English Muffins Made Easy
Master the art of homemade bread with this foolproof recipe for *English Muffins Made Easy*! These golden, skillet-toasted delights are soft, airy, and perfect for that unmistakable nooks-and-crannies texture. With a simple combination of pantry staples like all-purpose flour, warm milk, and instant yeast, you'll create a dough that rises beautifully for the fluffiest results. A touch of cornmeal adds a signature crunch, while the stovetop cooking method transforms them into perfect rounds of pillowy goodness in just minutes. Ideal for breakfast sandwiches or slathered with butter and jam, these English muffins are a must-try for any home baker who loves easy, delicious, and comforting recipes.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1.25 cups Warm milk
- 3 tablespoons Unsalted butter, melted
- 0.5 cups Warm water
- 0.25 cups Cornmeal
Instructions
In a large mixing bowl, combine 3 cups of flour, sugar, salt, and yeast. Mix well.
Add the warm milk, melted butter, and warm water to the dry ingredients. Stir until a sticky dough forms.
Gradually add the remaining flour, a little at a time, until the dough is soft but not too sticky to handle.
Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
After the first rise, punch down the dough and roll it out on a floured surface to about 1/2 inch thick.
Use a round biscuit cutter (3-4 inches in diameter) to cut out muffins. Re-roll scraps as needed to cut more muffins.
Sprinkle a baking sheet with cornmeal and place the muffins on top. Flip them so both sides are coated with cornmeal.
Cover the muffins with a clean towel and let them rise for another 30 minutes, or until puffy.
Heat a heavy-bottomed skillet or griddle over medium-low heat. Do not grease the pan.
Cook the muffins for about 6-7 minutes on each side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
Cool the muffins on a wire rack before serving. Use a fork to split them open for the classic nooks and crannies texture.
Toast and enjoy with butter, jam, or your favorite toppings!
Nutrition Facts
Calories |
2507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2510 mg | 109% | |
| Total Carbohydrate | 449.0 g | 163% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 41.4 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 462 mg | 36% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1131 mg | 24% | |
*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.
