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Homemade English Muffins

Ingredients

  • 1 cup warm water
  • 1 teaspoon sugar
  • 2 cups all-purpose flour
  • 1 ½ teaspoon active dry yeast
  • 2-3 tablespoons butter melted
  • 1 teaspoon salt
  • 6 tablespoons yellow cornmeal

Instructions

  • 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 ¼ 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 ¼ 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.

Notes

Adapted from Better Homes and Gardens