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basic english muffins

★★★★★ 2
a recipe by
Family Favorites
Not Far From Green Bay, WI

During the Covid-19 epidemic, I've had a terrible time finding English muffins in my local store. I never realized how easy they are to make. You don't even have to bake them. They are grilled to a beautiful golden brown, right in a skillet or electric griddle. They're actually really fun to make. Give them a try and you won't buy store-bought again. =) *Please note: Prep time does not include rise time. This will depend on the temperature of your home.

★★★★★ 2
serves Yield: 10 English Muffins
prep time 35 Min
cook time 10 Min
method Stove Top

Ingredients For basic english muffins

  • 1 tsp. yeast
  • 1 tb. sugar, divided
  • 1/2 cup warm water (think baby's bath water)
  • 1/2 cup milk
  • 2 tb. butter
  • 2 1/2-3 cups flour (you probably won't use the full 3 cups)
  • 1 tsp. salt
  • 1/2 cup yellow cornmeal

How To Make basic english muffins

  • 1
    Add 1 tsp.yeast and 1/2 TB. sugar to a large bowl. Add 1/2 cup warm water. (Think baby's bath water) Stir and set aside.
  • 2
    In a glass measuring cup, measure 1/2 cup of milk. Add 2 TB. butter and remaining 1/2 TB. sugar. Microwave just until butter is melted. Warm, not hot.
  • 3
    Pour the warm milk mixture into the yeast mixture. Add 1 cup of flour and 1 tsp. salt. Stir until nearly mixed. Gradually add 1 more cup of flour, a little at a time. Dough should be getting thick. Start adding a little of the third cup of flour (don't add it all) until it is still moist, but not sticky.Turn onto lightly floured counter.
  • 4
    Start to knead the dough, pulling in small amounts of flour from the counter as it becomes sticky. Knead for approximately 5 minutes. You want to end up with a smooth, elastic ball of dough. I used just about 2 1/2 cups of flour total. Place into medium bowl, loosely cover with sprayed plastic wrap and let rise for 15-20 minutes.
  • 5
    Gently roll out dough to 1/2" thickness, no thinner, keeping in mind that you'll be cutting 10 circles. With a large coffee mug or cookie cutter, cut dough into 10 circles. If you can't get 10 out of the first dough, you can re-roll the scraps once to get a few more. Cutting into 10 circles will give you nice, large muffins. Cutting into 12 will yield smaller muffins. I like 10, myself. Use a cutter that is the size of the muffin you want. When these rise, they rise higher, not wider.
  • 6
    Sprinkle yellow cornmeal onto a large baking sheet, reserving a small amount to sprinkle on the top. Gently place the dough rounds onto the baking sheet with a spatula. Sprinkle with reserved cornmeal, cover with sprayed plastic wrap and allow to rise until doubled in height. (Usually 2-3 hours, depending on the temp of your home.)
  • 7
    When ready, place 2 tsp. of corn oil on griddle or pan and spread around with a piece of paper toweling wiping most away. Preheat the skillet or large electric griddle to medium heat. Cook 3-4 minutes on each side, watching closely until golden brown. Can do in batches, if necessary. Remove and allow to cool.
  • 8
    When cool. split and toast. Add butter and your favorite jelly, jam or honey. Light, fluffy and delicious. =)