Name: English Muffins Recipe
Ingredients: All-purpose flour: 4 cups – The main structure of the dough.; Active dry yeast: 2 teaspoons – The leavening agent that helps the muffins rise.; Sugar: 1 tablespoon – Helps activate the yeast and adds mild sweetness.; Salt: 1 teaspoon – Balances the flavor of the dough.; Milk: 1 cup – Adds moisture and richness to the dough.; Butter: 2 tablespoons (softened) – Adds flavor and richness to the muffins.; Cornmeal or semolina: 2 tablespoons – Used for dusting the muffins before cooking, ensuring they don’t stick.; Warm water: ½ cup – To dissolve the yeast and sugar.

Description

Make fresh, homemade English muffins with this easy recipe. Perfect for breakfast or as a sandwich base, with soft, fluffy texture.

Ingredients

All-purpose flour: 4 cups – The main structure of the dough.
Active dry yeast: 2 teaspoons – The leavening agent that helps the muffins rise.
Sugar: 1 tablespoon – Helps activate the yeast and adds mild sweetness.
Salt: 1 teaspoon – Balances the flavor of the dough.
Milk: 1 cup – Adds moisture and richness to the dough.
Butter: 2 tablespoons (softened) – Adds flavor and richness to the muffins.
Cornmeal or semolina: 2 tablespoons – Used for dusting the muffins before cooking, ensuring they don’t stick.
Warm water: ½ cup – To dissolve the yeast and sugar.

Instructions

Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently until dissolved, then let it sit for about 5 minutes. The mixture should become frothy and bubbly.
Mix the Dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, milk, and softened butter. Mix until a dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic. If using an electric mixer, use the dough hook attachment.
Let the Dough Rise: Cover the dough with a clean, damp cloth and place it in a warm location. Allow the dough to rise for about 1 hour, or until it has doubled in size.
Shape the Muffins: Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough to about ¾-inch thickness. Use a round cutter or glass to cut out circles of dough. Place the dough rounds on a baking sheet dusted with cornmeal.
Cook the Muffins: Preheat a griddle or skillet over low heat. Carefully transfer the dough rounds to the griddle and cook for about 5-7 minutes per side, or until they are golden brown and cooked through. If necessary, cover the griddle with a lid to help them cook evenly.
Cool and Split: Once the muffins are cooked, let them cool for a few minutes. Use a fork to split each muffin in half. This will reveal the iconic nooks and crannies.