Welcome to another recipe fit for fairycore enthusiasts. Nothing (and I do mean NOTHING) compares to the taste of freshly made bread. and these English muffins are just perfect cut in half and slathered with butter. These are also vegan, unless you serve them with dairy butter of course. But there are plenty of other yummy toppings to choose from.
This easy recipe has just 5 ingredients and makes about 9 small, or 8 medium, English muffins. If you would like to make more per batch, just remember the ratio of 2:5 of lukewarm water and flour to form a dough. The rest of the ingredients can usually stay the same even if you double the recipe.
Ingredients
- 500ml plain flour, plus some extra for dusting
- 1 teaspoon granulated sugar
- 1 teaspoon instant yeast
- a pinch of salt
- 200ml lukewarm water
How to make easy English muffins
Step 1
Combine all of the ingredients in a mixing bowl and stir to combine. The mixture should form a (slightly) sticky dough.
Step 2
Cover the bowl and let it rest in a warm place for at least 1 hour. You can also let the dough rest overnight.
Step 3
Divide the dough into balls that you then flatten with your hands. Use the extra flour if your dough is a bit sticky. Dust the English muffins with the extra flour as well.
Step 4
Now let them rest for about 30 minutes more.
Step 5
Fry the muffins at a low temperature in your frying pan. First fry them for about 5-8 minutes, and then flip them over. Because the English muffins will rise as they cook, I like to squash them a little with the spatula just to make sure that the other side is flat. Then let them cook for about 5 more minutes on the other side.
Be patient, as it will take some time for them to cook all the way through. Remember to make sure that the bottoms don’t burn!
Personally, I did not use any oil for the frying, but it’s totally up to you (and your frying pan) if you would like to use some.
Serving Suggestions for English Muffins
I’m a big fan of the classic English muffin with butter, but other options for toppings include, and are not limited to: jam, whipped cream, or grated cheese.
Final Thoughts on Easy English Muffins
This recipe makes about 9 small, or 8 medium, English muffins. These easy muffins last for about 2 days in an airtight container, but if you would like to store them for longer, freezing is best. You may just need to toast them again once they have defrosted.
Also if pan frying takes too long, or is just not working for you, you can cook the muffins in the oven for about 5-10 minutes at 180. Just make sure to crisp both sides in the frying pan first.
More Fairycore Food Recipes
For a sweeter option for a fairycore breakfast or brunch, here are my Chocolate Chip Banana Pancakes. Otherwise there are also these simple (and also vegan) Coconut Oil Cookies with Edible Rose petals or fairycore fondants made with natural green food colouring.
DIY not AI
If you are sick and tired of being bamboozled by those too perfect AI images and want some inspiration from actual human beings, my Pinterest board, DIY NOT AI, awaits. This is the link, AKA magical portal, that will take you there. DIY NOT AI is also a group board that is OPEN TO CONTRIBUTORS!!! Whether you’re a crocheter, seamstress, knitter, or any other kind of DIY/handicraft creator this is The Place for you to promote your work to people who appreciate REAL quality over quantity. So what are you waiting for? Shoot me a dm on Pinterest to be added!
And that’s all for today folks! If you have any questions please comment below and I, or perhaps a kind internet stranger, will assist you.
Lots of love & light,
Maria