English Muffins
Delicious homemade English muffins with a crisp exterior and airy, chewy interior, perfect for breakfast or brunch.
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon active dry yeast Must be activated
- 1 cup milk Warm
- 1/4 cup water Warm, about 105–115°F / 40–46°C
- 2 tablespoons butter Melted
For Dusting
- Cornmeal For dusting the muffins
Instructions
Activate the yeast
- In a small bowl, combine the warm water with the active dry yeast and sugar. Let it sit for 5–10 minutes until frothy.
Mix the dry ingredients
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, and salt until evenly combined.
Add warm milk and butter
- Warm the milk in a saucepan with the butter until melted and warm to the touch. Combine with the frothy yeast mixture and add to the flour mixture.
Knead and first rise
- Turn the dough out onto a floured surface and knead for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
Shape and second rise
- Roll out to about 1-inch thickness and cut out muffin rounds. Dust with cornmeal and let rise for another 30 minutes.
Griddle cook
- Preheat a skillet over medium heat. Cook each muffin 5–7 minutes per side until golden brown. Let cool before splitting and toasting.
Notes
Control proofing temperature; the dough should be tacky but not sticky. Avoid overcrowding the griddle to ensure even cooking.