Homemade English Muffins
Homemade English Muffins
There is no comparison to homemade English muffins. NONE! You will question yourself why you ever bought those dry discs. These English muffins are light and fluffy. So light and fluffy that they are great untoasted. They are obviously great toasted with butter and jelly and will be the highlight of your breakfast sandwich or eggs benedict.
Equipment
- standing mixer with paddle attachment
- plastic wrap
- griddle
- 4” circular cutter
Ingredients
- 3/4 cup whole milk
- 1/2 cup water
- 2 tbsp sugar
- 2 1/4 tsp dry active yeast
- 3 cups flour
- 1 tsp salt
- 3 tbsp unsalted butter melted
- 1 large egg beaten
- cornmeal for dusting
Instructions
- Mix together the milk, water, and sugar. Microwave until luke warm(110°). Stir in the yeast and let activate for 5 minutes until bubbly.
- In your standing mixer, mix the flour and salt on low for 30 seconds. Mix the butter and egg into the yeast mixture and pour into the flour. Increase the speed to medium and mix for 7 minutes.
- Cover with plastic wrap and let rise for an hour in a warm place.
- Your dough will double in size.
- Lightly flour a clean surface. Pat down the dough to 1” thick. Using a 4” circular cutter, cut out discs until all the dough is used.
- Lightly dust all of the dough pieces with cornmeal on both sides in a large pan. Cover with plastic wrap and let rise in a warm place for 1 hour.
- Preheat a large pan over medium low heat. Add in the muffins in batches, making sure to not overcrowd the pan. Cover. Cook for 6-8 minutes.
- Flip. Cover. Cook for another 6-8 minutes.
- Let cool before serving.
