Homemade English Muffins
These homemade English muffins are crispy on the outside and soft on the inside, perfect for toasting and topping with your favorite spreads.
Servings: 12 muffins
Calories: 150kcal
Equipment
- Mixing Bowl
- Griddle or Skillet
- Round Cutter
- Baking Sheet
Ingredients
Dry Ingredients
- 4 cups All-Purpose Flour Base for the muffins, provides structure.
- 1 teaspoon Salt Enhances flavor.
Wet Ingredients
- 1 cup Warm Milk Activates the yeast.
- 2 teaspoons Active Dry Yeast Provides leavening.
- 1 tablespoon Granulated Sugar Feeds the yeast and enhances flavor.
- 2 tablespoons Unsalted Butter Melted, adds flavor and tenderness.
- 1 large Egg Binds ingredients and adds richness.
For Dusting
- as needed Cornmeal Prevents sticking and adds crunch.
Instructions
- 1. Activate the yeast: In a bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy.
- 2. In a large mixing bowl, whisk together flour and salt. Make a well in the center and pour in the yeast mixture, melted butter, and egg. Stir until dough forms.
- 3. Transfer dough to a floured surface and knead gently for 8-10 minutes until smooth and elastic.
- 4. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
- 5. Punch down the dough, roll out to ½-inch thick, and cut out circles.
- 6. Sprinkle a baking sheet with cornmeal, place circles on it, cover, and let rise for 30 minutes until puffy.
- 7. Preheat a griddle over medium heat. Cook muffins for 5-7 minutes on each side until golden brown.
- 8. Transfer to a wire rack to cool for at least 10 minutes before slicing.
- 9. Slice in half and toast as desired. Serve warm with butter, jam, or toppings of choice.
Notes
Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.