Homemade English Muffins

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 tablespoon (12g) granulated sugar 1 tablespoon (12g) granulated sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 2 ¼ teaspoons (7g) instant yeast 2 ¼ teaspoons (7g) instant yeast
• 1 cup (240ml) warm milk 1 cup (240ml) warm milk
• 2 tablespoons (28g) unsalted butter, melted 2 tablespoons (28g) unsalted butter, melted
• Cornmeal, for dusting Cornmeal, for dusting

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat (total, saturated): 3g, 2g
• Carbohydrates (total, sugars): 29g, 2g
• Protein: 5g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
2. 2.
   Add the warm milk and melted butter to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Punch down the dough and turn it out onto a lightly floured surface. Roll it out to a thickness of about 1/2 inch (1.3cm).
6. 6.
   Using a round cookie cutter or a glass, cut out circles from the dough. Place the circles on a baking sheet dusted with cornmeal.
7. 7.
   Cover the muffins with a clean kitchen towel and let them rise for another 30 minutes.
8. 8.
   Preheat a griddle or a non-stick skillet over medium heat. Cook the muffins for about 5 minutes on each side, until golden brown.
9. 9.
   Once cooked, transfer the muffins to a wire rack to cool completely before slicing and toasting.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best texture and rise.
• Instant yeast — Make sure your yeast is fresh and active to ensure proper fermentation.
• Warm milk — The milk should be warm to activate the yeast but not hot enough to kill it.
• Cornmeal — Dusting the baking sheet with cornmeal adds a delightful crunch to the muffins' bottoms.

Tips & Tricks

• For a touch of sweetness, add a teaspoon of honey or maple syrup to the dough.
• Experiment with different flavors by adding herbs, spices, or grated cheese to the dough.
• Toast the muffins before serving to enhance their texture and flavor.
• Store any leftovers in an airtight container for up to 3 days or freeze them for longer shelf life.
• For a fun twist, use the muffins as a base for mini breakfast sandwiches.

Serving advice

Serve the Homemade English Muffins warm, sliced in half, and toasted. Spread them with butter, jam, or your favorite breakfast spread. They are also perfect for making eggs Benedict or as a base for breakfast sandwiches.

Presentation advice

Arrange the Homemade English Muffins on a rustic wooden board or a breakfast platter. Serve them alongside a selection of spreads, fresh fruits, and a steaming cup of tea or coffee.