Homemade English Muffins
Delightfully soft and chewy homemade English muffins that toast beautifully, perfect for a cozy breakfast.
Ingredients
Dough Ingredients
- 3 cups All-purpose flour Bread flour can be used for a chewier texture.
- 1 cup Warm milk Whole milk is recommended for a cozy feel.
- 1/4 cup Water Warm water to balance dough texture.
- 2 teaspoons Yeast Use instant or active dry; activate dry yeast with warm liquid.
- 1 teaspoon Sugar Helps activate yeast and add flavor.
- 1 teaspoon Salt Enhances flavor.
- 2 tablespoons Butter Softened for mixing.
For Dusting
- 1 cup Cornmeal Prevents sticking and adds texture.
Instructions
Preparation
- Warm the milk and water until it feels like warm bath water, not hot.
- Mix in yeast and sugar, letting it sit for a few minutes if using active dry yeast until foamy.
- Stir in flour, salt, and butter. Mix until you have a soft dough.
- Cover the bowl and let the dough rise until puffy, about 1 hour.
- Gently pat the dough out and cut into rounds with a biscuit cutter or glass.
- Let the rounds rest until a little lifted and airy, which is crucial.
Cooking
- Cook the rounds on a skillet over medium-low heat, about 5 to 7 minutes per side.
- If browning too quickly, lower the heat and give more time; finish in a 350°F oven if necessary.
- Split cooked muffins with a fork for optimal texture.
Notes
These muffins will store well. Keep at room temperature in a sealed bag for up to 2 days, or refrigerate for up to 5 days. Freeze after splitting for best results. Toast directly from frozen.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 28gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 250mgFiber: 1gSugar: 1g