Description
Quick and Soft English Muffins are easy to make, incredibly soft, and perfect for holding your favorite toppings. These homemade muffins will elevate your breakfast or brunch with their delightful texture and taste.
Ingredients
Scale
1 cup warm milk
1 cup warm water
2 ¼ teaspoons active dry yeast
2 tablespoons granulated sugar
1 teaspoon salt
4 ½ cups all-purpose flour
2 tablespoons unsalted butter, melted
¼ cup cornmeal, for dusting
Instructions
- Combine warm milk, water, and sugar in a large bowl. Sprinkle active dry yeast, stir gently, and let sit for 5-10 minutes until foamy
- Add salt and 2 cups flour to yeast mixture. Mix until combined. Gradually add remaining flour until a shaggy dough forms
- Turn dough onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic
- Incorporate melted butter into the dough until fully absorbed
- Lightly grease a bowl and place the dough inside. Cover and let rise in a warm place for 60-90 minutes until doubled
- Gently punch down the dough and roll to ½-inch thickness. Cut out 3-inch rounds
- Dust a baking sheet with cornmeal. Place muffins on it, covering loosely to rise for 20-30 minutes
- Heat a heavy skillet or griddle over medium-low heat. Cook muffins in batches for 5-7 minutes on each side until golden brow
- Transfer to a wire rack to cool before serving
Notes
For a chewier muffin, substitute up to 1 cup of bread flour or replace half of the all-purpose flour with whole wheat.
Ensure yeast is fresh for the best rise.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180-200 kcal
- Sugar: 3-5 g
- Sodium: 200-250 mg
- Fat: 2-3 g
- Saturated Fat: 1-2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 35-40 g
- Fiber: 1-2 g
- Protein: 6-7 g
- Cholesterol: 5-10 mg