Ah, the English muffin—that little round, nooks-and-crannies bread wonder 🥯✨ Perfect for breakfast, sandwiches, or just smothered in butter. Here’s a clear guide to making them from scratch and enjoying them:
🥯 Classic English Muffins
Ingredients (makes ~8 muffins)
- 1 cup warm milk (110°F / 43°C)
- 2 ¼ tsp active dry yeast (1 packet)
- 2 tsp sugar
- 3 cups all-purpose flour
- ½ tsp salt
- 2 tbsp unsalted butter, melted
- Cornmeal (for dusting)
Directions
- Activate yeast
- Mix warm milk + sugar + yeast. Let sit 5–10 min until foamy.
- Make the dough
- In a large bowl, combine flour + salt.
- Add yeast mixture + melted butter. Mix until a soft dough forms.
- Knead 5–7 min until smooth and elastic.
- First rise
- Place dough in a greased bowl, cover, and let rise 1–2 hours until doubled.
- Shape muffins
- Punch down dough. Roll out to ½-inch thickness.
- Cut circles with a 3-inch round cutter.
- Sprinkle a baking sheet with cornmeal; place muffins on it.
- Second rise
- Cover with a towel and let rise 30–45 min.
- Cook
- Preheat a skillet or griddle over medium-low heat.
- Cook muffins 7–10 min per side until golden and cooked through.
- Optional: Bake in 350°F (175°C) oven for 5–10 min after skillet cooking for extra structure.
- Cool & split
- Let cool slightly.
- Split with a fork to keep the nooks-and-crannies perfect for butter, jam, or egg sandwiches.
Tips
- Cornmeal: Prevents sticking and gives classic texture.
- Low heat: Cooking too hot = burnt outside, raw inside.
- Make ahead: Store in an airtight bag; toast before serving.
- Add-ins: Cinnamon, raisins, or cheddar for flavor twists.
If you want, I can give a “super fluffy, bakery-style English muffin” method with extra nooks for butter and jam that rivals store-bought versions. Do you want me to give that version?
