A top London chef has shared his surefire recipe for traditional English muffins, saying you’ll never need to buy them at the supermarket again.
Matt Ryle is the head chef at the French all-day brasserie, Maison Francois, in London.
Matt has made a name for himself in the social media sphere, helping to teach home cooks the art of classic cooking.
He began sharing recipes detailing classic French cuisine, but recently delved into the world of quintessential British dishes.
In a TikTok video from January, Matt shared how easy it is to whip up some hearty English muffins, without the need to buy them from the supermarket.
Matt said: “Stop buying English muffins. I’m gonna show you a really quick and easy way to make them instead.”
All you need is six ingredients, most of which you probably already have in your cupboard and fridge.
After cooking, you can also freeze the muffins for a later date.
Matt continued: “Just as convenient, way more delicious, and way cheaper.”
Matt’s video has been viewed over a massive one million times, receiving 31,100 likes and 413 comments.
@bubbyhicks said: “I love that you took the time to teach every detail. the measurements were impeccably detailed. unfortunately not sure what I did wrong, mine is more like plaster of Paris fully set.”
Heather pointed out: “We’re trying to eat healthier, these will be great as they don’t have preservatives! Thank you so much, can’t wait to try these out!”
Jann wrote, “Here. This is awesome, didn’t realize how easy it was to make. Thank you,” while Kristina said, “Made them, they were great! thanks for the recipe.”
So if you want to try your hand at making your own English muffins from scratch, this is what you’ll need to do.
English Muffins
Ingredients
- 450g strong flour
- 1tsp salt
- 1tsp sugar
- 10g dried yeast
- 50g butter
- 250g whole milk
Method
Make the milk slightly warm and melt the butter inside. Mix all ingredients well for five minutes with the dough hook
Leave to prove for 20 to 30 minutes or until doubled in size, roll to the correct thickness using fine semolina, and cut into disks.
Leave for another 20 to 30 minutes and prove covered. They should double in size.
Cook over a medium heat in a flat pan. Colour each side of the muffin, if it still feels slightly raw, cook in a hot oven for five to ten minutes.
Serve with your choice of savory or sweet toppings.
