Fluffy Homemade English Muffins

• 2 cups all-purpose flour
• 1/4 cup cornmeal
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm milk (about 110°F)
• 1/4 cup warm water (about 110°F)
• 1 tablespoon unsalted butter, melted

Steps

1. 1 In a large bowl, combine flour, cornmeal, sugar, and salt. Sprinkle yeast over the top and set aside for 5 minutes.
2. 2 In a separate bowl, mix warm milk, warm water, and melted butter. Pour into dry ingredients and stir until a dough forms.
3. 3 Turn dough onto a floured surface and knead for about 5 minutes until smooth.
4. 4 Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
5. 5 Divide dough into 6 equal portions. Shape into rounds and let rest for 15 minutes.
6. 6 Heat a skillet over medium heat. Cook muffins for 5 minutes per side until golden brown.
7. 7 Split and serve warm.

Nutrition

Tips

• For best results, use a thermometer to check the temperature of your liquids.
• If you don't have cornmeal, you can sprinkle flour on the surface instead.
• Letting the dough rise in a warm oven works great.
• These muffins freeze well for future use.

Storage

Store cooled muffins in an airtight container for up to 3 days. Freeze for up to 3 months; reheat in a toaster for best results.

Serving Suggestions

• Pair with creamy avocado toast.
• Top with butter and jam for a classic treat.
• Use as the base for egg sandwiches.
• Serve with smoked salmon and cream cheese.

FAQ