Prep Time: 20 minutes (+ 1 hour rising)
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Difficulty: Medium
Yield: 10-12 muffins
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 1/4 tsp (1 packet) | Active dry yeast |
| 1 tbsp | Granulated sugar |
| 1 cup | Warm water (110°F/45°C) |
| 2 1/2 cups | All-purpose flour (plus extra for dusting) |
| 1 tsp | Salt |
| 2 tbsp | Unsalted butter, softened |
| 1/3 cup | Milk (whole or 2%) |
| 1/4 cup | Cornmeal (for dusting) |
| 1 tbsp | Vegetable oil (for greasing) |
Instructions
1. Activate the Yeast
-
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
2. Mix the Dough
-
In a large mixing bowl, whisk together flour and salt.
-
Add the yeast mixture, softened butter, and milk.
-
Mix with a wooden spoon or a dough hook attachment on low speed until a shaggy dough forms.
3. Knead the Dough
-
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
-
Alternatively, use a stand mixer with a dough hook for 5-7 minutes on medium speed.
4. First Rise
-
Lightly grease a bowl with oil and place the dough inside, turning to coat.
-
Cover with a damp towel and let rise in a warm place for 1 hour or until doubled in size.
5. Shape the Muffins
-
Punch down the dough and turn it onto a floured surface.
-
Roll out to 1/2-inch (1.25 cm) thickness.
-
Use a 3-inch (7.5 cm) round cutter to cut out muffins. Re-roll scraps as needed.
-
Sprinkle cornmeal on a baking sheet and place muffins on top, spacing them apart.
6. Second Rise
-
Cover with a towel and let rise for 20-30 minutes until slightly puffed.
7. Cook the Muffins
-
Heat a large skillet or griddle over medium-low heat.
-
Lightly grease with butter or oil.
-
Cook muffins in batches for 5-7 minutes per side, until golden brown and cooked through.
-
If unsure, check the internal temperature—it should read 190°F (88°C).
8. Cool & Serve
-
Transfer to a wire rack to cool completely.
-
Split with a fork (not a knife!) for the classic nooks and crannies.
-
Toast and serve with butter, jam, or eggs Benedict.
Nutritional Information (Per Muffin)
| Calories | 140 kcal |
|---|---|
| Carbs | 25g |
| Protein | 4g |
| Fat | 3g |
| Fiber | 1g |
| Sugar | 2g |
Storage & Tips
-
Store: Keep in an airtight container for 2-3 days or freeze for up to 1 month.
-
Reheat: Toast lightly for best texture.
-
Variations: Add cinnamon & raisins for sweet muffins, or herbs & cheese for savory.
Enjoy your homemade English muffins—perfect for breakfast or brunch! �🍞
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