Description
Soft, chewy, and filled with signature nooks and crannies, these homemade English muffins are perfect for breakfast or anytime snacking.
Ingredients
Scale
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 ½ teaspoons salt
- 1 cup warm milk
- 2 tablespoons unsalted butter, melted
- Cornmeal, for dusting
Instructions
- Heat a griddle or skillet over medium-low heat so it’s ready later.
- In a mixing bowl, stir together warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add melted butter, flour, and salt. Stir until dough forms, then knead for 6–8 minutes until smooth.
- Roll dough to about ¾ inch thick and cut into rounds. Place on a baking sheet dusted with cornmeal. Cover loosely and let rise 30–45 minutes.
- Transfer to hot griddle. Cook each side for 7–9 minutes until golden and cooked through.
- Cool slightly on a wire rack. Split open with a fork and toast as desired.
Notes
- Use a fork to split for perfect nooks and crannies.
- Freeze extras in a sealed bag for up to 2 months.
- Try a test muffin first to check heat settings on your griddle.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
Keywords: homemade English muffins, breakfast bread, griddle muffins, easy muffin recipe