Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
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