Homemade English Muffins
Craving a warm, comforting breakfast? Homemade English Muffins are a perfect choice, offering a slightly crispy exterior with a soft, airy interior. These muffins are not only delicious but also incredibly versatile.
Ingredients
- 1 cup milk
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 tbsp unsalted butter
- 1 packet dry-active yeast (2 1/4 tsp)
- 1/4 tsp granulated sugar (for yeast bloom)
- 1/3 cup warm water
- 2 cups all-purpose flour
- 2 tbsp cornmeal (for dusting the pan)
Instructions
- Microwave 1 cup of milk until warm (about 1-2 minutes). Stir in 1 tablespoon sugar, 1 tablespoon butter, and 1 teaspoon salt until the sugar dissolves. Set aside to cool slightly.
- In a separate bowl, add 1/3 cup warm water and 1/4 teaspoon sugar. Sprinkle 1 packet of dry active yeast (2 1/4 tsp) over the warm water. Let it sit for 5 minutes until foamy.
- In a large bowl, add 2 cups of all-purpose flour. Pour in the milk mixture and yeast mixture. Stir until just combined (don’t overmix). Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- Dust the bottom of a cold cast iron skillet or heavy sauté pan liberally with cornmeal. Spray the inside of muffin rings (if using) with nonstick cooking spray and place them on top of the cornmeal.
- Use a 2 oz. scoop (size #16) to portion the dough into muffin rings. Cover the pan with a lid and set the heat to medium-low. Cook the muffins for about 7 minutes per side. Check for even browning and flip once the first side is golden.
- Use an instant-read thermometer to check the internal temperature of the muffins. They should reach 200°F. Remove the muffin rings and transfer the muffins to a cooling rack.
- Split the muffins and toast them lightly. Serve with butter, jam, or your favorite spread, or make a breakfast sandwich with eggs, cheese, and bacon.