Description
Homemade English Muffins are soft, chewy breakfast breads with signature nooks and crannies, perfect for toasting and spreading with butter, jam, or using in sandwiches.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1 cup warm milk (about 110°F/43°C)
- 1/2 cup warm water
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp butter or oil (melted)
- Cornmeal or semolina, for dusting
Instructions
In a bowl, combine warm milk, warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Add flour, salt, and melted butter to the yeast mixture. Mix until a soft dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and roll it out to 1/2 inch thick. Cut into rounds using a biscuit cutter or glass.
- Place the rounds on a baking sheet sprinkled with cornmeal or semolina. Dust the tops with more cornmeal. Cover and let rise for 30 minutes.
- Heat a skillet or griddle over medium-low heat. Cook the muffins for 6–8 minutes per side until golden brown and cooked through.
- Cool slightly. Split with a fork to reveal nooks and crannies, toast, and enjoy.
Notes
- Use a fork to split for the best texture and appearance.
- Don’t rush the rise—it’s key to a light, airy texture.
- Finish cooking in the oven at 350°F for 5–7 minutes if the center isn’t fully cooked.
- Freeze extras for a quick homemade breakfast later.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Breakfast
- Method: Griddle-Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 1g
- Sodium: 230mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
