English muffins are a tasty breakfast staple that are substantial enough to actually get you through to lunch time. More filling than a piece of toast, but with the same versatility, you can put anything on an English muffin and be good to go; butter, jam, cream cheese, scrambled eggs, everything tastes great and you’re starting your day off on the right foot!
A lot of people tend to just buy English muffins at the grocery store, since they’re so readily available, but our “from scratch” variety is just so good, you should at least try it once to see the difference between this and the store-bought version. Once you taste it fresh out of the oven, it’s no holds barred. We think you’ll switch over to homemade muffins, doubling up on batches so you have some to freeze and save for later!
- 2 1/4 cups bread flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup warm water
- 3/4 cup warm milk
- 1 tablespoon butter, softened
- 2 teaspoons sugar, plus 1 pinch
- 1 teaspoon salt
- cornmeal, optional
- In a small bowl or glass, gently stir yeast into warm water with 1 pinch sugar. Let rest 5-10 minutes, or until frothy and bubble. If there is no reaction, discard and start again.
- In a mixer or food processor, sift together (or pulse) the flour, salt and 2 teaspoons sugar. Add in butter. Mixture will be clumpy– this is normal.
- Gradually pour in yeast water and warm milk and mix until dough begins to form.
Note: if dough is too wet, add a little more flour; if it ‘s too dry, add 1-3 teaspoons water.
- Once dough ball has formed, knead (using a dough hook attachment or by hand) until dough is smooth and elastic. 6-10 minutes.
- Turn dough out into a lightly oiled bowl, cover with a clean, damp towel and let rest in a warm, draft-free place until doubled in size. 60-90 minutes.
- Punch dough down and turn it out onto a lightly floured surface. Divide into 8 balls and transfer to a cornmeal sprinkled, parchment or foil-lined baking sheet.
- Cover and let rest for another 30-45 minutes.
- Preheat oven to 400 F.
- Heat a lightly oiled oven-proof or cast-iron skillet over low heat. Place 4 dough balls in the skillet and cook until the bottoms are browned but not burned. Flip over and repeat on other side. About 5 minutes per side.
- Transfer browned English muffins back to baking sheet, place in oven and bake for 10-12 minutes, or until muffins are cooked through.
- Serve immediately or store, refrigerated, in an airtight container for up to 1 week.
Recipe adapted from A Beautiful MessSKM: below-content placeholder