English Muffins are one of my favorite treats to make fresh at home, and I just love the smell that fills the kitchen when they’re toasting! There’s nothing quite like biting into a warm muffin that you’ve made yourself, dear.
What makes these English Muffins so special is the combination of yeast and just the right touch of sugar to help them rise beautifully, along with good quality wheat flour that gives them such a lovely texture. The milk adds a tender crumb that store-bought ones just can’t match, and the simple salt brings out all those wonderful flavors.
I’ve shared countless batches of these muffins at the breakfast table with my family over the years, and they always ask when I’ll be making them next! There’s something about homemade English Muffins that brings everyone together—they’re perfect for a lazy Sunday morning or even to give as a gift to neighbors you care about.
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English Muffins
Ingredients
- 0.5 cup Water
- 1 tablespoon Yeast
- 1 teaspoon Sugar
- 3.5 cup Wheat Flours
- 1 tablespoon Salt
- 0.75 cup Milk
- 2 teaspoon Cornmeal
Instructions
- Preheat oven to 250F
- Combine the water, yeast, and sugar in a small bowl and let stand until bubbly about 8 minutes.
- Combine the flour and salt in a large, ovenproof bowl and warm in the oven for 5 minutes.
- Place the flour mixture and the yeast mixture in the bowl of a food processor fitted with a metal blade.
- With the motor running, add the milk in a steady stream.
- Process until the dough is smooth and rides the blade.
- If needed, add more water, 1 teaspoon at a time, until dough is smooth and supple.
- Place the dough in a large, oiled bowl, turning to coat all sides.
- Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume — about 1 hour.
- Punch the dough down, transfer it to a clean work surface, and knead for 3 minutes.
- Cover with a damp towel and let rest for 30 minutes.
- Sprinkle a baking sheet with cornmeal and set aside.
- Divide the dough into 8 pieces, gently form each into a patty and place the patties on the prepared baking sheet, turning to coat both sides lightly with cornmeal.
- Cover with a damp towel and let rest for 30 minutes.
- Lightly oil a cast-iron skillet and heat over low heat.
- Place 4 muffins in the skillet and cook until the bottoms are golden brown — about 2-5 minutes per side.
- Repeat with remaining 4 muffins.
- Serve toasted.
