Homemade English Muffins
They’re soft on the inside, slightly crisp on the outside, and when you split them open? Those little nooks and crannies are just waiting for butter.
Ingredients
- 13½ fl oz warm milk 105–110°F
- 2⅛ oz honey or agave
- ⅓ oz active dry yeast
- 1¼ lb bread flour
- ⅓ oz salt
- 3¼ oz softened butter
- Yellow cornmeal for sprinkling
Instructions
- In a bowl, mix the warm milk, honey, and yeast. Let the mixture sit for 5 minutes to activate the yeast.
- While the yeast is activating, mix the flour and salt in a separate bowl. After 5 minutes, add the flour mixture to the wet yeast mixture.
- Stir, then knead the dough until it forms a soft ball.
- Place the dough into an oiled bowl, cover, and let it rise until it doubles in size (about 1 hour).
- Roll out the dough and cut it into muffin shapes using a cookie cutter, or shape them by hand.
- Heat a dry skillet over medium heat. Sprinkle cornmeal in the skillet and cook each muffin for about 4 minutes on each side, until golden brown.
- Let the muffins cool halfway before serving.