Description
Soft and chewy homemade English muffins with perfect nooks and crannies for butter and jam.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup warm milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 2 tablespoons unsalted butter, melted
- Cornmeal for dusting
Instructions
- Combine warm milk, sugar, and yeast in a bowl. Let it sit for about 5 minutes until frothy.
- Mix flour and salt in a separate bowl.
- Add the yeast mixture and melted butter to the flour. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour.
- Punch down the dough and roll it out to about 1/2 inch thick.
- Cut out rounds using a biscuit cutter and place them on a baking sheet dusted with cornmeal.
- Let the rounds rise for another 30 minutes.
- Preheat a skillet over medium-low heat.
- Cook the muffins for about 5-7 minutes on each side until golden brown.
- Allow to cool before slicing and toasting.
Notes
Use warm milk (not hot) to activate the yeast. Dust the baking sheet with cornmeal to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Skillet Cooking
- Cuisine: British
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 230mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg