Description
Warm and tender English muffins with a golden crust and nooks for butter and jam.
Ingredients
- 2 cups all-purpose flour
- 1 cup warm milk (105–115°F / 40–46°C)
- 2 tablespoons sugar (or honey)
- 1 tablespoon active dry yeast (or 2 1/4 teaspoons instant yeast)
- 1/2 teaspoon salt
- 1 tablespoon butter, melted
- Cornmeal for dusting
Instructions
- Warm the milk to 105–115°F (40–46°C). Stir in the sugar (or honey), then sprinkle the active dry yeast on top and wait 4–6 minutes until foamy.
- Stir the melted butter and salt into the foamy milk mixture until combined.
- Add the flour gradually, stirring until a shaggy dough forms. Turn out onto a floured surface and knead for 4–6 minutes until smooth and elastic.
- Oil a bowl, place the dough inside, cover, and let rise until doubled in size (about 1 hour).
- Deflate the dough gently and roll to 1/2 inch thickness. Cut rounds and place them on a sheet dusted with cornmeal; let rise for 30 minutes.
- Heat a skillet to medium-low and cook the muffins for 7–10 minutes per side until golden brown.
- Transfer the muffins to a rack to cool, then split them with a fork and serve toasted.
Notes
Keep the milk between 105–115°F to activate yeast without killing it. Use a fork to split muffins for better texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Cooking on Stove
- Cuisine: American