Traditional English Muffins Recipe

Introduction

Traditional English muffins are a delightful breakfast treat, perfect for toasting and topping with butter or jam. Their soft, chewy texture and lightly crisped edges make them a favorite for homemade sandwiches or classic eggs Benedict.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon dry yeast
• 1 cup warm milk
• 2 tablespoons butter, melted
• Cornmeal, for dusting

Instructions

1. Step 1: In a large bowl, combine the flour, salt, and sugar. Mix in the dry yeast.
2. Step 2: Add warm milk and melted butter to the dry ingredients and stir until a soft dough forms.
3. Step 3: Cover the bowl with a damp cloth and let the dough rise in a warm place for about an hour, or until doubled in size.
4. Step 4: Punch down the dough and roll it out on a floured surface to about 1/2 inch thick.
5. Step 5: Using a round cutter, cut out muffins and dust each with cornmeal.
6. Step 6: Place the muffins on a baking sheet, cover lightly, and let them rise for another 30 minutes.
7. Step 7: Heat a skillet over medium-low heat. Cook each muffin for about 5-6 minutes on each side until browned and cooked through.

Tips & Variations

• Use a cast-iron skillet or heavy non-stick pan to get an even, golden crust on your muffins.
• For a slightly tangy flavor, substitute half the milk with buttermilk.
• Try adding a teaspoon of dried herbs like thyme or rosemary to the dough for a savory twist.
• Make sure the milk is warm, not hot, to avoid killing the yeast and to help the dough rise properly.

Storage

Store cooled English muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, freeze the muffins and thaw at room temperature before toasting. Reheat toasted muffins in a toaster or oven for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of dry yeast?

Yes, you can substitute instant yeast. Since it activates faster, you may need to reduce the rise time slightly. Mix it directly with the flour without proofing in milk first.

Why do I dust the muffins with cornmeal?

Cornmeal prevents the muffins from sticking during cooking and adds a pleasant texture to the crust, contributing to the classic English muffin feel.

Traditional English Muffins Recipe

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4.6 from 76 reviews

Traditional English Muffins are soft, chewy, and lightly toasted bread rounds perfect for breakfast or snacks. Made with simple ingredients like flour, yeast, and milk, these muffins are cooked on a skillet to achieve their characteristic golden-brown crust and delightful texture. Dusting with cornmeal adds a subtle crunch to each bite.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours
• Yield: 8 English muffins 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: English

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon dry yeast
• 1 cup warm milk
• 2 tablespoons butter, melted

Finishing

• Cornmeal, for dusting

Instructions

1. Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, salt, sugar, and dry yeast until well combined.
2. Add Wet Ingredients and Form Dough: Pour the warm milk and melted butter into the dry ingredients and stir thoroughly until a soft, cohesive dough forms.
3. First Rise: Cover the bowl with a damp cloth and allow the dough to rise in a warm place for about one hour, or until it has doubled in size.
4. Shape the Muffins: Punch down the risen dough to release air, then roll it out on a floured surface to approximately 1/2 inch thickness.
5. Cut the Muffins: Use a round cutter to cut out individual muffin shapes and dust their surfaces with cornmeal for texture.
6. Second Rise: Arrange the muffins on a baking sheet, cover them lightly, and let them rise again for 30 minutes.
7. Cook the Muffins: Heat a skillet over medium-low heat and cook each muffin for 5 to 6 minutes per side, until golden brown and cooked through.

Notes

• Ensure the milk is warm, not hot, to activate the yeast properly.
• Maintain medium-low heat when cooking to avoid burning the muffins while allowing them to cook through.
• Use a heavy-bottomed skillet or cast iron pan for even heat distribution.
• Store cooked muffins in an airtight container and reheat by toasting.
• This recipe yields approximately 8 English muffins depending on the size of the cutter used.

Keywords: English muffins, breakfast bread, skillet bread, homemade muffins, traditional recipe