutes

Homemade English Muffins - Making your own English muffins from scratch is so much fun, rewarding and surprisingly simple!

Ingredients

• 1 package instant dry yeast (about 2 teaspoons)
• 1/2 cup warm water
• 3 1/2 cups bread flour or all-purpose flour
• 1 cup cold milk (2% or whole)
• 2 tablespoons melted butter
• 2 tablespoons sugar
• 1 teaspoon salt
• cornmeal
• Lucerne Spreadable Butter for serving

Instructions

1. In a large mixing bowl, add the water and yeast. Stir until well-combined. Add in the flour, milk, melted butter, sugar, and the salt. Stir with a flexible spatula until smooth. Turn the dough out onto a clean and lightly floured surface. Knead for 3 minutes and place the dough ball back into the bowl. Cover the bowl with a clean towel and let rise in a warm place (I set my oven to 200 degrees and place the bowl on top) for 4 to 6 hours.
2. Sprinkle a large baking sheet with cornmeal to coat the bottom of the pan. Remove the dough from the bowl and divide into 12 equal portions (I like to use my food scale here, but it is not required, you can eyeball them!). Form each dough ball into an English muffin shape and place onto the baking sheet. Dust the tops of each muffin with additional cornmeal. Cover the pan with plastic wrap and chill in the fridge overnight, 8 to 12 hours.
3. Remove the muffins from the fridge and let sit on the counter for 10-15 minutes before cooking. To cook, place a pat of butter onto a large skillet or griddle over medium high heat. Place the muffins down and cook for 5-6 minutes, flip and continue cooking for an additional 6 minutes (see notes for a tip if yours are browning too quickly!).
4. Break apart with your hands, toast, and serve with butter, peanut butter, or jam!

Notes

If your muffins seem to be browning too quickly, you can finish them off in the oven at 350 degrees for about 8-10 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1 muffin
Amount Per Serving: Calories: 219Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 204mgCarbohydrates: 40gFiber: 1gSugar: 2gProtein: 7g

June Dairy Month Promotion Details: Customers who spend $10 of any Dairy products in a single transaction will be given a receipt with a link to www.albertsons.com/dairymonth, www.safeway.com/dairymonth, or www.vons.com/dairymonth. Once on the e-mail link, enter your school name and information into the drawing for a $1,000 cash prize. For 2020, $50,000 in donations will be given to local schools in Arizona, New Mexico, Utah, Nevada and Texas. $1,000 Grant each for (50) Local Schools. Albertsons/Safeway is also giving away a free item each week to customers who spend $10 on any dairy products in a single transaction. Promotion runs 5/27/20-6/23/20.

Discover savings and more great promotions like this at a store near you: https://local.safeway.com/search.html

https://local.albertsons.com/search.html

Participating products/ program focus—Available at most stores within the Southwest Division. Ask a store near you!