Homemade English Muffins
Homemade English Muffins
Ingredients
- 1 cup warm milk, 110°F
- 1 tablespoon granulated sugar
- 1 packet active dry yeast, (2 1/4 teaspoons)
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 tablespoons butter, melted
- 1/4 cup cornmeal, for dusting, as needed
Instructions
- 1
In a liquid measuring cup, combine the warm milk, granulated sugar, and active dry yeast. Stir gently to combine. Let the mixture sit for 10 minutes to allow the yeast to activate and become foamy.
⏱️ 10 min
- 2
In a large mixing bowl (or the bowl of a stand mixer), add the all-purpose flour and salt. Whisk briefly to combine.
⏱️ 2 min
- 3
Pour the melted butter into the flour mixture, followed by the activated yeast mixture.
⏱️ 1 min
- 4
If using a stand mixer, attach the dough hook and mix on low speed until the dough comes together, about 3-5 minutes. If mixing by hand, stir with a sturdy spoon until a shaggy dough forms, then turn out onto a lightly floured surface. Knead the dough by hand for 2-3 minutes until it becomes smooth and elastic.
⏱️ 5 min
- 5
Lightly grease a clean bowl. Place the kneaded dough into the greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 6
Once the dough has risen, gently turn it out onto a clean, lightly floured surface. Use a rolling pin to roll out the dough to approximately 1/2 inch thickness.
⏱️ 3 min
- 7
Prepare a baking sheet by sprinkling a generous amount of cornmeal evenly over its surface.
⏱️ 1 min
- 8
Using a 3-inch round cookie cutter or the rim of a pint glass, cut out individual English muffins from the rolled-out dough. Carefully transfer the cutouts to the cornmeal-dusted baking sheet. Gather any dough scraps, gently re-roll, and cut out additional muffins until all dough is used.
⏱️ 5 min
- 9
Sprinkle additional cornmeal over the tops of the shaped muffins on the baking sheet. Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the muffins rest for a second rise for 30 minutes.
⏱️ 30 min
- 10
Heat a cast iron skillet or a heavy-bottomed non-stick pan over medium-low heat. Do not add any oil or butter to the pan. Carefully place a few risen English muffins into the hot skillet, ensuring not to overcrowd the pan. Cook for about 7 minutes on the first side, until deep golden brown and slightly puffed. Flip the muffins and cook for another 5 minutes on the second side, until both sides are nicely browned and the muffins are cooked through.
⏱️ 12 min
- 11
Remove the cooked English muffins from the skillet and place them on a wire rack to cool slightly. Repeat with the remaining muffins. Serve warm, split open with a fork to reveal their characteristic nooks and crannies.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade English Muffins
Ingredients
- 1 cup warm milk, 110°F
- 1 tablespoon granulated sugar
- 1 packet active dry yeast, (2 1/4 teaspoons)
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 tablespoons butter, melted
- 1/4 cup cornmeal, for dusting, as needed
Instructions
- 1
In a liquid measuring cup, combine the warm milk, granulated sugar, and active dry yeast. Stir gently to combine. Let the mixture sit for 10 minutes to allow the yeast to activate and become foamy.
⏱️ 10 min - 2
In a large mixing bowl (or the bowl of a stand mixer), add the all-purpose flour and salt. Whisk briefly to combine.
⏱️ 2 min - 3
Pour the melted butter into the flour mixture, followed by the activated yeast mixture.
⏱️ 1 min - 4
If using a stand mixer, attach the dough hook and mix on low speed until the dough comes together, about 3-5 minutes. If mixing by hand, stir with a sturdy spoon until a shaggy dough forms, then turn out onto a lightly floured surface. Knead the dough by hand for 2-3 minutes until it becomes smooth and elastic.
⏱️ 5 min - 5
Lightly grease a clean bowl. Place the kneaded dough into the greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 6
Once the dough has risen, gently turn it out onto a clean, lightly floured surface. Use a rolling pin to roll out the dough to approximately 1/2 inch thickness.
⏱️ 3 min - 7
Prepare a baking sheet by sprinkling a generous amount of cornmeal evenly over its surface.
⏱️ 1 min - 8
Using a 3-inch round cookie cutter or the rim of a pint glass, cut out individual English muffins from the rolled-out dough. Carefully transfer the cutouts to the cornmeal-dusted baking sheet. Gather any dough scraps, gently re-roll, and cut out additional muffins until all dough is used.
⏱️ 5 min - 9
Sprinkle additional cornmeal over the tops of the shaped muffins on the baking sheet. Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the muffins rest for a second rise for 30 minutes.
⏱️ 30 min - 10
Heat a cast iron skillet or a heavy-bottomed non-stick pan over medium-low heat. Do not add any oil or butter to the pan. Carefully place a few risen English muffins into the hot skillet, ensuring not to overcrowd the pan. Cook for about 7 minutes on the first side, until deep golden brown and slightly puffed. Flip the muffins and cook for another 5 minutes on the second side, until both sides are nicely browned and the muffins are cooked through.
⏱️ 12 min - 11
Remove the cooked English muffins from the skillet and place them on a wire rack to cool slightly. Repeat with the remaining muffins. Serve warm, split open with a fork to reveal their characteristic nooks and crannies.
⏱️ 1 min