Homemade English Muffins
These homemade muffins are fluffy, warm, and full of the nooks and crannies you love.
Equipment
- Thermometer
- Stand or Hand Mixer
- Rolling Pin
Ingredients
- ¾ cup milk
- 2 tbsp sugar
- 2 ¼ tsp (one package) fast-acting yeast
- 2 ¾ cup all-purpose flour, plus more for sprinkling
- ½ tsp kosher salt
- 1 large egg
- 4 tbsp salted butter, melted
- 2 tsp vegetable oil
- cornmeal or Semolina flour, for coating baking sheets
Instructions
- Add the milk and sugar to a medium bowl. Stir in ½ cup very hot water. When the milk mixture is warm but not scalding (around 105-110°F), stir in the yeast.Allow the yeast to activate untouched for 5-10 minutes.
- In a large bowl or the bowl of a stand mixer, combine the flour and salt.
- To the flour, add the egg and melted butter. Mix with a paddle attachment on low speed. Then, once it is foamy, pour the yeast mixture into your flour mixture, continuing to mix on low speed.
- Begin mixing more vigorously, on medium to medium-high speed, until the dough is elastic and smooth, 5-10 more minutes.
- Grease a large bowl with a thin layer of vegetable oil. Transfer the dough to the bowl and cover with plastic wrap or a tea towel. Allow the dough to rest in a warm spot until doubled in size, 1-2 hours.
- When the dough has risen, turn it out onto a clean, floured surface. Roll out the dough until it is ¾"-1" thick.Dust two baking sheets with cornmeal or semolina.
- Use a round cookie cutter, biscuit cutter, or overturned glass (about 3 inches in diameter) to cut out muffins, moving them to a baking sheet once cut using a spatula. The scraps can be combined and re-rolled out until all the dough has been used for muffins.
- Dust both sides of the muffins with cornmeal or semolina flour. Cover the muffins with tea towels and allow to rise in a warm place for about 30 more minutes.
- Place a large skillet over medium-low heat or heat a pancake griddle on medium-low. Once heated, place some muffins into the skillet or onto the griddle, leaving an inch or so between each and working in batches if needed.
- Cook the muffins 5 minutes, then flip and cook 5 more minutes until golden brown on each side and cooked through.Repeat with the remaining muffins.
- Serve warm and enjoy.