Description
Classic homemade English muffins with a tender, chewy texture and a golden crust. These English muffins are made from scratch using a combination of yeast, warm milk, and butter, cooked on a griddle for a perfectly soft interior filled with nooks and crannies. Ideal for toasting and pairing with butter, jam, or your favorite sandwich fillings.
Ingredients
Scale
Dry Ingredients
- 3½ cups All-Purpose Flour
- 2¼ teaspoons Active Dry Yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- ½ teaspoon Baking Soda
Wet Ingredients
- 1 cup Warm Milk
- 2 tablespoons Butter, melted
- ½ cup Warm Water
- 1 large Egg
- 1 teaspoon White Vinegar
For Cooking
- Cornmeal for dusting
- Oil for greasing the skillet or griddle
Instructions
- Warm the skillet or griddle: Preheat your skillet or griddle over low heat to ensure a gentle cooking environment while the dough proofs.
- Activate the yeast: In a mixing bowl, combine warm water, warm milk, sugar, and active dry yeast. Let this mixture sit undisturbed until it becomes frothy, indicating the yeast is active.
- Make the dough: Add melted butter, egg, white vinegar, all-purpose flour, salt, and baking soda to the yeast mixture. Stir to form a sticky dough.
- Prepare the cooking surface: Lightly oil the skillet or griddle and sprinkle cornmeal over it to prevent sticking and add texture to the muffins.
- Allow the dough to rise: Cover the dough and let it rise in a warm place for 1½ hours until it doubles in size.
- Shape the muffins: Divide the risen dough into 8 to 10 equal pieces. Shape each piece into a disc and coat both sides lightly with cornmeal.
- Cook the muffins: Place the discs onto the preheated, cornmeal-coated skillet or griddle. Cover and cook over low heat for 7–8 minutes per side until golden brown and cooked through.
- Cool the muffins: Transfer the cooked muffins to a wire rack and allow them to cool to preserve their texture.
- Serve: Split the muffins with a fork to maintain their signature texture and toast, spread, or use them in sandwiches as desired.
Notes
- Ensure the milk and water are warm to activate the yeast effectively, but not too hot to kill it.
- Coating the muffins with cornmeal prevents sticking and adds a rustic texture.
- Cooking on low heat ensures the muffins cook through without burning.
- Fork-splitting the muffins helps preserve their characteristic nooks and crannies for better butter and jam absorption.
- Store cooled muffins in an airtight container or freeze for longer storage.
