Description
Delight in the tradition of Homemade English Muffins, featuring crispy edges and soft, airy centers, perfect for breakfast or brunch.
Ingredients
Scale
- 1 ¼ cups warm milk (not hot)
- 3 tablespoons melted butter
- 1 large egg
- 2 tablespoons sugar
- 2 ¼ teaspoons instant yeast
- 1 teaspoon salt
- 3 cups all-purpose flour (spooned and leveled)
- ¼ cup cornmeal (for sprinkling)
Instructions
- Mix together the warm milk, melted butter, egg, sugar, yeast, and salt in a stand mixer bowl.
- Gradually mix in the flour with the dough hook on medium speed for 7-8 minutes until the dough is smooth and elastic, adding extra flour if too sticky.
- Cover the bowl and let the dough rise in a warm place for 60-90 minutes or until doubled in size.
- Sprinkle cornmeal on a large parchment-lined baking sheet.
- Punch down the dough and roll it out to a ¾-inch thick rectangle on a floured surface.
- Cut the dough into 2 ½-inch circles and transfer them to the prepared baking sheet. Sprinkle the tops with cornmeal.
- Cover and let rise for another 30 minutes until puffed.
- Heat a large skillet over medium-low heat, grease lightly with butter, and add 3-4 pieces of dough with space between each.
- Cover and cook for 7-8 minutes on each side until golden brown. Adjust the heat if bottoms get too brown.
Notes
For a twist, add cheese or herbs to the dough. Allowing the dough to rise sufficiently is crucial for lighter muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg