English Muffins
Fresh homemade English muffins with a crispy exterior and soft, airy interior, perfect for breakfast with your favorite spreads.
Ingredients
Dough Ingredients
- 1 3/4 cups lukewarm milk Use healing milk for the best rise.
- 2 1/4 tsp active yeast Or 1 package of active yeast, approximately 10 g.
- 3 Tbsp unsalted butter (softened) Helps create a rich flavor.
- 1 1/4 tsp fine ground salt Enhances flavor.
- 2 Tbsp sugar Feeds the yeast.
- 1 large egg Adds richness.
- 4 1/2 cups all-purpose flour Provides structure.
- Olive oil for bowl and hands To prevent sticking.
- Cornmeal for pans Prevents sticking during cooking.
Instructions
Preparation
- Place the lukewarm milk in the bowl of your stand mixer fitted with the paddle attachment and sprinkle the yeast over the top. Allow it to sit for 10 minutes to activate.
- Once the yeast is foamy, add the softened butter, salt, sugar, egg, and flour. Mix on low speed until the flour is incorporated.
- Switch to medium speed and beat the mixture for about 5 minutes. The dough will be quite soft and sticky at this point.
- Lightly oil a large bowl, then scrape the dough into it. Cover and let it rise in a warm place for about 2 hours, or until it has doubled in size.
Cooking
- After the dough has risen, oil your hands to make handling easier. Pinch off pieces of dough (approximately 2 oz each or the size of the center of your palm), form them into balls and place them on a cooled griddle pan or in a large sauté pan dusted with cornmeal.
- Let the formed muffins rest for about 20 minutes.
- Heat the burner to medium-low and cook the muffins until golden brown, about 10-12 minutes on the first side and 8-10 minutes on the second side. If they seem to brown too quickly, reduce the heat.
- Once cooked, let the muffins cool completely on a rack before splitting open with a fork.
Notes
Store cooled muffins in an airtight container or plastic bag for 2-3 days. For longer storage, freeze them individually wrapped in plastic wrap.