Soft, chewy, and filled with those signature nooks and crannies, homemade English muffins are a breakfast classic that far outshine the store-bought kind. Whether toasted with butter and jam or made into a breakfast sandwich, these golden discs are easier to make than you think. Let’s bring the warmth of a bakery right into your kitchen!
Ingredients:
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3 ½ cups all-purpose flour
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1 tbsp sugar
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1 ½ tsp salt
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2 tsp instant yeast
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1 cup warm milk (about 110°F)
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½ cup warm water
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3 tbsp unsalted butter, melted
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Cornmeal, for dusting
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Instructions:
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Mix the Dough:
In a large bowl, combine flour, sugar, salt, and yeast. Add warm milk, water, and melted butter. Stir until a soft dough forms. -
Knead:
Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 to 1½ hours until doubled in size. -
Shape the Muffins:
Punch down the dough and divide it into 8–10 equal pieces. Roll each into a ball, then flatten slightly into discs. Dust a baking sheet with cornmeal and place the muffins on it. Sprinkle more cornmeal on top. -
Second Rise:
Cover loosely and let the muffins rise again for 30–45 minutes. -
Cook on Skillet:
Heat a nonstick skillet or griddle over low-medium heat. Cook muffins for 6–8 minutes on each side until golden brown and cooked through. Flip gently to avoid deflating them. -
Cool and Split:
Let cool on a wire rack. Use a fork to split open (never a knife!) for those beautiful nooks and crannies. -
Tips:
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For extra flavor, rest the dough overnight in the fridge after step 2.
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Toast before serving to get that crispy texture.
Enjoy your warm, fluffy, homemade English muffins—perfect with butter, jam, or eggs!
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