Homemade English Muffins
Love English muffins? Learn how to make homemade English muffins and enjoy this breakfast staple any time!
Servings: 12 muffins
Ingredients
- 3 to 4 cups all-purpose flour divided
- 2 tablespoons sugar
- 2 1/4 teaspoons instant yeast
- 3/4 teaspoon salt
- 3 tablespoons softened butter
- 1 ¼ cup warm milk
- 1 egg beaten
- Cornmeal
Instructions
- Combine 2 cups flour, sugar, yeast, and salt. Add softened butter and pour in milk, stirring to mix. Stir in the beaten egg.
- Stir in remaining flour, a little at a time, until you have a soft but sticky dough.
- Shape into a rough ball, cover, and let rise in a warm place for 1 hour.
- Once risen, line a baking sheet with parchment paper and spread an even layer of cornmeal on top. Set aside.
- Divide dough into 12 pieces. Pull the ends to the bottom and pinch together to form a ball, then roll on the counter or between your hands to even out. Place on the prepared baking sheet and cover with a kitchen towel. Let rest about 10 minutes.
- Meanwhile, heat a large skillet or griddle over low to medium-low heat (around 300°F).
- Working in batches, place the muffins on the pan and bake for 8-10 minutes per side. If bottoms are browning too quickly, reduce the heat.
- Let muffins cool completely on a wire rack before splitting open and toasting. Store in an airtight container.
Notes
- If using active dry yeast, dissolve it in ¼ cup warm milk for 5-10 minutes, until foamy. Make sure to use only 1 cup milk later on in the recipe.
- If interior needs to be cooked longer, bake in a 350°F oven for 8-10 minutes.
