English Muffin Recipe

Activate the Yeast

In a small bowl, combine warm water (1.5 cups) and sugar (1 tbsp). Sprinkle the active dry yeast (2 tsp) over the water and let it sit for about 5-10 minutes until frothy.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour (4 cups), cornmeal (1 cup), and salt (1 tsp). Make a well in the center.

Combine Wet Ingredients

In a separate bowl, combine milk (1 cup) and melted butter (4 tbsp). Once the yeast mixture is frothy, add it to the wet ingredients.

Combine Mixtures

Pour the wet mixture into the well of the dry ingredients. Stir with a wooden spoon until a sticky dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

First Rise

Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Shape the Muffins

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about 1-inch thickness. Using a round cutter, cut out circles of dough.

Second Rise

Place the cut-out muffins on a baking sheet sprinkled with cornmeal. Cover with a cloth and let rise for another 30 minutes.

Cook the Muffins

Preheat a griddle or skillet over medium heat. Cook the muffins for about 5-7 minutes on each side until golden brown and cooked through.

Cool and Serve

Remove the muffins from the griddle and let them cool on a wire rack. Serve warm with butter or your favorite toppings.