Honey Citrus English Muffins Recipe

 

Honey Citrus English Muffins

Soft, Homemade Muffins with a Touch of Honey and Orange Zest

These Honey Citrus English Muffins are not like the ones you buy in a store. My homemade English muffins with honey and citrus are soft and chewy. They have those perfect little holes that soak up butter really well.

 

The dough for these Honey Citrus English Muffins gets a bit of sweetness from the honey and a nice brightness from the fresh orange zest. You cook them in a skillet or bake them, so the outside gets golden and slightly crispy while the inside stays tender.

 

When you split these Honey Citrus English Muffins open while they are still warm, you can see the steam rising. They taste like a sunny day and a delicious breakfast all mixed. These Honey Citrus English Muffins are perfect for brunch. When you want to prepare your meals ahead of time or when you want bread that feels special but is not hard to make.

Why I love these Honey Citrus English Muffins

I love these Honey Citrus English Muffins because they make my kitchen smell amazing. They taste so much better than anything you can buy in a bag.

First the flavor of these Honey Citrus English Muffins is really great. The honey adds a sweetness that balances out the tang from the citrus. The orange zest makes them taste fresh and not like dessert all. It is like a regular English muffin went on a fun vacation to a place like Florida.

Then there is the texture of these Honey Citrus English Muffins. Because they are homemade, you get those craggy pockets that are so much fun to eat. When you toast them, they get crispy on the outside. Stay soft on the inside. Butter melts into every little hole, and it is so satisfying to eat.

I also love that you do not need an oven to make these Honey Citrus English Muffins. You can just use a skillet, which means I can make them in the summer without heating up my whole house. The dough for these Honey Citrus English Muffins is also very forgiving. If you have never made bread before this is a great place to start because you do not need to shape it perfectly.

 

My favorite part about these Honey Citrus English Muffins is splitting them with a fork of cutting them. That is what creates all the nooks and crannies that make them so much fun to eat. You can pop them in the toaster. It is like they were made for jam or honey.

 

These Honey Citrus English Muffins freeze well so I like to make a double batch and have breakfast ready for two weeks.

 

Prep time: 20 minutes

Rise time: 1 hour 30 minutes

Cooking time: 20 minutes

time: 2 hours 10 minutes

Serves: 4; makes 8 muffins

Difficulty level: Medium

 

Ingredients

For the dough:

·       3 cups of bread flour, plus more for dusting

·       1 packet of instant yeast, 2 1/4 tsp

·       1 cup warm milk, 110°F

·       1/4 cup warm water

·       2 tbsp honey

·       2 tbsp melted butter

·       1 large egg

·       1 tbsp orange zest, about 1 orange

·       1 tsp salt

·       Cornmeal for dusting

 

Tools

·       Large mixing bowl

·       Stand mixer with dough hook or hands

·       Measuring cups and spoons

·       Zester or grater

·       10-inch cast iron skillet or griddle

·       3-inch round cutter or drinking glass

·       Baking sheet

 

Step-by-Step Instructions

 

Step 1.

Activate the yeast: In a bowl, combine milk, warm water and honey. Stir to dissolve. Sprinkle yeast on top. Let it sit 5 minutes until it gets foamy. If it does not foam your yeast is dead so you need to start over with liquid.

 

Step 2.

Make the dough: Add melted butter, egg, orange zest, and salt to the yeast mixture. Add flour one cup at a time. Mix with a dough hook or by hand until a slightly sticky dough forms. Knead 5 minutes until smooth.

 

Step 3.

First rise: Put dough in a bowl. Cover with a towel. Let rise in a spot for 1 hour or until doubled. This is where the flavor of these Honey Citrus English Muffins develops.

 

Step 4.

Shape the muffins: Punch down dough. Turn onto a floured surface. Roll to 1/2 inch thick. Use a 3-inch cutter to cut rounds. Re-roll scraps. You should get 8 muffins.

 

Step 5.

Second rise: Sprinkle a baking sheet with cornmeal. Place rounds on it, spacing them out. Sprinkle tops with cornmeal. Cover loosely. Let rise 30 minutes. They will puff up.

 

Step 6.

Cook them: Heat a skillet over medium-low heat. You want it hot but not smoking. Place 3-4 muffins in the pan. Cook 6-7 minutes per side covered with a lid. They should be golden brown. Do not press them down. The lid traps. Helps them cook through.

 

Step 7.

Cool and split: Let them cool 10 minutes. To get the signature texture of these Honey Citrus English Muffins use a fork to pierce around the edge. Pull them apart. Do not use a knife.

 

Approximate Macros per serving

 

v  Calories: 240 kcal

v  Carbohydrates: 44 g

v  Protein: 7 g

v  Fat: 4 g

v  Fiber: 1 g

v  Sugar: 6 g

v  Sodium: 320 mg

Per muffin makes 8

 

What to serve with these Honey Citrus English Muffins

Toast them and put butter and orange marmalade on them. They are amazing for breakfast sandwiches with egg and cheese. Use them for eggs Benedict. Dip them in yogurt and berries. They are also great with honey butter or just plain with coffee.

 

Tips and Variations

o   Zest matters: Use an orange. The oils are what give flavor. Lemon zest works too.

o Heat: If the pan is too hot, the outside burns and the inside stays raw. Medium-low is perfect.

o   Crispy edges: For crunch, toast the split muffin in butter after cooking.

o   Whole wheat: Swap 1 cup of bread flour for whole wheat flour.

o   Add-ins: Mix in dried cranberries or poppy seeds with the flour.

 

Substitutes Note

o   No bread flour: All-purpose works. Bread flour gives better chew.

o   No milk: Use water + 1 tbsp powdered milk or oat milk.

o   No honey: Use maple syrup or sugar.

o   No orange: Use lemon zest or skip citrus and add 1 tsp vanilla.

o   No cornmeal: Use semolina or just extra flour for dusting.

 

Frequently Asked Questions

1. Can I bake these Honey Citrus English Muffins of pan-frying?

You can. Bake at 375°F for 15 minutes. You lose the crispy skillet crust.

 

2. Why use a fork to split these Honey Citrus English Muffins?

Knives cut the nooks. A fork creates the texture that holds butter.

 

3. Can I make the dough ahead?

Yes. Let it rise overnight in the fridge. Bring to room temp before shaping.

 

4. How do I store these Honey Citrus English Muffins?

Room temp: 3 days in a bag. Freeze up to 3 months. Toast from frozen.

 

5. My muffins are dense. What went wrong?

They probably did not rise enough. Make sure your yeast is fresh, and the spot is warm.

 

6. Can I double the recipe?

Absolutely. These Honey Citrus English Muffins freeze well it is worth it.

 

These Honey Citrus English Muffins are the kind of bread that makes a regular morning feel special. Sweet tangy, chewy and perfect, for toasting