Homemade English Muffins
Homemade English Muffins are easier to make than you think! These toasting muffins is cooked in a skillet instead of baked in the oven. An easy breakfast bread.
Servings: 16
Calories: 211kcal
Ingredients
- 2 cups whole milk
- 2 tablespoons honey
- 1 package instant dry yeast 0.25 ounce (2 1/4 teaspoons)
- 5 cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ¼ cup salted butter (melted)
- 1/3 cup cornmeal
- Oil for greasing pans
Instructions
- Warm the milk to about 110-115ºF. Add the honey and yeast to the warm milk and stir well. Set aside to allow the yeast to bloom for up to 3-4 minutes until frothy. 2 cups whole milk, 2 tablespoons honey, 1 package instant dry yeast
- In a large bowl, combine the flour and salt. Add the yeast mixture, egg, and melted butter. 5 cups all-purpose flour, ½ teaspoon salt, 1 large egg, ¼ cup salted butter
- Use a stand mixer with dough hook to combine the ingredients and knead on medium speed for 5 minutes. If you do not have a stand mixer with dough hook, simply combine the ingredients by hand with a spatula, then turn the dough out onto a floured surface and knead by hand for 5 minutes.
- Generously grease a large bowl with oil. Place the dough in the bowl, then turn once to ensure the top of the dough is lightly oiled. Cover the bowl with a clean towel then place in a warm location and allow the dough to rise until doubled, about 45 minutes.
- After the dough has doubled, punch it down in the center. Divide the dough into 16 equal portions and form each into a ball. Flatten each ball into a disc, approximately 4 inches in diameter.
- Cover a large baking sheet (or two medium baking sheets) with parchment paper and spread about half of the cornmeal over the paper. Place the discs of dough on the paper with 2 inches of space between them. Dust the tops with the remaining cornmeal. Set the English muffins aside to ride in a warm place for 30 minutes. 1/3 cup cornmeal
- Heat a large skillet or electric griddle over medium heat. Grease with a small amount of oil or non-stick cooking spray. Cook the English muffins in the skillet or on the griddle for 7-10 minutes per side until golden brown on each side.
- Once the toasting muffins are cool, split in half with a fork. Toast them and serve with butter and jam.
Notes
- If you use bread flour, the english muffins will have a sturdier texture, more like a chewy bakery style.
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Nutrition
Calories: 211kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 117mg | Potassium: 97mg | Fiber: 1g | Sugar: 3g | Vitamin A: 155IU | Calcium: 43mg | Iron: 2mg