Homemade English muffins that are soft and fluffy, perfect for breakfast or brunch.
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Combine the milk, water, and sugar in a bowl or glass measuring cup. Stir together and warm in the microwave to 110°F. Add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops.
While the yeast activates, combine the flour and salt in the bowl of your mixer and whisk together. Fit the mixer with a paddle attachment.
Mix the egg and melted butter into the milk mixture. Slowly pour the liquid into your flour mixture while mixing on low. Increase the speed to medium-high and mix for about 7 minutes or until the dough is elastic and smooth.
Transfer the dough to a large oiled bowl and cover with plastic wrap. Allow it to double in size in a warm spot for about an hour. Alternatively, refrigerate the dough overnight, and let it warm for an hour when ready to use.
Transfer the dough to a floured counter, then gently spread out and pat down until it’s just under an inch thick. Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina.
Use a 3-inch round cutter to cut your muffins, then gently transfer them to the prepared baking sheets using a spatula or your hands. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely with plastic wrap and place in a warm spot to rise for about 30 minutes.
Place a large skillet over very low heat. Once you can feel the heat when placing your hand a few inches over the surface, sprinkle the surface with cornmeal or semolina. Carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.
Clear the old cornmeal off the pan, then add a fresh sprinkle and cook the remaining muffins. Enjoy warm! If you haven’t made these before, it’s best to cook a test muffin to get the feel of it.
If you are new to making English muffins, cook a test muffin first to get the feel of it.
Ensure the skillet is on very low heat to prevent burning the muffins.
Refrigerating the dough overnight can enhance the flavor.
Can I refrigerate the dough overnight?
Yes, you can refrigerate the dough overnight. Just let it warm for an hour when ready to use.
What can I use instead of cornmeal for dusting?
You can use semolina as an alternative to cornmeal for dusting.
How do I know when the yeast is activated?
The yeast is activated when a foamy head develops on the milk mixture after 5-7 minutes.
Can I use a different size cutter for the muffins?
Yes, you can use a different size cutter, but it will affect the number of muffins and their cooking time.
What should I do if the muffins are browning too quickly?
If the muffins are browning too quickly, reduce the heat on your skillet.
