There’s nothing quite like the smell of freshly baked English muffins wafting through your kitchen. Soft, chewy, and perfectly toasted, homemade English muffins elevate any breakfast or brunch. While store-bought versions are convenient, making them from scratch allows you to enjoy a warm, flavorful treat that’s ideal for slathering with butter, jam, or your favorite spreads. Plus, the satisfaction of crafting them yourself makes every bite even more enjoyable!
Ingredients
- 2 cups all-purpose flour (plus extra for dusting)
- 1 cup bread flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm milk (about 110°F/43°C)
- 2 tablespoons unsalted butter (melted)
- Cornmeal (for dusting)
Instructions
- Activate the Yeast:
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until frothy.
- Mix the Dough:
- In a large mixing bowl, combine the all-purpose flour, bread flour, and salt. Make a well in the center and pour in the yeast mixture and melted butter. Mix until a sticky dough forms.
- Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Add a little more flour if the dough is too sticky.
- First Rise:
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the Muffins:
- After rising, punch down the dough and turn it out onto a floured surface. Roll it out to about ¾ inch thickness. Use a round cutter (about 3 inches in diameter) to cut out the muffins. Place them on a baking sheet sprinkled with cornmeal.
- Second Rise:
- Cover the muffins with a cloth and let them rise for another 30-45 minutes until puffed.
- Cook the Muffins:
- Heat a griddle or large skillet over low to medium heat. Carefully transfer the muffins to the skillet (you may need to do this in batches). Cook for about 7-10 minutes on each side, until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
- Cool and Enjoy:
- Remove the muffins from the skillet and let them cool on a wire rack. Once cooled, split them open with a fork and toast them for the perfect breakfast treat!
Tips
- For extra flavor, consider adding herbs or spices to the dough.
- Store leftover muffins in an airtight container for up to a week, or freeze them for longer storage.
Enjoy your homemade English muffins with butter, jam, or as the base for a delicious breakfast sandwich!
