These Quick and Soft English Muffins are a delightful homemade version of the breakfast classic. Soft, fluffy, and perfect for toasting, these muffins come together quickly and are cooked on the stovetop rather than baked in the oven. Whether you enjoy them with butter and jam or as a base for a breakfast sandwich, these English muffins are sure to become a household favorite. Let’s make magic in the kitchen!
Ingredients
- 1 1/4 cups warm water
- 1 tablespoon sugar
- 1 teaspoon instant dry yeast
- 2 tablespoons melted butter or oil (canola, vegetable, or olive)
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- Cornmeal, for dusting
Instructions
- Make the Dough: In a spacious mixing bowl, combine warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until it becomes frothy, signaling that the yeast is active. Stir in the melted butter (or oil) and blend well. Gradually add the flour and salt to the mixture, stirring until a soft dough forms.
- Knead and Rest: Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Form the Muffins: After the dough has doubled in size, gently punch it down and transfer it to a floured surface. Roll out the dough to about 1/2-inch thickness and use a round cutter (about 3 inches in diameter) to cut out circles. Re-roll scraps as needed. Dust a baking sheet with cornmeal and place the dough circles on it. Sprinkle the tops lightly with cornmeal. Cover and let rise for 30 minutes.
- Cook the Muffins: Heat a large skillet or griddle over medium-low heat. Lightly grease the surface if necessary.Place the dough rounds on the skillet and cook for 7-10 minutes on each side, or until golden brown and cooked through. Adjust the heat to prevent burning.
- Cool and Serve: Move the baked muffins to a wire rack to cool down fully. Use a fork to split them open, showcasing their perfect texture. Enjoy them toasted with butter, jam, or as the base for your go-to breakfast sandwich.
Conclusion
These Quick and Soft English Muffins are a perfect addition to your breakfast table, made with simple ingredients and minimal effort. Their soft texture and homemade charm make them far superior to store-bought versions. Try them today for a warm, comforting start to your day!
Quick and Soft Homemade English Muffins
Soft and fluffy English muffins made on thestovetop, perfect for breakfast or brunch. Quick and easy, with a classichomemade touch.
Ingredients
- 1 1/4 cups warm water
- 1 tablespoon sugar
- 1 teaspoon instant dry yeast
- 2 tablespoons melted butter or oil canola, vegetable, or olive
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- Cornmeal for dusting
Instructions
- Make the Dough: In a spacious mixing bowl, combine warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until it becomes frothy, signaling that the yeast is active. Stir in the melted butter (or oil) and blend well. Gradually add the flour and salt to the mixture, stirring until a soft dough forms.
- Knead and Rest: Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Form the Muffins: After the dough has doubled in size, gently punch it down and transfer it to a floured surface. Roll out the dough to about 1/2-inch thickness and use a round cutter (about 3 inches in diameter) to cut out circles. Re-roll scraps as needed. Dust a baking sheet with cornmeal and place the dough circles on it. Sprinkle the tops lightly with cornmeal. Cover and let rise for 30 minutes.
- Cook the Muffins: Heat a large skillet or griddle over medium-low heat. Lightly grease the surface if necessary. Place the dough rounds on the skillet and cook for 7-10 minutes on each side, or until golden brown and cooked through. Adjust the heat to prevent burning.
- Cool and Serve: Move the baked muffins to a wire rack to cool down fully. Use a fork to split them open, showcasing their perfect texture. Enjoy them toasted with butter, jam, or as the base for your go-to breakfast sandwich.