Description
These homemade English muffins are soft, chewy, and filled with the perfect nooks and crannies, ideal for breakfast or brunch. They are cooked on a griddle instead of baked, giving them a distinct texture and flavor.
Ingredients
- 1 cup warm milk (110°F/45°C)
- 2 tablespoons white sugar
- 1 package active dry yeast (2 1/4 teaspoons)
- 1 cup warm water (110°F/45°C)
- 1/4 cup melted shortening or butter
- 6 cups all-purpose flour
- 1 teaspoon salt
- Cornmeal, for dusting
Instructions
- In a bowl, combine warm milk and sugar. Stir in yeast and let sit until frothy, about 10 minutes.
- Add warm water, melted shortening or butter, and mix well.
- Gradually stir in flour and salt until a soft dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and roll it out to about 1/2 inch thickness.
- Cut into 3-inch rounds using a biscuit cutter or glass.
- Sprinkle a baking sheet with cornmeal and place the rounds on it. Sprinkle more cornmeal on top. Cover and let rise for 30 minutes.
- Heat a griddle or skillet over medium-low heat. Cook muffins for 7–10 minutes on each side until golden brown and cooked through.
- Cool on a wire rack and split with a fork before serving.
Notes
- For best texture, do not skip the rising times.
- Use a fork to split the muffins to preserve the nooks and crannies.
- You can freeze the muffins for later use.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
