English muffin

Here’s a classic, fluffy, and slightly chewy English muffin recipe you can make at home:

Ingredients (makes 8–10 muffins)

• 1 cup (240 ml) milk, warm

• 2 tbsp sugar

• 1 packet (2¼ tsp) active dry yeast

• 1/4 cup (60 g) unsalted butter, melted

• 1 tsp salt

• 3 cups (360 g) all-purpose flour

• Cornmeal (for dusting)

Instructions

1. Activate yeast

   • In a small bowl, combine warm milk and sugar. Sprinkle yeast over top, stir gently, and let sit 5–10 minutes until foamy.

2. Make dough

   • In a large bowl, mix the flour and salt.

   • Add the melted butter and the yeast mixture. Stir until a sticky dough forms.

3. Knead the dough

   • Turn dough onto a floured surface and knead about 6–8 minutes until smooth and elastic.

   • Place in a lightly oiled bowl, cover, and let rise 1–2 hours until doubled in size.

4. Shape muffins

   • Punch down dough. Roll out to about 1/2 inch thick.

   • Use a round cutter (about 3 inches) to cut out muffins. Dust both sides with cornmeal.

   • Place on a baking sheet, cover lightly, and let rise 30–40 minutes.

5. Cook muffins

   • Preheat a nonstick skillet or griddle over medium-low heat.

   • Cook muffins 6–8 minutes per side until golden brown and cooked through.

   • Optionally, split muffins and toast before serving.

Tips

• Do not increase heat too high, or muffins will brown outside but remain doughy inside.

• Use medium-low heat and be patient.

• You can freeze uncooked muffins—just cook from frozen in a few extra minutes.