Description
These Homemade English Muffins are soft, chewy, and filled with nooks and crannies — perfect for toasting and slathering with butter or jam.
Ingredients
Units
Scale
- 1 cup whole milk, warmed
- 2 tablespoons butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 3/4 cups all-purpose flour
- Cornmeal, for dusting
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add melted butter, salt, and 2 1/2 cups flour. Stir until a sticky dough forms.
- Knead on a floured surface for about 5–7 minutes, adding more flour as needed until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
- Punch down the dough and roll out to about 1/2 inch thickness on a lightly floured surface.
- Use a round cutter (about 3 inches) to cut out muffins. Reroll scraps as needed.
- Dust a baking sheet with cornmeal and place muffins on top. Sprinkle more cornmeal over the tops. Cover and let rest for 30 minutes.
- Preheat a griddle or skillet over medium-low heat. Cook muffins for 6–8 minutes per side until golden brown and cooked through.
- Cool on a wire rack. Split with a fork to enjoy the signature texture.
Notes
- Use a fork to split the muffins to maintain the nooks and crannies.
- Store in an airtight container at room temperature for 2–3 days or freeze for longer storage.
- Check doneness with a thermometer — internal temperature should be 200°F.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg