Homemade English Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 3/4 cups plain flour (330g)
02 -
2 1/4 teaspoons quick-rise yeast (single packet)
03 -
1 teaspoon salt
04 -
2 tablespoons granulated sugar
→ Wet Ingredients
05 -
3/4 cup milk (180ml)
06 -
1/2 cup water (120ml)
07 -
3 tablespoons melted butter (42g)
08 -
1 large egg, brought to room temp
→ For Cooking
09 -
Cornmeal or semolina for the pan surface
# Instructions:
01 -
Combine the sugar, milk and water in a container and heat to 110F using your microwave. Add the yeast, stir it in, and wait 5-7 minutes until it gets bubbly and foamy.
02 -
Put flour and salt in the mixer bowl and whisk them together. With your paddle attachment running on low, add the egg and melted butter, then slowly pour in the bubbly yeast mixture. Turn speed to medium-high and beat for about 7 minutes until your dough looks smooth and elastic.
03 -
Transfer your dough to an oiled bowl and cover with plastic. Leave it somewhere warm until it doubles in size, roughly an hour. For extra taste, let it sit longer (4-8 hours) or stash it in the fridge overnight.
04 -
Roll the dough on a floured surface to just under 1 inch thickness. Grab two baking sheets, line with parchment and sprinkle with cornmeal. Cut 3-inch circles and gently move them onto your prepared sheets. Let them puff up for another 30 minutes.
05 -
Warm a big skillet over very low heat. Sprinkle with cornmeal, place 3-4 muffins in the pan, and put the lid on. Cook roughly 5-6 minutes each side until they're golden brown. Start with just one muffin as a test run to get your timing right!
# Notes:
01 -
You'll get better flavor when you let them rise longer (4-8 hours or leave in the fridge overnight)
02 -
Got muffins still soft in the middle? Just pop them in a 350F oven for 3 minutes to finish them off
03 -
They'll stay good for 3-5 days in a sealed container, or chuck them in the freezer for up to 3 months