Fresh Homemade English Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 3/4 cups all-purpose flour (330g)
02 -
2 1/4 teaspoons instant or fast-acting yeast (one package)
03 -
1 teaspoon salt
04 -
2 tablespoons sugar
→ Wet Ingredients
05 -
3/4 cup milk (180ml)
06 -
1/2 cup water (120ml)
07 -
3 tablespoons butter, melted (42g)
08 -
1 large egg, at room temperature
→ For Cooking
09 -
Cornmeal or semolina for dusting the pan
# Instructions:
01 -
Mix milk, water, and sugar in a bowl and warm it up to 110F in the microwave. Stir in the yeast and let it get foamy for about 5-7 minutes.
02 -
Whisk flour and salt in your mixer bowl. Using the paddle attachment, slowly mix in the egg and melted butter mixture, then pour in your foamy yeast liquid while mixing on low. Crank it up to medium-high and let it go for about 7 minutes until your dough gets smooth and stretchy.
03 -
Pop the dough into an oiled bowl, cover it with plastic wrap, and let it hang out in a warm spot until it doubles - about an hour. Want more flavor? Let it rise longer (4-8 hours) or stick it in the fridge overnight.
04 -
Spread the dough on a floured counter until it's just under an inch thick. Get two baking sheets ready with parchment and a sprinkle of cornmeal. Cut out 3-inch rounds and move them carefully to your sheets. Let these guys rise another 30 minutes.
05 -
Get a large skillet warm over very low heat. Dust it with cornmeal, add 3-4 muffins, and cover. Cook about 5-6 minutes per side until golden brown. Pro tip: do a test muffin first to get the hang of it!
# Notes:
01 -
These muffins develop better flavor with a longer rise time (4-8 hours or overnight in the fridge)
02 -
If your muffins are soft in the middle, a quick 3-minute bake at 350F will fix them right up
03 -
They'll keep fresh for 3-5 days in an airtight container, or freeze them for up to 3 months