Ingredients
Scale
- 3 cups (about 360g) all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup (120ml) warm milk (105-115°F / 40-46°C)
- 1/2 cup (120ml) warm water (105-115°F / 40-46°C)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/4 cup cornmeal, for dusting
Instructions
- Step 1: In a large bowl, combine the warm milk, warm water, and sugar. Sprinkle the active dry yeast over the liquid and let it sit for 5-10 minutes until foamy, indicating the yeast is active. Stir in the melted butter and salt.
- Step 2: Gradually add the all-purpose flour to the wet mixture, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Knead the dough on a lightly floured surface or with the mixer for 5-7 minutes until it is smooth and elastic.
- Step 3: Lightly grease a clean bowl, place the dough in it, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Step 4: Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness. Use a 3-inch round cookie cutter or glass to cut out the muffins. Reroll scraps as needed.
- Step 5: Sprinkle a baking sheet or tray generously with cornmeal. Transfer the cut muffins to the cornmeal-dusted sheet, leaving some space between them. Sprinkle the tops with more cornmeal, then cover loosely with a kitchen towel and let them rise again for 30-45 minutes, until slightly puffed.
- Step 6: Heat a lightly greased griddle or cast-iron skillet over medium-low heat. Cook the English muffins in batches for 6-8 minutes per side, or until golden brown and cooked through. Transfer to a wire rack to cool before toasting and serving.
Notes
- Keep your homemade muffins cozy and fresh by storing them in an airtight container at room temperature for up to 3 days, or freeze them for longer enjoyment – simply thaw before reheating.
- To bring back that perfect warmth and signature crisp-yet-fluffy texture, simply split your cooled muffins and toast them in a toaster or under the broiler until golden brown and heated through.
- Elevate your breakfast or brunch by serving these delightful muffins split and toasted, slathered with butter and your favorite jam, or as the perfect base for a classic Eggs Benedict.
- For that quintessential English muffin character, be generous with the cornmeal dusting on both sides and resist the urge to rush; cook slowly over medium-low heat to ensure they're golden and cooked through, not just browned.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 English Muffin (approx. 60g)
- Calories: 145
- Sodium: 240mg
- Fat: 3g
- Saturated Fat: 2g
- Trans Fat: 0.1g
- Protein: 2g