Ingredients (~18 muffins)
- 1 1/2 cups milk, warmed to ~100-120F
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 Tbsp sugar
- 3 Tbsp butter, melted
- 1 large egg
- 1 1/2 tsp salt
- 4 1/2 – 5 cups all-purpose flour
- Cornmeal for dusting
Bloom the Yeast and Start the Dough
Combine the warm milk, yeast, and sugar in a small bowl. Let sit for ~5 minutes until bubbly and foamy.
Pour this into the bowl of a stand mixer.
Stir in 1 cup of flour first, then add the melted butter, egg, and salt.
Mix in the Remaining Flour and Knead
Add flour 1/2 cup at a time until the dough comes together and forms a ball.
You might not need all the flour – stop when the dough pulls away from the sides but is still slightly tacky.
Knead with the dough hook for ~5 minutes until smooth and elastic.
First Rise
Place the dough in a large greased bowl, cover with a towel, and let rise until doubled in size.
This usually takes ~1-1.5 hours depending on your kitchen temperature.
Shape the Muffins
Divide the dough into 18 pieces and form into balls.
Flatten each ball slightly with your palm – they should be about 3/4 inch thick.
Place on baking sheets sprinkled generously with cornmeal, making sure to dust the tops as well.
Second Rise
Cover and let rise for ~30-45 minutes until puffed but not quite doubled.
They should spring back slowly when lightly pressed.
Cook the Muffins on the Stovetop
Preheat a cast iron skillet over low heat – this is important since they need to cook through without burning.
Cook the muffins for ~3-4 minutes per side, flipping as needed to prevent burning.
The outsides should be golden brown and the internal temperature should hit ~190-200F when tested with a thermometer.
If they’re browning too fast, lower the heat – they need time to cook through the center.
Cool and Split
Place on a wire rack to cool completely.
Once cool, split with a fork by poking holes around the perimeter, then tear – instead of using a knife – this gives you those classic nooks and crannies that hold butter and jam.
Homemade English Muffins
Ingredients
Ingredients (~18 muffins)
- 1 1/2 cups milk warmed to ~100-120F
- 1 packet active dry yeast 2 1/4 tsp
- 1 1/2 Tbsp sugar
- 3 Tbsp butter melted
- 1 large egg
- 1 1/2 tsp salt
- 4 1/2 – 5 cups all-purpose flour
- Cornmeal for dusting
Instructions
- Combine warm milk, yeast, and sugar in a bowl and let sit 5 minutes until foamy.
- Pour into stand mixer bowl.
- Stir in 1 cup flour, then add melted butter, egg, and salt.
- Add remaining flour 1/2 cup at a time until dough comes together and pulls away from sides but stays slightly tacky.
- Knead with dough hook for 5 minutes until smooth and elastic.
- Place dough in greased bowl, cover with towel, and let rise 1-1.5 hours until doubled.
- Divide dough into 18 pieces and form into balls.
- Flatten each ball to about 3/4 inch thick.
- Place on baking sheets dusted generously with cornmeal, dusting tops as well.
- Cover and let rise 30-45 minutes until puffed but not quite doubled.
- Preheat cast iron skillet over low heat.
- Cook muffins 3-4 minutes per side until golden brown and internal temperature reaches 190-200F.
- Cool completely on wire rack.
- Split by poking holes around perimeter with fork and tearing apart instead of cutting.
