🥯 Homemade English Muffins
🛒 Ingredients (Makes 8–10 muffins)
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2¼ tsp active dry yeast (1 packet)
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1 cup (240ml) warm milk (about 110°F / 43°C)
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2 tbsp sugar
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2 tbsp unsalted butter, softened
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1 tsp salt
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3 cups (375g) all-purpose flour (plus more for dusting)
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Cornmeal, for dusting the pan (optional but traditional)
👩🍳 Instructions
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Activate the yeast
In a bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy. -
Make the dough
Stir in butter and salt. Gradually add flour and mix until a soft, slightly sticky dough forms. -
Knead
Knead the dough by hand or in a mixer for 5–7 minutes until smooth and elastic. -
First rise
Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size. -
Shape muffins
Punch down dough and roll out to about ½ inch thick on a floured surface. Cut into rounds (3–3.5 inch diameter). Dust each side lightly with cornmeal. -
Second rise
Place rounds on a cornmeal-dusted baking sheet. Cover loosely and let rise again for 20–30 minutes. -
Cook the muffins
Heat a skillet or griddle over medium-low heat. Cook muffins for 5–7 minutes per side until golden brown and cooked through. (Flip a few times if needed to avoid over-browning.) -
Cool & fork-split
Cool completely on a rack. Split open with a fork (not a knife!) to preserve those signature nooks and crannies.
✅ Tips
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Toast before serving for the best texture.
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Great for breakfast sandwiches or eggs Benedict.
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Store at room temperature for 2–3 days, or freeze for longer.
Would you like a sourdough version, a whole wheat variation, or tips for making them in the oven instead?