The aroma of freshly baked English muffins wafting through your kitchen conjures up images of cozy mornings, leisurely breakfasts, and the comforting aroma of home. But for me, the scent of these delectable treats holds a deeper significance, intertwined with a chapter of my life marked by both adversity and rebirth.
Ten years ago, while serving the final leg of my federal prison sentence, I found solace in the world of baking, and it was within the confines of those walls that I created this recipe for House Arrest English Muffins (easy homemade English muffins).
House Arrest English Muffins: A Representation of Redemption and Rebirth
This recipe is more than just a collection of ingredients and instructions; it's a testament to the resilience of the human spirit, a symbol of hope amidst life's challenges, and a reminder that even in the darkest of times, there is always room for growth and transformation.
Culinary Creation Born from Adversity
In the midst of my house arrest, I longed for freedom, a connection to the world ahead. And so, I turned to the kitchen, a place where I could express my creativity and find solace amidst the confines of my surroundings.
Inspired by my wife's love for a classic English muffin and my own desire to create something wholesome and delicious, I began baking, adapting the conventional techniques learned from my grandfather and mother with a new approach with resources on hand.
The result was a hybrid of sorts, a culinary fusion of English muffin and Southern biscuit, characterized by a tender, slightly dense crumb and smell of a luscious yeast doughs. Naming them House Arrest English Muffins, a nod to the circumstances under which they were born, yet also a reflection of the hope and determination I carried within me.
A Taste of Freedom
Cooking and baking became my therapy (along with twice weekly therapy session with a licensed therapist), a way to channel my emotions and transform adversity into something positive. With each batch of muffins, I felt a sense of accomplishment, a reminder that even in the midst of challenges, I was capable of creating something beautiful and worthwhile.
This House Arrest English Muffins recipe is a symbol of my journey and a testament to the power of food to heal and inspire. Sharing the story behind this recipe is my way of extending a hand of hope, a reminder that even in the darkest of times, there is always light at the end of the tunnel.
Today, as I savor the aroma of freshly baked House Arrest English Muffins, I am filled with gratitude for the journey that brought me to this homemade English muffin recipe. These muffins are a reminder of the resilience of the human spirit, a symbol of hope amidst adversity, and a testament to the transformative power of food. I invite you to join me on this Whole Revolution and experience the taste of freedom one muffin at a time.
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Ingredients
- half and half or milk
- honey
- active dry yeast or 1 tablespoon
- warm water (110 degrees Fahrenheit)
- all-purpose flour (I use Bob's Red Mill Unbleached Organic AP flour)
- salt
- avocado oil, melted coconut oil, or melted butter
See recipe card for quantities.
Important Recipe Notes
- Read through the recipe instructions before starting. This will familiarize you with the process and help you gather all the necessary ingredients and equipment.
- Measure all your ingredients prior to starting. This ensures accuracy and prevents any mishaps during the baking process.
- Review the recipe notes below, especially if this is your first time baking or making a homemade bread. The key to an amazing baked good lies in patience, ingredient measurements, and technique.
- Don't hesitate to ask questions. If you have any questions about this recipe, please feel free to message me on social media (preferably Instagram or by email). I'm always happy to help!
Instructions
- Activate the yeast. In a large mixing bowl or the bowl of a stand mixer, whisk together the half and half, honey, and yeast. Let sit for 10 minutes until foamy.
- Add dry ingredients to large bowl. Whisk in the flour and salt until combined.
- Add the yeast. In the large mixing bowl, create a well in the middle of the dry ingredients and add the yeast mixture. Mix until combined.
- Add fat. Pour in the avocado oil and stir until oil is combined into the dough.
- Knead the English muffin dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes until smooth and elastic.
- Let the dough rise. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- Divide the dough. Punch down the dough and place dough on a floured surface. Roll out until the dough is evenly ½ inch thick. Cut into equal pieces with a circle cut.
- Place the muffins. On a prepared baking sheet parchment-lined sheet pan or cookie sheet, sprinkle half the cornmeal. Add the muffins. Sprinkle the remaining cornmeal on the tops of the muffins (second side).
- Let the muffins rise. Cover the muffins with a clean kitchen towel and let rise for 30 minutes, or until doubled in size.
- Cook the muffins. Heat a large cast iron skillet or large frying pan over medium heat. Cook the muffins for 7-10 minutes per side, or until golden brown. Or check out the America's Test Kitchen cooking method in the recipe as an alternative.
- Serve and enjoy! Take cooked muffin and pop open with a fork (ideal) or slice open with a knife. Toast the opened muffin until golden brown, about 3 minutes. Serve your House Arrest English Muffins warm with butter, jam, or your favorite toppings.
Substitutions
- Dairy-free: Replace the half and half with unsweetened almond milk or unsweetened extra creamy oat milk.
- Gluten-free: Use a gluten-free flour blend that mimics the consistency of all-purpose flour.
- Whole wheat flour: Substitute half of the all-purpose flour with whole wheat flour for a nutty flavor and increased fiber content.
- Einkorn flour: Replace all of the all-purpose flour with einkorn flour for an ancient grain twist.
Variations
- Black Pepper Muffins: for a peppery hit, add 1 teaspoon fresh ground black pepper to the dough.
- English Muffin Pizzas: take your sliced muffin and add a little pizza sauce, mozzarella cheese and a couple favorite pizza toppings. Add to preheated 400 degree oven for about 8 minutes.
- Eggs Benedict: blow peoples minds with homemade English muffins for your next eggs benedict. The toasted English muffin should be toasted a little longer than normal to create a more sturdy base for the poached eggs an hollandaise.
Equipment
- Stand mixer with dough hook or
- Large bowl
- Wooden spoon
- Measuring cups and spoons
- Whisk
- Rolling pin
- Biscuit cutter or rounded glass
- Baking sheet
- Parchment paper or baking mat
- Large skillet
- Spatula
- Wire rack
Storage
House Arrest English Muffins are best stored at room temperature in an airtight container for up to 3 days. If you want to store them for longer, you can place them in the freezer.
Freezing House Arrest English Muffins
When freezing House Arrest English Muffins, let them cool completely before wrapping them individually in plastic wrap or foil. Then, place the wrapped muffins in a freezer-safe bag or container. Frozen House Arrest English Muffins will last for up to 3 months.
Thawing House Arrest English Muffins
To thaw frozen House Arrest English Muffins, you can either let them thaw at room temperature overnight or reheat them in a toaster or oven. Reheat in a toaster, simply place the frozen muffin in the toaster and toast until it is heated through. To reheat in an oven, preheat your oven to 350°F and place the frozen muffin on a baking sheet. Bake for 10-15 minutes, or until the muffin is heated through.
Top Tip for Preserving Freshness
Ensure your House Arrest English Muffins stay fresh as long as possible, make sure to let them cool completely before storing them. This will help prevent condensation from forming inside the container, which can make the muffins soggy.
Top tip
For a beautifully golden crust, use a large cast iron skillet to cook the muffins. The cast iron retains heat evenly, ensuring consistent browning without overcooking the interiors. Alternatively, follow the America's Test Kitchen method of preheating the oven to 350°F and baking the muffins on a baking sheet for 10 minutes after cooking them in the skillet.
FAQ
Yes, you can freeze these muffins for up to 3 months. To freeze, place the cooled muffins on a baking sheet lined with parchment paper and freeze until solid. Then, transfer the frozen muffins to a freezer-safe bag or container. When you're ready to enjoy, thaw the muffins overnight in the refrigerator or reheat them in a toaster.
If the dough is too sticky, add a little more flour, one tablespoon at a time, until the dough becomes kneadable. If the dough is too dry, add a little more warm water, one tablespoon at a time, until the dough becomes smooth and elastic.
Yes, you can use any type of oil that has a neutral flavor, such as vegetable oil or canola oil. However, I prefer to use avocado oil, melted coconut oil, or melted butter because they add a richer flavor to the muffins.
House Arrest English Muffins - Easy Homemade Recipe
Ingredients
- ½ cup half and half
- 1 tablespoon honey
- 2 packages active dry yeast or 1 tablespoon
- 1 cup warm water 110 degrees Fahrenheit
- 3 cups all-purpose flour I use Bob's Red Mill Unbleached Organic AP flour
- 1 teaspoon salt
- ½ cup avocado oil melted coconut oil, or melted butter
Instructions
- In a small pot add the half and half and honey and cook over med-high heat until you see the first bubbles appear. Turn off heat and add the warm water. Whisk until the honey has completely dissolved into the liquids. Check the temperature of the liquid closer to the top. Wait until the liquid has cooled to 110˚ -115˚ F, then add the yeast. Whisk the yeast into the liquids and let stand for 10 minutes.
- In a large bowl or mixer add the flour and salt. Mix until salt has combined with the flour. Make a well in the middle of the bowl and pour in the activated yeasty liquid. Slowly mix the flour into the liquids with a wooden spoon or with your dough hook on the stand mixer.
- After the liquid has been completely soaked up evenly by the dough and it's all sticky, add the oil (fat) and mix it well into the dough. Once the oil has been incorporated, remove the dough from the bowl, scraping any remaining dough stuck to the side of the bowl. Place the dough on a floured surface and begin the kneading process.
- Knead the dough until smooth elastic. Up to 10 minutes.
- Place the dough into lightly oiled bowl. Add a little oil to beeswax wrap or plastic wrap and cover the bowl, ensuring the oil side is down. Cover with a kitchen towl and place the bowl in a warm spot.
- Leave the dough undisturbed in the warm spot for one hour. After one hour they dough will have doubled in size.
- Remove the towel and wrap from the dough and give it a punch in the middle. The dough will deflate. Remove the dough from the bowl and place on a floured surface.
- Roll out the dough to ½ inch of thickness and cut the muffin circles.
- Sprinkle half the cornmeal evenly on the baking sheet lined with parchment or a baking mat (ideal). Place the cut muffins on top of the cornmeal. Evenly sprinkle the remaining half of the cornmeal on the muffin tops. Cover with a clean kitchen towel and let rise for 30 minutes.
- Once they have risen again you are ready to cook them. I recently was gifted a cast iron skillet from my mother-in-law and used this. I heated up the skillet over high heat, then turned it down to med-low. I added some more coconut oil and the muffins. Let them cook for 7 to 10 minutes on each side. I kept them warm in the oven at 170 degrees until I was done cooking all of them.
- Or use the America Test Kitchen cooking method: preheat oven to 350˚ F with the oven rack in the middle of the oven. Heat a skillet over medium-high heat for two minutes. With a metal spatula, place 4 muffins in the skillet, cook for 3-6 minutes per side until the muffin is well browned. DO NOT PRESS MUFFIN DOWN. Transfer muffin to clean baking sheet bake for 10 minutes, until side are firm and inner temperature has reached 205˚ - 210˚ F. Repeat process with remaining muffins. Transfer cooked muffins to a wire rack and let cool at least 15 minutes before eating.
- To serve: split muffin with a fork (ideal) or knife (acceptable) and toast before serving.
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Food safety
- Hand Washing: Hands should be washed thoroughly with soap and warm water for at least 20 seconds before handling any food ingredients or equipment.
- Cross-Contamination Prevention: Use separate cutting boards and utensils for raw and cooked ingredients to prevent cross-contamination. Clean and sanitize surfaces and equipment after each use.
- Proper Cooking Temperatures: Cook the muffins thoroughly to an internal temperature of 200°F (93°C) to eliminate any harmful bacteria. Use a food thermometer to check the temperature accurately.
- Safe Storage: Store the muffins at room temperature in an airtight container for up to 3 days. For longer storage, freeze the muffins tightly wrapped in plastic wrap or foil for up to 3 months.
- Thawing Safely: Thaw frozen muffins in the refrigerator overnight or reheat them in a toaster or oven until they reach an internal temperature of 165°F (74°C).
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