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Homemade English Muffins
Created by: Howcan Team
Ingredients
- 2 1/4 cups of all-purpose flour
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1 tablespoon of active dry yeast
- 1 cup of warm milk
- 2 tablespoons of melted butter
- Cornmeal for dusting
Instructions
- In a large bowl, combine 2 1/4 cups of all-purpose flour, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1 tablespoon of active dry yeast.
- Add 1 cup of warm milk and 2 tablespoons of melted butter to the dry ingredients. Mix until a soft dough forms.
- Turn the dough onto a floured surface and knead for 5 minutes, or until smooth and elastic.
- Divide the dough into 6 equal portions and shape each into a ball. Place the balls on a baking sheet dusted with cornmeal.
- Cover the dough balls with a clean kitchen towel and let them rise in a warm place for 30 minutes.
- Heat a lightly greased griddle or skillet over medium heat. Cook the muffins for 7-8 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked muffins to a wire rack to cool. Once cooled, split the muffins with a fork and toast before serving. Enjoy!
The English muffin has a rich history dating back to 10th century England. Originally known as "crumpets," these yeast-leavened bread rounds were cooked on a griddle, creating their signature nooks and crannies. In the 18th century, they evolved into the English muffins we know today. Chefs like Samuel Bath Thomas popularized them in the US, where they became a breakfast staple. Today, the best English muffins can be found in artisanal bakeries and breakfast spots in England and the US. The key to a perfect English muffin lies in its texture—crisp and golden on the outside, soft and fluffy on the inside. Whether topped with butter and jam or used as a base for eggs Benedict, the English muffin continues to delight food lovers worldwide.
30 min
6
150 calories
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