Ah, English muffins—those lightly crisped, nooks-and-crannies beauties perfect for breakfast or sandwiches. Here’s a step-by-step recipe to make them at home:
Ingredients
- 1 cup milk
- 2 tbsp sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm water (110°F / 43°C)
- 1 tsp salt
- 4 cups all-purpose flour
- 2 tbsp butter, melted
- Cornmeal, for dusting
Instructions
- Activate the Yeast:
- Warm milk slightly (not hot). Mix with 1 tbsp sugar and yeast.
- Let sit 5–10 minutes until foamy.
- Make the Dough:
- In a large bowl, combine flour, salt, remaining sugar, and yeast mixture.
- Add warm water and melted butter. Stir until a soft dough forms.
- Knead the Dough:
- Turn onto a floured surface and knead 6–8 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover, and let rise until doubled (about 1–1.5 hours).
- Shape the Muffins:
- Punch down dough and roll to about ½-inch thickness.
- Use a 3-inch round cutter to cut muffins.
- Sprinkle a baking sheet with cornmeal and place muffins on top.
- Cover and let rise 30–40 minutes until puffy.
- Cook the Muffins:
- Preheat a nonstick skillet or griddle over medium-low heat.
- Cook muffins 7–10 minutes per side, until golden brown and cooked through.
- Optional: finish in a 350°F (175°C) oven for 5 minutes for extra firmness.
- Cool and Serve:
- Let cool on a wire rack.
- Split with a fork (not a knife!) to preserve nooks and crannies.
- Toast and enjoy with butter, jam, or for eggs Benedict.
💡 Tips:
- Don’t press down too hard when shaping; light handling keeps them airy.
- Cooking low and slow ensures the inside cooks without burning the outside.
- Splitting with a fork keeps the signature texture—knife can compress the muffin.
If you want, I can also give a quick-rise version that’s ready in about 2 hours instead of letting the dough rise for a long time.
Do you want me to provide that version?
