Ah, English muffins — those soft, chewy, slightly tangy breads that are perfect toasted with butter, jam, or for a classic Eggs Benedict. Here’s a classic, homemade recipe:
🥯 Homemade English Muffins
🧂 Ingredients
- 1 cup (240 ml) milk, warm
- 2 ½ tsp (1 packet) active dry yeast
- 2 tsp sugar
- 3 cups (375 g) all-purpose flour
- ½ tsp salt
- 2 tbsp unsalted butter, melted
- Cornmeal, for dusting
👩🍳 Instructions
1. Activate Yeast
- In a small bowl, combine warm milk (about 110°F / 43°C), sugar, and yeast.
- Let sit 5–10 minutes until foamy.
2. Make the Dough
- In a large bowl, combine flour and salt.
- Add the yeast mixture and melted butter. Mix until a soft dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise 1–1½ hours until doubled.
3. Shape Muffins
- Punch down the dough and roll out to about ½-inch (1.25 cm) thick.
- Cut into rounds using a 3-inch (7–8 cm) cutter.
- Sprinkle a baking sheet with cornmeal and place rounds on it.
- Cover and let rise another 30–40 minutes.
4. Cook on the Griddle
- Heat a heavy skillet or griddle over medium-low heat.
- Cook muffins 6–8 minutes per side until golden brown and cooked through.
- Optional: flip occasionally to prevent burning, but keep the heat low — you want them cooked inside without burning outside.
5. Finish & Serve
- Cool on a wire rack.
- Split with a fork (not a knife!) to keep the nooks and crannies intact.
- Toast and enjoy with butter, jam, or as a sandwich base.
🍴 Tips
- Fork split: Gives the classic textured interior that holds butter and jam beautifully.
- Storage: Keep in an airtight container for a few days or freeze for longer. Toast before serving.
- Flavor boost: Add ½ tsp baking soda to the dough for extra tanginess.
If you want, I can give a quick no-yeast English muffin recipe that’s ready in about 30 minutes — still fluffy and perfect for toast. Do you want me to do that?
