Here’s a simple recipe for homemade English muffins—soft, slightly chewy, and perfect for breakfast sandwiches or just toasted with butter and jam.
Ingredients:
- 1 cup milk
- 2 tbsp sugar
- 1 tsp salt
- 2 ¼ tsp active dry yeast (1 packet)
- 3 cups all-purpose flour (plus extra for dusting)
- 2 tbsp unsalted butter, softened
- Cornmeal (for dusting)
Instructions:
- Warm the milk:
Heat the milk until warm (about 110°F / 43°C). Stir in sugar and yeast. Let it sit 5–10 minutes until foamy. - Make the dough:
In a large bowl, mix flour and salt. Add the yeast mixture and butter. Stir until a sticky dough forms. - Knead the dough:
Turn the dough onto a floured surface and knead 5–7 minutes until smooth and elastic. Add a little flour if needed. - First rise:
Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours, until doubled. - Shape muffins:
Punch down the dough. Roll out to about ½-inch thickness. Use a round cutter (or glass) to cut circles. Place them on a baking sheet dusted with cornmeal. - Second rise:
Cover the muffins and let them rise 30–45 minutes until puffy. - Cook on stovetop:
Heat a skillet or griddle over medium-low heat. Lightly grease it. Cook muffins 5–7 minutes per side, until golden brown. They should sound hollow when tapped. - Cool and serve:
Let the muffins cool on a wire rack. Split with a fork (not a knife) to get that classic nooks-and-crannies texture. Toast and enjoy!
Tips:
- For fluffier muffins: Cover the skillet while cooking to trap steam.
- Storage: Keep in an airtight container for 2–3 days, or freeze for up to 2 months.
- Add-ins: Try cinnamon, raisins, or dried cranberries for a twist.
I can also give you a baked version of English muffins if you want a slightly different texture closer to store-bought ones. Do you want that version too?
