English Muffin Recipe
When you make this English Muffin Recipe, you get soft golden treats with an inside that is chewy and an outside that is crisp. Since they’re easy to bake at home, you can enjoy them warm, spread with butter, jam, eggs, or sandwiches. A favorite among those who love having breakfast.
Equipment
- 1 Mixing bowls
- 1 Measuring cups and spoons
- 1 Whisk
- 1 Dough scraper or knife
- 1 Baking sheet
- 1 Skillet or griddle
- 1 Spatula
- 1 Fork
Ingredients
- 3 cups purpose flour
- 1 tbsp sugar
- ½ tbsp salt
- 2 ½ tbsp active dry yeast
- 1 cup warm milk
- ¼ cup warm water
- 2 tbsp unsalted butter
- 1 tbsp cornmeal
Instructions
- Actuate the YeastIn a little bowl, combine warm water and sugar. Sprinkle yeast over the best and let it sit for 5–10 minutes until foamy.
- Blend the MixtureIn a expansive bowl, whisk flour and salt. Include within the yeast blend, warm drain, and softened butter. Mix until a mixture starts to make.
- WorkTurn the mixture onto a floured surface. Manipulate for 8–10 minutes until the batter is smooth and versatile.
- To begin with RisePut the mixture in a lubed bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for almost 1.5 hours or until multiplied in measure.
- Shape the Muffin Delicately punch down the batter and turn it out onto a gently floured surface. Roll it to almost ½ inch thickness. Utilize a circular cutter (almost 3 inches) to cut out biscuits. Re-roll scraps in case required.
- Moment RisePut Muffinon a preparing sheet sprinkled with cornmeal. Sprinkle more cornmeal on best. Cover and let rise for 30 minutes.
- Cook on StovetopWarm a skillet or griddle over low-medium warm. Cook the Muffin for around 7–8 minutes on each side or until brilliant brown and cooked through. Flip delicately with a spatula.
- Cool and PartLet Muffin cool on a wire rack. Utilize a fork to part them in half for the signature “nooks and crannies” interior.
Notes
Don’t let your milk and water boil, just warm them a little before activating the yeast.
Open the muffins by using a fork so their delicious crumb stays intact.
Cook on low instead of high to ensure the inside is soft while the outsides are tender.
Put cooked muffins into a covered bowl as you let them cool to retain their soft texture.
You can put any muffins extra from one batch in the freezer and toast them directly out of the freezer later.