Mini English Muffins
Perfectly fluffy and irresistibly cute, Mini English Muffins are a delightful homemade twist on the classic breakfast staple! These bite-sized rounds are crafted from a tender, yeast-raised dough, enriched with warm milk and butter for a subtly rich flavor. Sprinkled with cornmeal for that signature texture and gently cooked to golden perfection on a griddle, these muffins boast a soft, airy interior ideal for holding your favorite spreads or toppings. With just 10 minutes of cook time and a satisfyingly hands-on prep process, this recipe is a must-try for anyone seeking a bakery-quality breakfast or brunch treat. Serve them fresh with butter and jam, or use them as a base for mini sandwiches or appetizers. Simple, versatile, and freezer-friendly, these Mini English Muffins are your new favorite kitchen project!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 1 teaspoon Instant yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 180 milliliters Milk
- 2 tablespoons Unsalted butter
- 2 tablespoons Cornmeal
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Stir to combine.
Warm the milk in a small saucepan over low heat or microwave until lukewarm (about 40°C or 105°F). Stir in the butter until melted.
Gradually add the warm milk mixture to the dry ingredients, mixing until a sticky dough forms.
Transfer the dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-5 minutes.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Once the dough has risen, transfer it to a floured surface and roll it out to about 1 cm (1/2 inch) thickness.
Use a round cookie cutter (approximately 5 cm or 2 inches in diameter) to cut out circles of dough, re-rolling the scraps as needed.
Lightly sprinkle a baking sheet with cornmeal and arrange the dough circles on it. Sprinkle the tops with more cornmeal. Cover with a towel and let them rise for 30 minutes.
Preheat a griddle or non-stick skillet over medium-low heat.
Cook the muffins on the preheated surface for about 5 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
Transfer the cooked muffins to a wire rack to cool completely before storing in an airtight container or slicing and serving.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 225.8 g | 82% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 22.2 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 272 mg | 21% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 624 mg | 13% | |
*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.
