Description
These Homemade English Muffins are Light, fluffy and have all the nooks and crannies, perfect for warm, melted butter to sink into. This recipe is very easy and consistently delivers the most delicious English muffins in under 2 hours. Enjoy these toasted or untoasted with your favorite jam, butter, or use them to make a delicious sausage and egg breakfast sandwich.
Ingredients
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 tablespoon honey
- 1/4 cup water, warmed to 110F
- 1 cup warm milk (warmed to 110F)
- 3 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1 large egg
- Cornmeal for dusting the dough (or Semolina)
Instructions
1. In the bowl of your stand mixer fitted with the dough hook attachment, add yeast, honey, warm water, warm milk, flour, salt, softened butter and egg. Knead on medium-low speed for 5 minutes.
2. Transfer the dough to a greased bowl and cover with plastic wrap.
3. First rise. Allow the dough to rise for 45 minutes in a warm place (I like to turn my oven on. Once it reaches 100F, I turn the oven off. I place the covered dough in the warm oven to help it rise).
4. Line a baking sheet with parchment paper. Set aside. Add cornmeal to a shallow bowl for dusting the English muffins. Set aside.
5. Turn your dough out on a lightly floured surface. Roll the dough out to 1 inch thickness. Using a 3 inch circle cookie cutter, cut out your English muffins. Re-roll scraps of dough and cut out remaining English muffins until all the dough is used up. Gently place your English muffins in the cornmeal, flipping to coat the top and bottom sides of the English muffin. Gently transfer to prepared baking sheet. Cover the English muffins with plastic wrap and allow to rise in a warm place for 30 minutes.
6. Heat a large skillet over medium-low heat. Melt 1 tablespoon butter in pan. Add 2-3 English muffins in the pan. Cover and cook 5-6 minutes or until golden brown, then flip and cook other side for 5-6 minutes. Repeat with remaining English muffins. Serve warm, toasted or untoasted, with your favorite jam, butter, butter with a sprinkle of cinnamon sugar, or whatever topping you prefer. I personally love pairing these English Muffins with my homemade strawberry jam.
Notes
- Storage: These English Muffins can be stored in an airtight container for 5 days at room temperature, or 3 months in the freezer.
- Tip: Make sure you brush away the excess cornmeal or semolina in between cooking batches of English Muffins, so it doesn’t burn.
- Tip: A cast-iron skillet is best for making these.
- Tip: The butter helps the English Muffins not stick in the pan when cooking. If needed, you can add more butter in between batches.
- Tip: To cut open the English muffins, you want to use a fork to prick around the outside of the English muffin. Use your hands to pull apart the top and bottom layers. This will allow for all the nooks and crannies to be present. Using a knife can flatten all the characteristic nooks and crannies.
- Underbaked? If your muffins are a bit underbaked and soft in the middle, you can pop them in a 350F oven for 3 minutes.
- Prep Time: 20
- Rise Time: 75
- Cook Time: 10
- Category: Breakfast
- Method: Stove Top
- Cuisine: American