Homemade English Muffins– made from scratch with all the nooks and crannies to soak up the butter and jelly!
How was your Easter? Did you get a pretty Easter basket? I got a pretty mug filled with chocolate! An adult Easter “basket” you could say. I fixed a nice dinner for us. Ham, potatoes, more potatoes…I may have a thing for potatoes. Oh, there was green beans, too. Gotta have the greens, right?!? Does it even count since I used an itty, bitty amount of bacon grease to cook them in? Probably not. I should have just had another scoop of potatoes! 🙂
The holiday is over and now I won’t have potatoes again until Thanksgiving. Yea. Right!
Let’s talk Homemade English Muffins. My favorite English Muffins are from Alid and they cost about ninety-nine cents. Yet, I made some from scratch. For the record, I made these before there was an Aldi conveniently close to me. Also, I just enjoy making things from scratch. I like to see what the process is like and almost always the “from scratch” tastes better than the store bought version. Even if it’s more time consuming than just spending ninety-nine cents. Anyways, if you’ve ever wondered how to make English Muffins then you’ll like today’s post.
I divided the dough by using my ice cream scoop and then shaped them with my hand. The baking sheet is generously dusted with cornmeal.
The English Muffins are cooked in a buttered skillet. A griddle can be used for this as well. When flipping the muffins over, try to get completely underneath them and carefully flip over while trying not to deflate them.
I stored mine in a plastic bread bag or a Ziploc is great too. When you’re ready to enjoy one, place it in the toaster and then top with your favorite toppings. I love strawberry jelly on mine.
- 1 cup warm water
- 1 teaspoon sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoon active dry yeast
- 2-3 tablespoons butter, melted
- 1 teaspoon salt
- 6 tablespoons yellow cornmeal
- In the bowl of a mixer stir together the warm water, sugar and yeast.
- Let stand about 5 minutes and until foamy.
- Add flour and one tablespoon of melted butter.
- Add salt.
- Using the hook attachment, beat on medium speed for five minutes. (Dough should me smooth and elastic)
- Scrape down the sides of the bowl.
- Remove bowl from mixer.
- Spray a piece of plastic wrap with nonstick cooking spray and place coated side down over the dough.
- Let rise until doubled in size about 35-45 minutes.
- Sprinkle a large baking sheet with 1/4 cup of cornmeal.
- Spray a cookie scoop with nonstick cooking spray.
- Gently punch down the dough and scrape any remaining dough from the side of the bowl.
- Scoop out the dough and place 2 inches apart on the baking sheet.
- Portions should be about 1/4 of a cup.
- Sprinkle the tops with the remaining cornmeal.
- Using your hands, gently shape the dough into rounded shapes.
- Cove loosely with a clean kitchen towel.
- Allow to rise, about 20 minutes.
- Lightly grease a skillet with 1 tablespoon of butter (more may need to be added)
- Heat skillet to medium-medium high heat and allow butter to melt.
- Gently place the dough portions on the heated skillet.
- Cook for 6-8 minutes or until bottoms are golden, turning once, halfway through cooking.
- Remove from skillet.
- Continue the process with the remaining dough and adding more butter, if necessary.
- Split with a fork.
- Once the muffins have cooled, store in a plastic bag for up to three days.