English Muffins.

Here’s a classic homemade English Muffins recipe — soft inside with those signature nooks and crannies 🧈

Homemade English Muffins (8–10)

Ingredients

• 1 cup warm milk

• 2¼ tsp (1 packet) active dry yeast

• 1 tbsp sugar

• 2 tbsp melted butter or oil

• 1 tsp salt

• 3–3½ cups all-purpose flour

• Cornmeal (for dusting)

Instructions

1. Activate yeast: Mix warm milk and sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.

2. Make dough: Stir in butter and salt. Add flour gradually until a soft, slightly sticky dough forms.

3. Knead: Knead 5–7 minutes until smooth and elastic.

4. First rise: Place in a lightly oiled bowl, cover, and let rise about 1 hour, until doubled.

5. Shape: Roll dough to about ½-inch thick. Cut with a round cutter or glass.

6. Rest: Place muffins on a cornmeal-dusted baking sheet. Sprinkle tops with cornmeal, cover, and rest 20–30 minutes.

7. Cook on griddle: Heat a skillet or griddle over low–medium heat.
   Cook muffins 5–6 minutes per side, until golden and cooked through.

8. Cool: Let cool completely.

9. Split: Use a fork to split for best texture.

Tips for Best Results

• Keep heat low so they cook through without burning

• Don’t skip the resting step — it creates better texture

• Fork-splitting preserves the air pockets

If you’d like, I can:

• Make this a no-knead version

• Adjust it for whole wheat

• Help you freeze and reheat them perfectly