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Elizabeth

English Muffins Recipe

English muffins are the perfect breakfast food. This English muffin recipe is easy to make and delicious to eat...an anytime treat. Fresh English muffins are best eaten with my honey butter and raspberry jam.
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Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Servings: 9
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.875 cups 2% Milk (450 ml)
  • 1 1/2 tsp Granulated Sugar
  • 1 packet Active Dry Yeast
  • 5 1/2 cups + 2 Tbsp cups AP Flour (675 Grams)
  • 1 1/2 tsp Salt
  • 1/2 tsp Corn Meal

Method
 

  1. Warm the milk. Add sugar and stir. Add the yeast and stir again. Leave the liquid yeast mixture until bubbly (about 10 minutes).
  2. Add flour and salt to a large mixing bowl. Stir to combine the dry ingredients.
  3. Make a well in the center of the flour mixture. Pour the milk/yeast mixture into the well. Stir together until combined.
  4. Dump dough onto a lightly floured surface. Knead the dough until elastic and smooth (about 5-7 minutes by hand).
  5. Roll the dough out to 1/2-inch thickness and cut into rounds with a biscuit cutter.
  6. Place the cut rounds of English muffin dough on a flour-dusted sheet pan. Sprinkle corn meal on the tops of the dough. Cover with plastic and allow the dough to rise for approximately 45 minutes-one hour.
  7. Heat a heavy bottom skillet or griddle and spray with olive oil spray. Cook each side of the muffin for 6-7 minutes (on medium heat-high) or until golden brown.
  8. Enjoy immediately or toast later. Serve with honey butter and raspberry jam- or however you wish.

Notes

*See my blog at cotswoldkitchenmom.com for the full instructions and photograph illustrations.
*My homemade raspberry jam and honey butter can also be found on my blog.