English Muffins

Learn how to make soft, golden English muffins at home with simple ingredients, a quick rise, and a perfect griddle finish.

These homemade English muffins are tender, lightly chewy, and full of classic nooks and crannies. Cooked on a skillet instead of baked in the oven, they are perfect for breakfast sandwiches, toast, or serving with butter and jam. The dough is easy to prepare and delivers a bakery-style result with a rustic, homemade feel.

Ingredients

• 2 cups warm milk
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 tablespoon cornmeal, for dusting

Instructions

1. In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5 to 10 minutes until foamy.
2. Add the flour, salt, and melted butter. Mix until a soft dough forms.
3. Knead the dough on a lightly floured surface for 6 to 8 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Gently roll or pat the dough to about 1/2 inch thickness. Cut into rounds using a biscuit cutter or glass.
6. Sprinkle a skillet or griddle with cornmeal and heat over low to medium-low heat.
7. Cook the muffins for 6 to 8 minutes per side, turning carefully, until golden brown and cooked through.
8. Transfer to a wire rack and let cool slightly before splitting with a fork and serving.