Homemade English Muffins
These homemade English muffins are seriously the best. So soft, fluffy, and delicious.
Ingredients
- 1 ¼ cups warm milk (not hot)
- 3 tablespoons melted butter
- 1 large egg
- 2 tablespoons sugar
- 2 ¼ teaspoons instant yeast
- 1 teaspoon salt
- 3 cups all-purpose flour (spooned and levelled)
- ¼ cup cornmeal (for sprinkling)
Instructions
- In a stand mixer bowl, mix together the milk, butter, egg, sugar, yeast, and salt.
- Mix in the flour with the dough hook on medium speed for 7-8 minutes until the dough is smooth and elastic. It should be somewhat tacky, but not overly sticky. If it's too sticky, add up to 1 tablespoon of extra flour.
- Cover the bowl and let the dough rise in a warm place for 60-90 minutes or until doubled in size.
- Sprinkle cornmeal on a large parchment-lined baking sheet.
- Punch down the dough, then onto a generously floured surface. Roll to a ¾-inch thick rectangle. Cut into 2 ½-inch circles and transfer to the prepared baking sheet.
- Sprinkle the tops with cornmeal. Cover and let rise for another 30 minutes or until noticeably puffed.
- Heat a large skillet over medium-low heat. Lightly grease with butter, then add 3-4 pieces of dough with some space between each one. Cover and cook for 7-8 minutes on each side until golden brown. If the bottoms get too brown, reduce to low heat.