English Muffins
English muffins are one of my ultimate favorite things to make when I have a little extra time, it’s a great weekend baking activity. You can even make the dough at night and bake them off in the morning. It does take a little time to rise but it’s so worth it. If you’ve never had a homemade English muffin there really is nothing like it. They are so light and airy with all the nooks and crannies. I absolutely love to eat them warm with a little butter or jam on it. They are just so good by themselves and of course make a great breakfast sandwich as well.
Ingredients
- 2 1/4 tsp. instant yeast or fast acting (one package)
- 2 tbsp. sugar
- 3/4 cup warm milk
- 1/2 cup warm water
- 1 egg
- 3 tbsp. butter, melted
- 2 3/4 cup flour
- 1 tsp. salt
- cornmeal for dusting
Directions
In a small bowl combine the the yeast, sugar, warm milk and warm water together. Give a little stir and let it sit for about 5 minutes while it gets foamy. Then add in the melted butter and egg, stir together.
In a stand mixer with a paddle attachment, grease the bowl and add in the flour and salt. Turn the mixer on low and slowly pour in the wet ingredients. Mix on medium low speed for 7 minutes. The dough should be elastic and smooth but still pretty sticky.
Cover the bowl with a towel and let sit in a warm spot for about an hour or in the fridge overnight until doubled in size.
Pour the dough out onto a floured work surface. Line a rimmed baking pan with parchment and sprinkle cornmeal or semolina on top.
Pat the dough out to about 1 1/2 inch circle. Cut out the muffins using a 3 inch round cutter, making sure to flour between each cut. Place onto the prepared baking pan. Gather the scraps and re roll until the dough is used up.
Cover the muffins with a towel and let them rise again for about 30 minutes.
When ready to bake, heat a large skillet over very low heat. Sprinkle the cornmeal over the pan. Once you can feel the heat on your hand place 3-4 muffins onto the pan and cover. Let brown for about 7-9 minutes. Once golden flip over and cover and let continue to cook on the other side for another 5-7 minutes. If the cornmeal starts to brown wipe away and add new cornmeal. Continue with the rest. Serve warm!
