Description
A warm and cozy recipe for fresh-baked English muffins, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup bread flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm milk
- 2 tablespoons butter, melted
- Cornmeal for dusting
Instructions
- Combine warm milk, sugar, and yeast in a large bowl. Let it sit until foamy, about 5-10 minutes.
- Add melted butter and salt to the yeast mixture, stirring gently.
- Gradually add the all-purpose flour and bread flour, mixing until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and roll it out to about 1-inch thickness. Cut out rounds using a biscuit cutter.
- Dust both sides of the muffins with cornmeal, placing them on a baking sheet. Cover and let rest for another 30 minutes.
- Preheat a griddle or skillet over medium heat. Cook the muffins for about 5-7 minutes on each side, turning until golden brown and cooked through.
- Let cool, then split with a fork and serve with butter or your favorite toppings.
Notes
For best results, split muffins with a fork to keep the texture intact.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 160mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg