English muffins are a classic breakfast treat loved for their soft, slightly crumbly texture and their ability to soak up butter and jam. This recipe yields homemade English muffins that are far superior to store-bought versions. They’re surprisingly easy to make and perfect for a cozy breakfast or brunch at home.
English Muffins Recipe
English muffins are a classic breakfast treat loved for their soft, slightly crumbly texture and their ability to soak up butter and jam. This recipe yields homemade English muffins that are far superior to store-bought versions. They're surprisingly easy to make and perfect for a cozy breakfast or brunch at home.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- 1 cup warm milk
- 2 tablespoons unsalted butter melted
- Cornmeal for dusting
Instructions
- In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix well.
- Gradually add the warm milk and melted butter to the dry ingredients. Stir until a sticky dough forms.
- Turn the dough out onto a floured surface and knead for about 5 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Roll it out to about 1/2 inch thickness.
- Use a round cookie cutter or the rim of a glass to cut out individual English muffins.
- Dust a baking sheet with cornmeal and place the muffins on it, leaving some space between each one. Sprinkle the tops lightly with additional cornmeal.
- Cover the muffins with a clean kitchen towel and let them rise for another 30 minutes.
- Preheat a skillet or griddle over medium heat. Cook the muffins for about 5-7 minutes on each side, until golden brown and cooked through.
- Transfer the cooked muffins to a wire rack to cool slightly before serving.