These homemade English muffins are made in an electric skillet and piled with ham and cheese for a hot, filling breakfast or lunch that serves your entire family.
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❤️ Skip the Store With These Homemade English Muffins
- They make great hot and cold leftovers for breakfast or a protein-packed lunch.
- You can let everyone customize their sandwiches with their favorite condiments. Instead of ham and cheese, try them with peach freezer jam or homemade strawberry compote.
- You can bake them wherever you can take your electric skillet--including on your camping trip.
- English muffins are great for on-the-go because they don't require silverware. Grab a sandwich while you're standing and talking or throw them into your kids' lunches.
- Using an electric skillet for this breakfast is easy and doesn't seem to heat up your home like an oven would.
🧂 Ingredients
- sugar - Yeast doesn't need added sugar to do its job but a touch of it helps to increase its activity. It also enhances flavor and helps to achieve a golden crust.
- active dry yeast - Active dry yeast is dissolved in warm water or milk to wake it up. Quick/instant yeast, on the other hand, can be mixed straight into the flour. Make sure you use the active dry yeast in this recipe.
- cornmeal - Or semolina.
- ham and cheese slices - This is optional, if you want to serve them as sandwiches. The fillings can be customized.
*Check recipe card for ingredient amounts.
🔪 How to Make Electric Skillet English Muffins
Step 1. Pour the warm milk into a small bowl. Add the sugar, mix well and then stir in the dry yeast. Let it rest for 10 minutes. It should be foamy.
Step 2. Pour the yeast mixture into a bigger bowl. Add the salt and butter and mix with a wooden spoon. Add the flour and continue mixing with the wooden spoon until the dough starts separating from the sides of the bowl.
Step 3. Knead with clean hands until a soft and smooth ball of dough forms. Grease a different bowl and place the dough in it. Cover with plastic wrap. Let it sit for around 1 hour, or until dough doubles in size.
Chef's Note: The dough should be moist but not super sticky. If it's overly sticky, you can add a touch of flour.
Step 4. Punch the dough down.
Step 5. Dust a clean surface with cornmeal or semolina to help avoid sticking. Roll out the dough until it's around ½ inch thick. Cut the dough out into circles with a round cookie cutter (around 3 to 4 inches in diameter).
Step 6. Place the circles onto wax paper and sprinkle the tops with cornmeal. Press it in gently. Cover with a damp towel and let them rise again for 30 more minutes.
Step 7. Fry in the electric skillet, covered, at 300ºF for about 12 minutes on each side, or until lightly browned. Transfer to a baking rack to cool.
Chef's Note: If you notice the bottoms darkening too quickly, turn the electric skillet temperature down a touch.
Step 8. To serve the electric skillet English muffins, cut them in half and add ham, cheese and any desired condiments.
🍽 Serving Suggestions
English muffins are flat rolls that look more like biscuits than muffins. People frequently eat them for breakfast with jelly and butter or eggs, cheese and ham. The soft interior and mildly crusty exterior provide the perfect texture for both sweet and savory ingredients.
If you have leftover English muffins, experiment with various condiments and toppings, such as peanut butter, orange marmalade or mashed avocados.
Serve them with both cold and hot sides, such as a pasta salad, African peanut butter soup or hemp salad for a fuller meal. Complementary drinks include mimosas, iced tea, orange juice and classic lemonade.
🌡️ Storage
- Eat them within a few days for maximum freshness.
- To store properly, cover your muffins with plastic wrap or place them in an airtight container.
- They can be stored at room temperature for a few days or in the fridge to last longer.
- They can also be frozen for up to 3 months. Store the toppings separately.
♨️ Reheating Instructions
Thaw frozen English muffins at room temperature and reheat them in the toaster, oven or directly in the electric skillet to crisp them up again. They can also be quickly reheated in the microwave from frozen.
📖 More Electric Skillet Recipes to Try
If you tried this Electric Skillet English Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Electric Skillet English Muffins
Ingredients
- 1 ¾ cups warm milk
- 2 tablespoons sugar
- 2 teaspoons active dry yeast
- 1 ½ teaspoons salt
- 3 tablespoons butter - melted
- 4 ½ cups all-purpose flour
- cornmeal or semolina - as needed
- ham and cheese slices - to serve
Instructions
- Pour the warm milk into a small bowl. Add the sugar, mix well and then stir in the dry yeast. Let it rest for 10 minutes. It should be foamy.1 ¾ cups warm milk, 2 tablespoons sugar, 2 teaspoons active dry yeast
- Pour the yeast mixture into a bigger bowl. Add the salt and butter and mix with a wooden spoon.1 ½ teaspoons salt, 3 tablespoons butter
- Add the flour and continue mixing with the wooden spoon until the dough starts separating from the sides of the bowl.4 ½ cups all-purpose flour
- Knead with clean hands until a soft and smooth ball of dough forms. If it's overly sticky, you can add a touch of flour.
- Grease a different bowl and place the dough in it. Cover with plastic wrap.
- Let it sit for around 1 hour, or until the dough doubles in size. Punch the dough down.
- Dust a clean surface with cornmeal or semolina to help avoid sticking. Roll out the dough until it's around ½ inch thick.
- Cut the dough out into circles with a round cookie cutter (around 3 to 4 inches in diameter).
- Place the circles onto wax paper and sprinkle the tops with cornmeal. Cover with a damp towel and let them rise again for 30 more minutes.
- Fry in the electric skillet, covered, at 300ºF for about 10 to 12 minutes on each side, or until lightly browned. Transfer to a baking rack to cool.
- To serve, cut in half and add ham, cheese and any desired condiments.
Notes
- Note on nutrition info: Nutrition information is for the English muffin only. It does not include the cornmeal, ham and cheese as those are optional and it is too difficult to determine the amount of cornmeal on each muffin.
- Storage: Eat them within a few days for maximum freshness. To store properly, cover your muffins with plastic wrap or place them in an airtight container. They can be stored at room temperature for a few days or in the fridge to last longer. They can also be frozen for up to 3 months. Store the toppings separately.
- Thawing and reheating: Thaw frozen English muffins at room temperature and reheat them in the toaster, oven or directly in the electric skillet to crisp them up again. They can also be quickly reheated in the microwave from frozen.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
These are surprisingly easy to make in an electric skillet, and they make tasty sandwiches!