🥯✨ Homemade English Muffins
🧾 Ingredients (Makes 8–10 muffins):
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1 cup warm milk (110°F / 43°C)
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2 ¼ tsp (1 packet) active dry yeast
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1 tbsp sugar
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2 tbsp unsalted butter, melted
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1 large egg
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3 cups all-purpose flour
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1 tsp salt
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Cornmeal (for dusting)
🔪 Instructions:
1. Activate the yeast:
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In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes, until foamy.
2. Make the dough:
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Add the melted butter, egg, flour, and salt to the yeast mixture.
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Mix until a sticky dough forms.
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Knead by hand or mixer for 5–7 minutes until smooth and elastic. The dough should be soft but not overly sticky — add a bit more flour if needed.
3. First rise:
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Place dough in a greased bowl, cover, and let rise in a warm place until doubled — about 1 to 1.5 hours.
4. Shape the muffins:
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Turn dough out onto a floured surface. Roll or press to about ½-inch thickness.
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Cut into circles using a 3-inch biscuit cutter or the rim of a glass.
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Place on a baking sheet dusted with cornmeal. Sprinkle more cornmeal on top.
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Cover loosely and let rise again for 20–30 minutes.
5. Cook the muffins:
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Preheat a nonstick skillet or griddle over medium-low heat.
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Cook muffins 5–7 minutes per side, until golden brown and puffed. They should sound hollow when tapped and reach 190°F (88°C) internally.
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Adjust heat as needed to avoid burning the outsides before the inside cooks.
❄️ Cool & Serve:
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Let cool on a wire rack.
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Split with a fork (not a knife) to get the best nooks and crannies!
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Toast and serve with butter, jam, honey, or eggs.
📝 Tips:
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Don’t skip the cornmeal — it keeps the muffins from sticking and gives that signature texture.
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For a slightly sour flavor, refrigerate the dough overnight and cook the next day.
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Use whole wheat flour for a heartier version (swap up to 50%).
Would you like a sourdough English muffin version or a gluten-free adaptation?
