Description
Soft, nubby, griddled English muffins with a chewy interior, perfect for brunch or breakfast sandwiches.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup warm milk (105–115°F / 40–46°C)
- 2 tablespoons sugar or honey
- 1 tablespoon active dry yeast (or 2 1/4 teaspoons instant yeast)
- 1/2 teaspoon salt
- 1 tablespoon butter, melted and slightly cooled
- Cornmeal for dusting
Instructions
- Warm the milk to 105–115°F (40–46°C). Stir in the sugar and sprinkle the yeast over the surface. Wait 4–6 minutes until foamy.
- Stir in the melted butter and salt until combined.
- Add the flour gradually, stirring until a shaggy dough forms. Turn onto a lightly floured surface.
- Knead for 4–6 minutes until smooth and slightly elastic.
- Oil a bowl, place the dough inside, cover, and let rise until doubled, about 1 hour.
- Deflate the dough and roll out to 1/2 inch thickness. Cut rounds and place on a cornmeal-dusted baking sheet. Cover and let rise for another 30 minutes.
- Heat a skillet over medium-low. Cook the muffins 7–10 minutes per side until golden brown. Transfer to a wire rack to cool slightly.
- Split each muffin with a fork and serve warm or toast as desired.
Notes
Use instant yeast for a faster process by mixing it directly with the flour. Avoid microwaving frozen muffins to prevent rubbery texture.