Description
Learn how to make delicious English muffins with this easy recipe. Soft, chewy, and perfect for breakfast or sandwiches.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 ½ cups warm milk (110°F or 45°C)
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons melted butter
- Cornmeal for dusting
Instructions
- Warm the milk to around 110°F (45°C). Combine with sugar and yeast, and let it sit for 5-10 minutes until frothy.
- Add melted butter and salt to the yeast mixture, then gradually mix in the flour until a soft dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Once risen, punch the dough down, roll it out to 1-inch thick, and cut out muffins with a round cutter.
- Let the muffins rest for 30 minutes to rise again.
- Preheat a skillet over low heat. Cook the muffins for 5-7 minutes per side until golden brown.
- Cool on a wire rack, then slice and serve.
Notes
- Ensure milk is warm but not too hot, as it can kill the yeast.
- Don’t over-knead the dough to avoid dense muffins.
- Cook on low heat to prevent burning while ensuring the muffins cook through.
- You can freeze muffins for up to 3 months. Just toast from frozen or thaw before reheating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle-cooking
- Cuisine: British
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 3g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
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