Garlic English Muffins
Prep
1 hr 30 mins
Cook
25 mins
Servings
8
Difficulty
Medium
My go to recipe for garlic English muffins is something I've perfected over countless weekend mornings. These are wonderfully simple to make and ready in just over two hours from start to finish, making them perfect for busy schedules. The roasted garlic brings such depth and richness to every bite, while the oregano and olive oil keep things aromatic and delicious. Here's the best part: garlic is packed with allicin, which has fantastic anti inflammatory properties and supports heart health. The beauty of this recipe is that most ingredients are pantry staples, keeping your costs low while delivering bakery quality results at home.
Ella x
Ingredients
- 300 mlwarm water
- 500 gall-purpose flour
- 7 ginstant yeast
- 10 gsalt
- 8roasted garlic cloves(finely minced)
- 30 mlolive oil
- 5 gdried oregano
- 3 gblack pepper
- 40 gcornmeal(for dusting)
- 20 gbutter(melted, for finishing)
Detail level
Instructions
- 1
Combine warm water, flour, yeast, and salt in a large mixing bowl. Stir until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
Tip: The dough should be slightly sticky but manageable. Add a touch more flour if it's too wet.
- 2
Fold in the minced roasted garlic, olive oil, oregano, and black pepper until evenly distributed throughout the dough.
Tip: Roasted garlic is milder and sweeter than raw garlic, making it perfect for these muffins.
- 3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 60 minutes until doubled in size.
Tip: A warm cupboard or turned-off oven works well for rising.
- 4
Turn the dough out onto a floured surface and gently flatten it to about 2 cm thickness. Using a 7 cm round cutter or glass, cut out 8 muffins.
Tip: Re-roll scraps and cut additional muffins if needed.
- 5
Dust both sides of each muffin with cornmeal and place them on a lined baking tray. Cover loosely with a cloth and let them prove for 30 minutes.
Tip: The cornmeal prevents sticking and gives the muffins their characteristic texture.
- 6
Heat a large non-stick skillet or griddle over medium heat. Once hot, cook the muffins 3-4 minutes per side until deep golden brown.
Tip: Don't use high heat or they'll brown too quickly without cooking through. Work in batches if needed.
- 7
Transfer cooked muffins to a wire rack and brush the tops with melted butter while still warm.
Tip: Brush all over, including the sides, for maximum flavor and a glossy finish.
- 8
Allow to cool slightly before splitting and toasting. Serve warm with your choice of spreads.
Tip: These muffins are best enjoyed on the day they're made but can be stored in an airtight container for up to 2 days.
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