English Muffins 2
Discover the joy of homemade breakfast with this foolproof recipe for English Muffins, perfect for creating a bakery-quality treat right in your own kitchen. Made from a straightforward dough enriched with butter and whole milk, these golden, griddle-cooked delights boast irresistibly soft textures and the iconic nooks and crannies that soak up butter and jam like a dream. With a prep time that allows for a relaxed rise and a final cooking method on the stovetop, these English Muffins strike the perfect balance between ease and artisan charm. Sprinkled with cornmeal for an authentic finish, they’re versatile enough to serve as a base for eggs Benedict, a classic sausage sandwich, or simply toasted with a slather of honey. Whether it’s brunch, breakfast, or a snack, these muffins are a timeless treat that will elevate any meal.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1 cup Whole milk
- 0.5 cup Water
- 3 tablespoons Unsalted butter
- 0.25 cup Cornmeal
Instructions
In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and instant yeast.
In a small saucepan, warm the whole milk, water, and butter over low heat until the mixture is lukewarm (around 110°F/45°C). Do not let it get too hot; this will kill the yeast.
Gradually add the warmed liquid to the dry ingredients, stirring with a wooden spoon until a sticky dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough into a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
After the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough to about 1/2 inch thick.
Using a 3-inch round cutter or the rim of a glass, cut out rounds of dough. Re-roll scraps as needed to make more rounds.
Sprinkle a baking sheet with cornmeal. Place the dough rounds onto the baking sheet, spacing them slightly apart, and sprinkle the tops lightly with more cornmeal.
Cover the rounds with a clean kitchen towel and let them rise for 30-45 minutes, or until puffed.
Heat a large skillet or griddle over medium-low heat. Lightly grease the surface with a small amount of butter if needed.
Carefully place a few dough rounds onto the skillet, making sure not to overcrowd. Cook for about 6-7 minutes on each side, or until the bottoms are golden brown and the muffins are cooked through. Reduce the heat if they are browning too quickly.
Transfer the cooked English muffins to a wire rack to cool completely before storing.
To serve, split the muffins using a fork to create signature nooks and crannies, then toast and enjoy with your favorite toppings!
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 69 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
