Homemade English Muffins
Homemade English muffins are a breakfast delight, boasting a crispy exterior and a soft, fluffy interior. With just a few simple ingredients and straightforward steps, you can whip up these versatile treats in your kitchen. Perfect for toasting and topping with butter, jam, or even eggs Benedict, they transform any meal into a special occasion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup warm water (110°F/43°C)
- 2 tsp active dry yeast
- 2 tbsp sugar
- 1 tsp salt
- 1 cup whole milk
- 2 tbsp melted butter
- Cornmeal for dusting
Instructions
- Activate the yeast: In a small bowl, combine warm water and sugar; sprinkle yeast on top. Let sit for 5-10 minutes until frothy.
- Mix dry ingredients: In a large bowl, whisk together flour and salt.
- Combine wet ingredients: Mix milk and melted butter in another bowl. Add activated yeast mixture to dry ingredients and stir until shaggy dough forms.
- Knead the dough: Turn onto a floured surface and knead for 8-10 minutes until smooth.
- First rise: Place dough in an oiled bowl, cover with a damp cloth, and let rise for about an hour or until doubled in size.
- Shape muffins: Punch down dough, roll out to about an inch thick, cut into circles, and place on cornmeal-dusted baking sheets. Let rise again for 30 minutes.
- Cook muffins: Preheat griddle over medium heat; cook each side for 7-10 minutes until golden brown.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 2g
- Sodium: 160mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Use fresh yeast for best results. Customize by adding herbs or cheese to the dough before shaping. Store muffins at room temperature for up to three days or freeze them wrapped for longer storage.