🥯 Homemade English Muffins
Fluffy, slightly chewy, and perfect for breakfast sandwiches or just butter and jam. Making them at home gives a fresher, more flavorful result than store-bought.
🛒 Ingredients (Makes 8–10 muffins)
- 1 cup warm milk (110°F / 43°C)
- 2 ¼ tsp active dry yeast (1 packet)
- 2 tbsp sugar
- 3 cups all-purpose flour
- ½ tsp salt
- 2 tbsp melted butter
- Cornmeal (for dusting)
👩🍳 Instructions
1️⃣ Activate Yeast
- In a small bowl, combine warm milk, sugar, and yeast.
- Let sit 5–10 minutes until foamy.
2️⃣ Make the Dough
- In a large bowl, combine flour and salt.
- Add yeast mixture and melted butter.
- Mix until a sticky dough forms.
Knead 5–7 minutes until smooth and elastic.
3️⃣ First Rise
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
4️⃣ Shape Muffins
- Roll dough to about ½ inch thick.
- Use a round cutter (about 3 inches) to cut muffins.
- Sprinkle a baking sheet with cornmeal and place muffins on top.
- Cover and let rise 30–45 minutes.
5️⃣ Cook Muffins
- Heat a nonstick skillet or griddle over low-medium heat.
- Cook muffins 6–7 minutes per side, until golden brown and cooked through.
- Optional: dust tops with more cornmeal.
6️⃣ Cool & Serve
- Split muffins with a fork (don’t use a knife — it keeps the nooks and crannies intact).
- Toast and top with butter, jam, or use for sandwiches.
💡 Tips
✔ For extra flavor, let the dough rise slowly in the fridge overnight.
✔ Keep the heat low — cooking too fast can burn the outside while leaving the inside doughy.
✔ Store leftovers in an airtight container or freeze.
If you want, I can also give you a quick 1-hour version that skips some of the rising time but still gives fluffy muffins.
