English muffin

Here’s a simple guide for English Muffins — soft, slightly chewy, and perfect for breakfast or sandwiches.

🥯 Homemade English Muffins

Makes: 8–10 muffins
Prep time: 15 min (plus rising time)
Cook time: 15–20 min

Ingredients

• 1 cup (240 ml) milk, warm
• 2 1/4 tsp active dry yeast (1 packet)
• 2 tbsp sugar
• 1/4 cup (60 g) butter, melted
• 1 tsp salt
• 3 cups (360 g) all-purpose flour (plus extra for dusting)
• Cornmeal, for dusting the pan

Instructions

1. Activate yeast:
   • In a small bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy.
2. Make dough:
   • In a large bowl, mix flour and salt.
   • Add melted butter and the yeast mixture.
   • Stir until a soft dough forms.
3. Knead and rise:
   • Knead dough on a lightly floured surface for 5–7 minutes until smooth.
   • Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
4. Shape muffins:
   • Roll dough to 1/2-inch thick.
   • Cut rounds with a 3-inch biscuit cutter.
   • Sprinkle cornmeal on a baking sheet and place rounds on top.
   • Cover and let rise 20–30 minutes.
5. Cook muffins:
   • Preheat a skillet or griddle over medium-low heat.
   • Cook muffins 5–7 minutes per side, until golden brown and cooked through.
   • Optional: split muffins and toast before serving.

🍴 Tips & Variations

• Extra flavor: Add a pinch of cinnamon or nutmeg to the dough.
• Cheesy muffins: Sprinkle shredded cheese on top before cooking.
• Storage: Keep in an airtight container for 2–3 days or freeze for up to a month.
• Serving ideas: Perfect with butter, jam, eggs, or for breakfast sandwiches.

I can also provide a quick, no-yeast English muffin recipe that’s ready in 20 minutes if you want a faster version.