English Muffin 🥯
English muffins are small, round, flat yeast-leavened bread rolls with a soft interior full of nooks and crannies, perfect for toasting. They’re commonly eaten for breakfast with butter, jam, or as a base for eggs Benedict.
Ingredients
- 2 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup warm milk (110°F/43°C)
- 1 tbsp sugar
- ½ tsp salt
- 2 tbsp butter, melted
- Cornmeal (for dusting)
Instructions
- Activate yeast
Combine warm milk, sugar, and yeast in a small bowl. Let sit 5–10 minutes until frothy. - Make the dough
Mix flour and salt in a large bowl. Add yeast mixture and melted butter. Knead 5–7 minutes until smooth and elastic. - First rise
Cover dough and let rise 1 hour or until doubled. - Shape muffins
Roll out dough to ½-inch thickness. Cut circles using a 3-inch round cutter. Sprinkle baking sheet with cornmeal and place muffins on it. - Second rise
Cover and let rise 30 minutes until puffy. - Cook muffins
Preheat a nonstick skillet or griddle over medium-low heat. Cook muffins 6–7 minutes per side until golden brown and cooked through.
Serving Ideas 🍽️
- Split and toast, then top with butter, jam, or honey
- Use for breakfast sandwiches with eggs, bacon, or sausage
- Serve alongside soups or salads for a lighter meal
💡 Tip:
- Let cooked muffins cool on a wire rack to maintain their texture.
- For extra flavor, add a pinch of cinnamon or herbs to the dough.
I can also provide a quick 20-minute English muffin recipe that uses baking powder for faster preparation if you want a speedier version.
