Potato English Muffins
Discover the irresistible charm of homemade Potato English Muffins—a delightful twist on the classic breakfast staple! These soft and pillowy muffins are enriched with creamy russet potatoes, giving them a unique tenderness and subtle flavor that sets them apart. Made with a combination of pantry staples like all-purpose flour, milk, and butter, and dusted with a golden layer of cornmeal, these muffins boast a bakery-style crust that’s perfect for toasting. With just 15 minutes of cook time and a fork-split texture revealing those beloved nooks and crannies, they’re the ideal base for butter, jams, or a savory egg sandwich. Whether you're meal-prepping or crafting a leisurely weekend brunch, these homemade potato English muffins are your next must-try recipe!
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Recipe Information
Ingredients
- 250 grams Russet potatoes
- 450 grams All-purpose flour
- 2 tablespoons Granulated sugar
- 1 packet Instant yeast
- 150 milliliters Milk
- 60 grams Unsalted butter
- 1 teaspoon Salt
- 30 grams Cornmeal
Instructions
Peel and dice the potatoes into small chunks. Boil them in salted water until tender, about 10-15 minutes. Drain well and mash until smooth. Let cool to room temperature.
In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt. Stir to combine.
Warm the milk in a small saucepan or in the microwave until lukewarm (around 37°C or 98°F). Add the warm milk and mashed potatoes into the dry ingredients.
Melt the butter and add it to the mixture. Stir everything together until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. If the dough is sticky, add small amounts of flour as needed.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and roll it out on a floured surface to about 1.5 cm (0.6 inches) thick.
Using a round cutter (about 7-8 cm or 3 inches), cut out muffin shapes and transfer them to a baking sheet lined with parchment paper. Sprinkle cornmeal on the tops and bottoms of the muffins.
Cover the muffins with a clean towel and let them rise for another 30 minutes, or until puffy.
Heat a large skillet or griddle over low to medium-low heat. Carefully transfer the muffins to the skillet and cook for 6-7 minutes on each side, or until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the skillet.
Let the muffins cool on a wire rack. Split them with a fork to create the classic nooks and crannies, and enjoy toasted with your favorite toppings!
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 166 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
