Homemade English muffins
1 cup whole milk
3 Tbl. butter room temperature
1 egg
1 tsp. salt
2 tsp. sugar
3 cups plus 2 Tbl. all-purpose flour
1 1/2 tsp. dry yeast
cornmeal for rolling dough
INSTRUCTIONS
Put all ingredients through yeast into bread machine pan, in order listed.
Start the dough cycle. Line two baking sheets with parchment paper. When dough is finished, sprinkle cornmeal over work surface. Pour dough onto work surface and pat into a 1/2-inch thick circle.
Cut into 8-10 equal size pieces. Use either a 3-inch circle cutter or cut into wedges and form into discs by hand. Press both sides of each piece into cornmeal, then transfer to parchment lined baking sheet. Cover with plastic wrap and allow to rise about 30 minutes, until not quite double in size.
Heat dry cast iron skillet or griddle over a low flame. Once hot, use a paper towel dipped in canola oil to very lightly grease pan. Working in batches, cook the muffins for 5 – 7 minutes per side. They should be golden brown when you turn them.
Split with a fork or serrated knife. Best served warm.
Can be frozen and reheated in the toaster.
Let me know if you make these!
Making homemade English muffins is a rewarding experience that fills your kitchen with a delightful aroma and results in a fresh, warm treat perfect for breakfast or snacks. One key to achieving the ideal English muffin texture is the proper use of cornmeal, which prevents sticking and gives that traditional slightly crunchy, grainy crust on the outside. When preparing the dough, I found that using a bread machine for the initial kneading and rise helps maintain consistency, but hand-kneading is equally effective if you prefer a more hands-on approach. The resting and rising stages are crucial; allowing your dough to nearly double in size ensures the muffins develop their characteristic pockets and a light, airy crumb. Cooking them slowly on a low flame in a cast iron skillet provides even heat and a golden-brown, crispy surface without burning. Using a paper towel dipped in canola oil to lightly grease the pan works wonders to prevent sticking without making the muffins greasy. Another tip I discovered is that splitting the muffins with a fork or serrated knife right after cooking helps preserve the nooks and crannies that hold butter and jam beautifully. If you want to store leftovers, freezing the muffins individually and reheating them in a toaster maintains that just-made texture better than microwaving. For variation, you can experiment with adding a teaspoon of honey or using half whole-wheat flour for a nutty flavor twist. This recipe is versatile and can easily become a staple in your baking routine, bringing the charm of homemade to your morning table. If you're into cottagecore and homemade baking communities, sharing your results is a great way to connect and get inspired by others' experiences.
