Description
Discover the ultimate recipe for homemade English muffins, perfect for a soft and chewy breakfast treat with a crispy crust. Made with simple pantry staples, these muffins are cooked on the stovetop, saving time and oven space. Learn how to master this quick, no-fuss recipe for the best breakfast addition.
Ingredients
- 1¼ cups warm water
- 1 tbsp sugar
- 1 tsp instant dry yeast
- 2 tbsp melted butter or oil (canola, vegetable, or olive)
- 2¾ cups all-purpose flour
- 1 tsp salt
- Cornmeal, for dusting
Instructions
- Activate Yeast:
Combine warm water and sugar in a bowl. Sprinkle yeast on top, letting it sit for 10 minutes until foamy. - Prepare Dough:
Stir melted butter/oil into the yeast mixture. Add flour and salt, mix until a dough forms. Knead on a floured surface for 5 minutes until smooth. - First Rise:
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 hour, or until doubled in size. - Shape Muffins:
Roll the dough to ½-inch thickness and cut into circles with a 3-inch cutter. Dust with cornmeal. - Second Rise:
Arrange the circles on a cornmeal-dusted baking sheet. Sprinkle the tops with cornmeal, cover, and let them rise for 20 minutes. - Cook Muffins:
Heat a skillet or griddle over medium-low heat. Cook muffins for 7-10 minutes per side, adjusting heat to avoid burning. - Cool and Serve:
Cool on a wire rack. Split with a fork for the best texture. Toast and serve as desired.
Notes
- Use semolina or fine polenta if cornmeal is unavailable.
- Avoid over-kneading to prevent dense muffins.
- Gently handle the dough to preserve air pockets for nooks and crannies.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: British-inspired
