Description
This recipe for Homemade English Muffins offers a soft, lightly chewy texture with a golden crust, perfect for warm breakfasts or sandwiches. Made with simple ingredients and cooked on a skillet, these muffins feature the characteristic nooks and crannies ideal for holding butter and jam.
Ingredients
Scale
Wet Ingredients
- 1 ¼ cups warm milk (not hot)
- 3 tablespoons melted butter
- 1 large egg
Dry Ingredients
- 2 tablespoons sugar
- 2 ¼ teaspoons instant yeast
- 1 teaspoon salt
- 3 cups all-purpose flour (spooned and levelled)
For Cooking
- ¼ cup cornmeal (for sprinkling)
- Butter (for greasing the skillet)
Instructions
- Combine Ingredients: In a stand mixer bowl, mix together the warm milk, melted butter, egg, sugar, instant yeast, and salt until well combined.
- Knead Dough: Using the dough hook attachment on medium speed, gradually add the flour and knead the dough for 7-8 minutes until it becomes smooth, elastic, and slightly tacky but not overly sticky. If too sticky, add up to 1 tablespoon more flour.
- First Rise: Cover the mixing bowl and let the dough rise in a warm place for 60-90 minutes, or until it has doubled in size.
- Prepare Baking Surface: Sprinkle cornmeal evenly over a large parchment-lined baking sheet to prevent sticking and add texture.
- Shape Muffins: Punch down the risen dough and transfer it to a generously floured surface. Roll the dough into a ¾-inch thick rectangle. Cut into 2 ½-inch circles using a cutter or glass and place them on the prepared baking sheet.
- Second Rise: Sprinkle the tops of the dough circles with cornmeal, cover them, and allow to rise again for 30 minutes or until noticeably puffed.
- Cook Muffins: Heat a large skillet over medium-low heat and lightly grease it with butter. Place 3-4 dough rounds into the skillet with space in between. Cover and cook for 7-8 minutes on each side until golden brown. Adjust heat to low if the bottoms brown too quickly.
Notes
- Use warm milk, not hot, to activate the yeast without killing it.
- If the dough is too sticky after kneading, add flour gradually, but avoid over-flouring to keep muffins tender.
- Cooking on medium-low heat ensures muffins cook through without burning the exterior.
- Letting the dough rise twice is key to achieving a light texture and the characteristic nooks and crannies.
- Use a well-seasoned or non-stick skillet for even cooking and easier flipping.
- The cornmeal on the baking sheet and muffin tops adds texture and prevents sticking.
