Description
These Homemade English Muffins are soft, fluffy, and perfect for toasting! Enjoy them warm with butter and jam or use them for delicious breakfast sandwiches. This easy step-by-step recipe will guide you through making English muffins from scratch, with golden-brown crusts and signature nooks and crannies.
Ingredients
Scale
Dry Ingredients:
- 4 cups all-purpose flour
- 2 tsp active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp cornmeal (for dusting)
Wet Ingredients:
- 1 cup whole milk
- 1/2 cup water
- 2 tbsp butter
- 2 tbsp shortening
Instructions
1. Prepare the Dough:
- In a saucepan, heat milk, water, butter, and shortening until warm (about 110°F).
- In a large bowl, combine yeast, sugar, and warm liquid mixture. Let sit for 5 minutes until foamy.
- Add flour and salt, mixing until a sticky dough forms.
2. Knead & Rise:
- Transfer dough to a floured surface and knead for 8-10 minutes until smooth.
- Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
3. Shape the Muffins:
- Roll the dough to ½-inch thickness and cut into rounds using a biscuit cutter or glass.
- Sprinkle a baking sheet with cornmeal and place muffins on top.
- Cover and let rise for another 30-40 minutes.
4. Cook the Muffins:
- Heat a dry cast-iron skillet or griddle over low heat.
- Cook muffins for 5-7 minutes per side until golden brown and cooked through.
- Let cool slightly before fork-splitting for those signature nooks and crannies!
Notes
- No biscuit cutter? Use a drinking glass to cut dough rounds.
- Make-ahead tip: Store baked muffins in an airtight container for up to 3 days or freeze for up to 3 months.
- For extra flavor: Add a teaspoon of honey or an egg for a richer dough.
- Prep Time: 20 minutes
- Rise Time: 1 hr 40 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Bread
- Method: Stovetop Cooking
- Cuisine: American, British
