Description
These Quick and Soft Homemade English Muffins are light, fluffy, and packed with delicious flavor! Cooked on a skillet instead of baked, they have a crispy golden-brown crust and a soft, airy interior filled with perfect nooks and crannies. Whether you enjoy them with butter and jam, as the base for Eggs Benedict, or as a breakfast sandwich, these homemade muffins are fresher, tastier, and healthier than store-bought versions.
Ingredients
Scale
- 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.
Notes
- Use a fork to split muffins for the best texture.
- Store at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Cook on low heat to ensure they cook through without burning.
- Customize the flavor by adding cinnamon, raisins, or shredded cheese to the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: English-Inspired