English muffins are so much more delicious when they are homemade! Yes, they take a little bit of work but they are worth the effort. Split them and freeze them and you will always have delicious, homemade English muffins on hand!
by volume by weight
2/3 cup warm milk 160 grams warm milk
1 tablespoon sugar 14 grams sugar
2 teaspoons yeast 6 grams yeast
1/2 cup warm water 120 grams warm water
2 tablespoons soft butter 28 grams soft butter
2¾ cups all purpose flour 330 grams all purpose flour
1 teaspoon salt 4 grams salt
Dissolve the sugar in the warm milk and proof the yeast in the warm water.
Combine these two mixtures and then add the soft butter. Mix in the flour and the salt.
This will form a soft dough.
Turn the dough out onto a lightly floured board and knead until smooth and elastic, approximately 8 minutes.
Let the dough rise in a lightly greased bowl until it doubles in size, approximately 1 hour.
Roll the dough to 1/2″ thick and cut circles the size you want your muffins to be.
Place the rounds on a sheet pan lined with parchment that has been generously sprinkled with cornmeal. Sprinkle the tops of the muffins with cornmeal as well.
Let the muffins rise for another 1/2 hour. Cook the muffins on a very lightly greased griddle or in a frying pan over medium low heat. Make sure the heat is not too high. These muffins will take about 10 minutes to cook completely through and if the heat is too high the cornmeal will burn.
These muffins are light, fluffy, and delicious. Make a large batch and freeze them to make sure you always have English muffins on hand. (Just be sure to split them in half before you freeze them!)
If whole wheat muffins are more your style, substitute up to half of the flour with whole wheat flour. The muffins won’t be as fluffy but they will still be really delicious. Add a couple of tablespoons of honey and make honey whole wheat English muffins. You could also add a tablespoon of cinnamon and some raisins for a sweet version of these muffins.