English Tea Muffins Recipes

ENGLISH TEA MUFFINS

Steps:

• Heat oven to 350 degrees F. Grease muffin cups or use paper liners.
• Mix flour, baking powder, salt and cinnamon in a small bowl. Beat butter and sugar in a large bowl with a wooden spoon or electric mixer. Beat in egg. Add flour mixture to egg mixture about one third at a time, alternating with milk and ending with flour. Stir just until blended. Fold in raisins.
• Mix topping ingredients in a small bowl. Scoop batter into muffin cups and sprinkle with topping. Bake about 20 minutes or until springy to the touch in the center.

HOMEMADE ENGLISH MUFFINS RECIPE

Steps:

• In a medium bowl, add the flour, yeast, and salt. Mix briefly.
• In a separate jug, add the milk, water, and butter. Pop it into the microwave for 15-30 seconds or until it's lukewarm and the butter has melted. Take care not to let it get too hot.
• Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky. (NOTE: See the video about holding back liquid until you get the right consistency of dough).
• Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours)
• The next morning, the dough will have doubled in size. Turn it out onto a floured surface. Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.
• After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly under an inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)
• Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.
• Cover the muffins with plastic wrap and a tea towel and let them rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little. Proceed to cook!