Description
English Muffins are soft, chewy griddle-cooked breads known for their signature nooks and crannies. Perfect for toasting, breakfast sandwiches, or slathering with butter and jam, they’re a homemade classic that’s simple and satisfying.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup milk, warmed
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 2 tablespoons butter, melted
- 1 teaspoon salt
- Cornmeal, for dusting
Instructions
- Warm the milk until just warm to the touch (about 100–110°F), then stir in the sugar and yeast. Let sit for 5–10 minutes until foamy.
- Add the melted butter and salt to the mixture, then gradually stir in the flour to form a soft dough.
- Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Roll the dough out to about 1/2 inch thickness and cut into 3-inch rounds using a biscuit cutter or glass.
- Lightly dust both sides of the rounds with cornmeal and place on a baking sheet. Cover and let rest for 20–30 minutes.
- Heat a dry griddle or skillet over low heat. Cook the muffins for 6–8 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent over-browning.
- Transfer to a wire rack to cool completely. Split with a fork before toasting and serving.
Notes
Use a fork to split the muffins and preserve the nooks and crannies.Letting the dough rise properly is key to light, airy texture.Whole wheat flour can be substituted for part of the all-purpose flour.Cook over low heat to ensure muffins cook through without burning.Freeze extras for later—just toast straight from frozen.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
