Description

Did you know that English muffins have been a breakfast staple since the late 19th century, originally popularized in the United States by Samuel Bath Thomas? Let’s recreate this classic at home with a simple recipe that yields those signature nooks and crannies perfect for your favorite toppings.

Ingredients

Scale

1 cup milk 🥛
2 tablespoons white sugar 🍬
1 cup warm water (110°F/45°C) 💧
1 (.25 ounce) package active dry yeast 🍞
5 cups all-purpose flour 🌾
1 teaspoon salt 🧂
1/4 cup melted butter 🧈
Cornmeal for dusting 🌽

Instructions

Activate the Yeast:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let it cool until lukewarm.
- In a small bowl, dissolve the yeast in warm water and let it stand until creamy, about 10 minutes.
Prepare the Dough:
- In a large bowl, combine the milk mixture with the yeast mixture. Add 3 cups of flour and the salt; beat until smooth.
- Add the melted butter and the remaining flour, or enough to make a soft dough.
Knead the Dough:
- Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
First Rise:
- Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 hour.
Shape the Muffins:
- Punch down the dough and roll it out to about 1/2 inch thickness.
- Cut rounds with a biscuit cutter or a drinking glass dipped in flour. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops with cornmeal as well. Cover and let rise for 30 minutes.
Cook the Muffins:
- Heat a greased griddle or large skillet over low heat. Cook muffins on the griddle for about 10 minutes on each side. Keep baked muffins in a warm oven until all have been cooked.
Serve:
- Split the muffins with a fork to reveal the nooks and crannies. Toast and serve with butter, jam, or your favorite toppings.

Notes

Give this homemade English muffin recipe a try, and enjoy the satisfaction of crafting a breakfast classic right in your own kitchen!