Homemade English Muffins
Deliciously soft and chewy homemade English muffins, perfect for breakfast or brunch. Toast them up and enjoy with butter or your favorite jam!
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Ingredients
Yields 1 loaf
- (2 cups) all-purpose flour
- (1 cup) whole wheat flour
- (1 1/2 teaspoons) instant yeast
- (1 teaspoon) salt
- (1 tablespoon) sugar
- (1 cup) warm milk (110°F)
- (2 tablespoons) unsalted butter, melted
- (1/4 cups) cornmeal (for dusting)
Instructions
- 1
In a large mixing bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, 1 1/2 teaspoons instant yeast, 1 teaspoon salt, and 1 tablespoon sugar.
- 2
Add 1 cup warm milk and 2 tablespoons melted unsalted butter to the dry ingredients. Mix until a dough forms.
- 3
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 4
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 30 minutes or until doubled in size.
- 5
Punch down the risen dough and roll it out to about 1/2 inch thick.
- 6
Cut out rounds using a biscuit cutter or a glass (about 3 inches in diameter).
- 7
Sprinkle 1/4 cup cornmeal on a baking sheet and place the rounds on top, ensuring they are spaced apart. Cover and let rise for another 20 minutes.
- 8
Preheat a griddle or skillet over medium heat. Once hot, cook the muffins for about 7-10 minutes on each side until golden brown and cooked through.
- 9
Remove from the griddle and let cool on a wire rack before slicing.
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