Description
Delightful breakfast staple, homemade English muffins are soft, chewy, and perfect for toasting.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 tsp active dry yeast
- 1 cup whole milk (warm, 105-115°F)
- 1/2 cup water (warm, 105-115°F)
- 2 tbsp shortening (melted)
- 2 tbsp butter (melted)
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp cornmeal
Instructions
- In a large bowl, add yeast and warm water. Let it sit for about 5 minutes until the yeast dissolves.
- Add warm milk, melted butter, melted shortening, salt, and sugar to the bowl, mixing until combined.
- Gradually add 2 cups of flour to the wet mixture and knead. Continue adding the remaining flour until you form a soft round ball.
- Place the dough in a lightly oiled bowl, cover with a towel, and let it rise for 1 ½ to 2 hours until doubled in size.
- Turn the dough onto a floured surface, gently press it down to about half an inch thick, and cut out muffins using muffin rings. Transfer to a surface sprinkled with cornmeal, cover and let rise for another hour.
- Heat a large skillet to medium-high. Add 1-2 tablespoons of butter, and cook muffins 3-4 at a time until golden on each side. Transfer to a cooling rack.
Notes
Store completely cooled muffins in an airtight container at room temperature for up to three days, or freeze for up to three months. Toast straight from the freezer for quick serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg